Southern Chicken and Dumplings

Southern Chicken and Dumplings. Just the name conjures up images of cozy kitchens, the comforting aroma of simmering broth, and the happy chatter of family gathered around the table. For me, this dish isn’t just food; it’s a warm hug in a bowl, a taste of home, and a guaranteed crowd-pleaser. Growing up, my grandmother’s chicken and dumplings were legendary. The creamy broth, the tender chicken falling off the bone, and those perfectly soft, pillowy dumplings – it was pure magic. Trying to replicate that magic in my own kitchen has been a journey of delicious experimentation, and this recipe? Well, this is as close to grandma’s as I’ve ever gotten, and my family wholeheartedly agrees. Every spoonful is a nostalgic trip back to childhood, and every time I make it, the smiles around my table are the best reward. If you’re looking for a dish that’s soul-satisfying, deeply flavorful, and sure to become a family favorite, then you’ve come to the right place. Let’s dive into making the ultimate Southern Chicken and Dumplings.

Ingredients

To create this classic comfort food, you’ll need a handful of simple, wholesome ingredients. The beauty of Southern Chicken and Dumplings lies in its simplicity and the way humble ingredients transform into something extraordinary. Here’s what you’ll need:

• Whole Chicken (3-4 lbs): The star of the show! A whole chicken provides rich flavor and plenty of meat for the dish. You can also use bone-in, skin-on chicken pieces like thighs and drumsticks for a similar result.
• Chicken Broth (8 cups): The liquid base of our flavorful stew. Low-sodium chicken broth is recommended to control the salt level. Homemade chicken broth elevates the flavor even further if you have the time.
• Yellow Onion (1 large): Aromatic foundation for the broth. Diced onion adds a subtle sweetness and depth to the overall flavor profile.
• Celery (2 stalks): Adds a fresh, slightly peppery note and texture. Diced celery is a classic component of savory broths and stews.
• Carrots (2 large): Bring sweetness and color to the dish. Diced carrots soften beautifully during cooking and complement the other vegetables.
• All-Purpose Flour (for dumplings and thickening): The base for our soft dumplings and also used to slightly thicken the broth to a luscious consistency.
• Butter (or Shortening, ½ cup): Fat for creating tender dumplings. Butter adds richness and flavor, while shortening results in incredibly light dumplings.
• Baking Powder (2 teaspoons): Leavening agent that makes the dumplings light and fluffy. Baking powder is essential for that characteristic dumpling texture.
• Milk or Buttermilk (¾ cup): Liquid for binding the dumpling dough. Milk provides a classic dumpling texture, while buttermilk adds a slight tang and extra tenderness.
• Fresh Thyme (2 sprigs) or Dried Thyme (1 teaspoon): Herbaceous note that complements chicken beautifully. Thyme adds a subtle earthy and slightly minty flavor.
• Fresh Parsley (¼ cup, chopped): Fresh herb for garnish and a pop of freshness. Parsley brightens up the dish and adds a final touch of flavor.
• Salt and Black Pepper: Essential seasonings to enhance all the flavors. Seasoning throughout the cooking process is key to a well-balanced dish.
• Optional: Bay Leaf (1-2 leaves): Adds a subtle, complex layer of flavor to the broth. Bay leaves are often used in long-simmering dishes to deepen the flavor.

Instructions

Now, let’s get cooking! Making Southern Chicken and Dumplings is a rewarding process, and while it requires a bit of time, the steps are straightforward. Follow these instructions to create a pot of comforting goodness:

