Southern Chicken And Dumplings

The Comforting Aroma of Southern Chicken And Dumplings

Picture this: it’s a rainy evening, the wind rustles outside, and the inviting scent of Southern Chicken And Dumplings wafts from your kitchen. Sounds like heaven, right? This dish is more than just a meal; it’s a cozy hug in a bowl, combining tender chicken with fluffy dumplings in a creamy broth. Trust me, once you taste it, you’ll wonder why you ever ordered takeout!

Why Make This Recipe

Why should you add this recipe to your repertoire? Well, for starters, it’s a one-pot wonder, which means easy cleanup—who doesn’t love that? Plus, it’s the kind of dinner that makes your family gather round, asking for second and third servings. And let’s be real, this dish is as comforting as your favorite blanket on a chilly night.

Ingredients:

You don’t need fancy stuff — just these basics!

• Approximately 1.5 pounds of skinless, boneless chicken (either breasts or thighs)
• Around 6 cups of reduced-sodium chicken stock
• Freshly ground pepper and salt (as desired)
• 2 cups plain flour (spooned and leveled)
• ½ teaspoon of baking powder
• ¼ cup of melted unsalted butter
• ¾ cup whole milk
• ½ teaspoon fine salt
• ½ teaspoon dried thyme or poultry seasoning (optional)
• ½ teaspoon garlic powder (optional)
• 1 tablespoon cornstarch blended with 2 tablespoons cold water (for thickening, optional)

Directions:

Follow these easy steps to whip up this dish:

1. In a large heavy-bottomed pot or Dutch oven, combine the chicken pieces with the chicken stock. Set the heat to high and bring it to a boil. ✔️
2. Once boiling, reduce the heat to a low simmer, cover, and let the chicken cook for 20 to 25 minutes until tender and fully cooked.
3. Transfer the chicken to a separate plate and shred it using two forks. Leave the yummy cooking liquid in the pot for later.
4. In a mixing bowl, mix the flour, baking powder, and salt. Add the melted butter and milk, stirring just until the dough forms—overworking it leads to dense dumplings!
5. Roll the dough on a floured surface to ¼-inch thickness and slice it into 1-inch squares. Let these rest for 5 to 10 minutes.
6. Bring the reserved broth back to a gentle boil. Drop each dumpling piece into the broth, stirring occasionally.
7. Lower the heat and let the dumplings simmer uncovered for 15 to 20 minutes, giving them a stir now and then to avoid sticking.
8. Add the shredded chicken back to the pot and adjust seasoning with salt and black pepper. If you want a thicker broth, mix in the cornstarch slurry and cook for an additional 2 to 3 minutes.
9. Serve piping hot in bowls. Feel free to garnish with some fresh parsley if you’re feeling fancy!

How to Make Southern Chicken And Dumplings (Overview)

Making Southern Chicken And Dumplings is a breeze! First, cook up your chicken and reserve that rich broth. Next, whip together a simple dumpling dough so tender, it practically melts in your mouth. Drop those delightful morsels into the broth, let it simmer, and voila! You have dinner.

Pro tip: Keep an eye on the dumplings—nobody wants a gluey mess! They should be light and fluffy.

How to Serve Southern Chicken And Dumplings

When it comes to serving, think cozy vibes! Ladle the hearty chicken and dumplings into deep bowls and watch as the rich broth clings to the fluffy dumplings. For a pop of color, sprinkle some fresh parsley on top. The aroma? Unforgettable. Pair with some crusty bread for a satisfying crunch—your taste buds will thank you! 🍞✨

How to Store Southern Chicken And Dumplings

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. If you want to keep it longer, freeze it for up to 3 months—just be sure to let it cool before freezing. When you’re ready to enjoy, reheat gently on the stove. Just add a splash of water or broth if it thickens up too much while chilling in the fridge!

Tips to Make Southern Chicken And Dumplings

• For extra flavor, consider toasting your spices in the broth. It makes a noticeable difference!
• Swap out chicken for a hearty vegetable mix for a plant-based version.
• Feeling wild? Add a dash of hot sauce for a spicy kick!

Variations

Want to spice things up? Try adding some chopped veggies like carrots and peas to the broth for extra color and flavor. You can even toss in some herbs like rosemary or sage for that homey essence. If you’re going vegan, substitute chicken with tofu and use vegetable broth—it’s just as delicious!

FAQs

1. Can I make this ahead of time?
   Yes! Prepare everything and store it in the fridge. Reheat before serving.

2. Can I use frozen chicken?
   Absolutely! Just increase cooking time a little to ensure it’s fully cooked.

3. What can I serve with chicken and dumplings?
   Great side choices include a garden salad or some cornbread for that Southern flair!

📌 Pin this recipe for your next cozy dinner night!

Southern Chicken And Dumplings

A cozy and comforting dish combining tender chicken with fluffy dumplings in a creamy broth, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Southern

Calories: 350

Ingredients Method Notes

Ingredients

  

Chicken & Broth

• 1.5 pounds skinless, boneless chicken (either breasts or thighs)
• 6 cups reduced-sodium chicken stock
• Freshly ground pepper and salt (as desired)

Dumpling Dough

• 2 cups plain flour (spooned and leveled)
• 0.5 teaspoon baking powder
• 0.25 cup melted unsalted butter
• 0.75 cup whole milk
• 0.5 teaspoon fine salt
• 0.5 teaspoon dried thyme or poultry seasoning (optional)
• 0.5 teaspoon garlic powder (optional)
• 1 tablespoon cornstarch blended with 2 tablespoons cold water (for thickening, optional)

Method

 

Cooking the Chicken

1. In a large heavy-bottomed pot or Dutch oven, combine the chicken pieces with the chicken stock. Set the heat to high and bring it to a boil.
2. Once boiling, reduce the heat to a low simmer, cover, and let the chicken cook for 20 to 25 minutes until tender and fully cooked.
3. Transfer the chicken to a separate plate and shred it using two forks. Leave the cooking liquid in the pot for later.

Making the Dumplings

1. In a mixing bowl, mix the flour, baking powder, and salt. Add the melted butter and milk, stirring just until the dough forms—overworking it leads to dense dumplings!
2. Roll the dough on a floured surface to ¼-inch thickness and slice it into 1-inch squares. Let these rest for 5 to 10 minutes.

Cooking the Dumplings

1. Bring the reserved broth back to a gentle boil. Drop each dumpling piece into the broth, stirring occasionally.
2. Lower the heat and let the dumplings simmer uncovered for 15 to 20 minutes, stirring now and then to avoid sticking.
3. Add the shredded chicken back to the pot and adjust seasoning with salt and black pepper. If you want a thicker broth, mix in the cornstarch slurry and cook for an additional 2 to 3 minutes.
4. Serve piping hot in bowls, garnished with fresh parsley if desired.

Notes

For extra flavor, consider toasting your spices in the broth. Swap chicken for a hearty vegetable mix for a plant-based version. Add a dash of hot sauce for a spicy kick!