Spread the love

Chicken and Dumplings – Southern Comfort Recipes for Dinner

Nothing says “home” quite like a bowl of chicken and dumplings simmering gently on the stovetop. I’ll never forget those cozy afternoons at my grandma’s kitchen, where the smell of tender chicken broth mingled with soft, pillowy dumplings drifting through the house. The dumplings always seemed to magically melt in your mouth, while the chicken was juicy enough to make you close your eyes and savor every bite. This recipe takes me right back to that warm, comforting feeling—the kind of meal that wraps you up in a blanket from the inside out. Trust me, once you try making this classic Southern dish, it’ll become a family favorite on your dinner rotation too.

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

For the Main Dish:

1 whole chicken (about 3-4 lbs), cut into pieces
8 cups low-sodium chicken broth
1 medium onion, chopped
3 celery stalks, chopped
3 carrots, peeled and sliced
2 cloves garlic, minced
2 tsp fresh thyme or 1 tsp dried thyme
Salt and black pepper, to taste
2 tbsp unsalted butter
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup whole milk
2 large eggs

How I Make It

Step 1:

Start by placing the chicken pieces in a large pot with the chicken broth, onion, celery, carrots, garlic, and thyme. Bring it to a boil, then reduce the heat and let it simmer gently for about 40 minutes, until the chicken is cooked through and tender. Don’t rush this step—slow simmering builds that rich, deep flavor you want.

Step 2:

Once the chicken is done, carefully remove the pieces from the pot and set them aside to cool slightly. Strain the broth to remove veggies and herbs if you prefer a smoother stock, then return the broth to the pot and keep it warm on low heat.

Step 3:

While the chicken cools, make the dumpling dough. In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the milk and eggs until combined, then stir the wet mixture into the flour until just mixed—don’t overwork the dough; you want it soft but not sticky.

Step 4:

Shred the chicken meat off the bones (discard skin and bones) and set it aside. Return the shredded chicken to the warm broth.

Step 5:

Drop spoonfuls of the dumpling dough into the simmering broth—aim for dumplings about the size of a golf ball. Cover the pot and simmer for about 15 minutes, until dumplings are cooked through and fluffy. Important: don’t lift the lid while they’re cooking, or they might fall apart!

Step 6:

Stir in the butter just before serving to add richness. Taste and adjust salt and pepper as needed. Ladle into bowls and get ready to enjoy warm comfort in every bite.

Variations & Tips

Use leftover rotisserie chicken for a quicker version.
Add a handful of fresh spinach or kale for a pop of color and nutrients.
For a creamier broth, add ½ cup of heavy cream just before serving.
Swap fresh herbs like rosemary or sage for thyme for a flavor twist.
Use self-rising flour instead of all-purpose and baking powder to simplify the dumplings.
If broth gets too thick, thin it with a little extra chicken broth or water while cooking.

How I Like to Serve It

I love serving chicken and dumplings on a chilly evening with crusty bread to soak up all that delicious broth. For a Southern-inspired meal, pair it with collard greens or a simple green salad. It’s perfect for Sunday dinners when you want to impress your family without spending hours in the kitchen.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove to keep dumplings soft and the chicken juicy.

Closing: This classic chicken and dumplings recipe never fails to bring warmth and smiles, making it a timeless Southern comfort dish you’ll turn to time and again.