1. Prepare the Chicken and Broth: Start by rinsing the whole chicken under cold water and patting it dry with paper towels. Place the chicken in a large stockpot or Dutch oven. Add the diced onion, celery, and carrots around the chicken. Pour in the chicken broth, ensuring the chicken is mostly submerged. If needed, add a little water to cover the chicken. Season generously with salt and black pepper. Add the thyme sprigs (or dried thyme) and bay leaf, if using.
   • Tip for Extra Flavor: For an even richer broth, you can lightly brown the chicken in the pot before adding the vegetables and broth. This step adds depth of flavor but is optional for a simpler approach.
2. Simmer the Chicken: Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for about 1 to 1.5 hours, or until the chicken is cooked through and the meat is falling off the bone. The internal temperature of the chicken thigh should reach 165°F (74°C).
   • Why Simmering is Key: Simmering slowly extracts the maximum flavor from the chicken and vegetables, creating a rich and flavorful broth. Avoid boiling vigorously, as this can toughen the chicken.
3. Remove and Shred the Chicken: Once the chicken is cooked, carefully remove it from the pot using tongs or a slotted spoon and place it on a cutting board to cool slightly. Leave the vegetables and broth in the pot. Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Set the shredded chicken aside.
   • Save the Broth! The broth you’ve created is liquid gold! Don’t discard it. It’s the foundation of our delicious chicken and dumplings.
4. Prepare the Dumpling Dough: While the chicken is cooling, prepare the dumpling dough. In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Cut in the cold butter (or shortening) using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs. Gradually add the milk or buttermilk, stirring with a fork until just combined and a soft dough forms. Do not overmix the dough; it should be slightly sticky.
   • Cold Fat is Crucial: Using cold butter or shortening is essential for creating tender, flaky dumplings. Keep your fat chilled until ready to use.
   • Gentle Mixing is Key: Overmixing dumpling dough will develop the gluten, resulting in tough dumplings. Mix just until the dough comes together.
5. Thicken the Broth (Optional): If you prefer a thicker broth, you can create a slurry. In a small bowl, whisk together 2 tablespoons of all-purpose flour with ¼ cup of cold broth from the pot until smooth. Slowly whisk this slurry back into the simmering broth in the pot. Simmer for a few minutes, stirring occasionally, until the broth thickens slightly. This step is optional; some prefer a thinner, more broth-like consistency.
   • Control the Thickness: Add the slurry gradually and simmer for a few minutes to check the thickness. You can add more slurry if needed to reach your desired consistency.
6. Drop the Dumplings: Bring the broth back to a gentle simmer. Using two spoons or a small cookie scoop, drop spoonfuls of the dumpling dough into the simmering broth. Work quickly to prevent the first dumplings from overcooking. Do not overcrowd the pot; work in batches if necessary.
   • Dumpling Size Matters: Aim for small to medium-sized dumplings for even cooking and a better texture in the dish.
   • Simmer, Don’t Boil: Ensure the broth is at a gentle simmer, not a rolling boil, when adding the dumplings. Boiling can toughen the dumplings.
7. Cook the Dumplings: Cover the pot tightly and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Do not lift the lid during the first 15 minutes, as the steam is essential for cooking the dumplings properly. To check for doneness, insert a toothpick into a dumpling; it should come out clean. The dumplings should have puffed up and be tender throughout.
   • Patience is Key: Resist the temptation to lift the lid too early! Steaming is crucial for light and fluffy dumplings.
8. Add the Chicken and Parsley: Once the dumplings are cooked, gently stir in the shredded chicken to reheat it in the broth. Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
   • Gentle Stirring: Stir gently to avoid breaking up the dumplings.
9. Serve Hot: Ladle the Southern Chicken and Dumplings into bowls and serve hot. Garnish with extra fresh parsley, if desired. Enjoy the comforting flavors of this classic dish!

Nutrition Facts (per serving)

• Serving Size: Approximately 1.5 cups
• Calories: 450 kcal
• Protein: 35g

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Preparation Time

• Prep Time: 30 minutes (chopping vegetables, preparing dumpling dough)
• Cook Time: 1 hour 45 minutes (simmering chicken and dumplings)
• Total Time: 2 hours 15 minutes

This recipe requires some time for simmering the chicken and cooking the dumplings, but the hands-on preparation is relatively straightforward. It’s perfect for a weekend meal or a cozy weeknight dinner when you have a bit more time to dedicate to cooking.

