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Easy Old-Fashioned Southern Chicken and Dumplings

A white bowl filled with creamy chicken and dumpling stew, featuring shredded chicken and fluffy dumplings.
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You can make this classic comfort food dinner tonight! This recipe delivers tender shredded chicken and fluffy drop dumplings in a thick, creamy broth. It is a simple, hearty meal perfect for any weeknight.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup milk
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme and sage. Cook for 1 minute until fragrant.
  3. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 1 minute to create a roux. This thickens your gravy base.
  4. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly.
  5. Add the shredded chicken, heavy cream, 1 teaspoon salt, and 1/2 teaspoon pepper to the pot. Reduce the heat to low to keep the mixture warm while you prepare the dumplings.
  6. In a medium bowl, whisk together the 1 cup of flour, baking powder, and 1/2 teaspoon salt for the dumplings.
  7. Cut in the 1/4 cup of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until the dough comes together. Do not overmix; the dough should be shaggy.
  9. Drop the dumpling dough by rounded tablespoons directly onto the simmering chicken mixture. Do not crowd the dumplings; leave space between them.
  10. Cover the pot tightly and cook the dumplings without lifting the lid for exactly 15 minutes. The steam cooks them, making them fluffy.
  11. Remove the lid. Check one dumpling for doneness; it should be cooked through. Serve your hearty chicken and dumplings immediately.

Notes

  • For the fluffiest drop dumplings, avoid peeking while they steam for the full 15 minutes.
  • If you prefer a thinner broth, reduce the flour used for the roux to 2 tablespoons.
  • This recipe is a great way to use leftover cooked chicken or rotisserie chicken for a quick weeknight dinner.

Nutrition

Find it online: https://devourdish.com/easy-old-fashioned-southern-chicken-and-dumplings/