Ahhh, Chicken and Dumplings—pure comfort, Southern-style 🥣🤍
Here’s a classic, cozy recipe with tender chicken, fluffy dumplings, and a creamy broth.
🍗 Chicken and Dumplings (Classic & Easy)
Ingredients (serves 4–6)
For the soup
- 2 tbsp butter
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup milk or heavy cream
- Salt & black pepper, to taste
- ½ tsp poultry seasoning or thyme
For the dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 tbsp melted butter
Instructions
- Build the base
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 4–5 minutes until soft.
- Add garlic and cook 30 seconds.
- Add broth & chicken
- Pour in chicken broth and bring to a gentle boil.
- Stir in shredded chicken, seasoning, salt, and pepper.
- Lower heat and add milk or cream.
- Make dumpling dough
- In a bowl, mix flour, baking powder, and salt.
- Stir in milk and melted butter until just combined (thick, sticky dough).
- Cook the dumplings
- Drop spoonfuls of dough into simmering soup.
- Cover and cook 15 minutes without lifting the lid (important!).
- Finish & serve
- Gently stir once dumplings are cooked through.
- Taste and adjust seasoning.
🌟 Dumpling Style Options
- Fluffy dumplings: Follow recipe as written
- Southern flat dumplings: Roll dough thin and cut into strips
- Extra rich: Add a splash more cream at the end
🥣 Pro Tips
- Keep soup at a gentle simmer, not a boil
- Don’t peek while dumplings cook—they need steam
- Leftovers thicken up (add broth when reheating)
If you want, I can also give you:
- Old-fashioned Southern rolled dumplings
- Crockpot chicken & dumplings
- Shortcut version with biscuit dough
Just say the word 🍽️✨