How to Serve Southern Chicken and Dumplings

Southern Chicken and Dumplings is a hearty and satisfying meal on its own, but it pairs wonderfully with a variety of side dishes and accompaniments. Here are some serving suggestions to complete your Southern feast:

• Classic Southern Sides:
  • Cornbread: A must-have! The slightly sweet and crumbly texture of cornbread is perfect for soaking up the rich broth.
  • Collard Greens: Braised collard greens provide a slightly bitter and savory counterpoint to the creamy chicken and dumplings.
  • Green Beans: Simple steamed or sautéed green beans offer a fresh and vibrant side.
  • Mashed Potatoes: For an extra comforting and carb-loaded meal, mashed potatoes are a delightful addition.
  • Mac and Cheese: If you’re going for ultimate comfort food, mac and cheese is a decadent side that complements chicken and dumplings beautifully.
• Fresh and Light Sides:
  • Simple Green Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the dish.
  • Cucumber and Tomato Salad: A light and tangy salad with cucumbers, tomatoes, and onions brightens up the meal.
  • ** Coleslaw:** Creamy or vinegar-based coleslaw adds a cool and crunchy element.
• Garnishes and Toppings:
  • Fresh Parsley: A sprinkle of fresh parsley adds a pop of color and freshness.
  • Hot Sauce: For those who like a little heat, a dash of your favorite hot sauce adds a spicy kick.
  • Crackers: Serve with saltine crackers or oyster crackers for extra crunch.
  • Black Pepper: Freshly cracked black pepper enhances the savory flavors.

Additional Tips for Perfect Southern Chicken and Dumplings

Want to take your chicken and dumplings to the next level? Here are eight essential tips to ensure your dish is a resounding success:

1. Use Bone-In, Skin-On Chicken for Maximum Flavor: While you can use boneless, skinless chicken breasts, bone-in, skin-on chicken thighs or a whole chicken provide significantly more flavor to the broth. The bones and skin release collagen and fat as they simmer, creating a richer and more flavorful base for your dumplings.
2. Don’t Skimp on the Seasoning: Seasoning is crucial at every step. Season the chicken and vegetables generously with salt and pepper before simmering. Taste and adjust the broth as needed throughout the cooking process. Don’t be afraid to be bold with your seasoning – it makes all the difference.
3. Make Your Own Chicken Broth (If Possible): While store-bought broth is convenient, homemade chicken broth elevates the flavor of chicken and dumplings to another dimension. Use the chicken carcass after shredding the meat to make a flavorful broth. Simmer the bones with vegetable scraps (onion peels, carrot tops, celery ends) for a deeply flavorful base.
4. Chill Your Butter/Shortening for Flakier Dumplings: Cold fat is the secret to tender, flaky dumplings. Ensure your butter or shortening is well-chilled before cutting it into the flour mixture. This prevents the fat from melting too quickly and creates pockets of air in the dough, resulting in light and fluffy dumplings.
5. Don’t Overmix the Dumpling Dough: Overmixing dumpling dough develops the gluten in the flour, which leads to tough, chewy dumplings. Mix the dough just until it comes together – it should be slightly sticky and shaggy. Gentle handling is key to tender dumplings.
6. Simmer, Don’t Boil, the Dumplings: When cooking the dumplings, ensure the broth is at a gentle simmer, not a rolling boil. Boiling can cause the dumplings to become tough and unevenly cooked. A gentle simmer allows the dumplings to cook through gently and become light and fluffy.
7. Resist the Urge to Peek! Keep the Lid On: Steaming is essential for cooking dumplings properly. Once you drop the dumplings into the broth, cover the pot tightly and resist the urge to lift the lid for at least 15 minutes. Lifting the lid releases the steam and can result in unevenly cooked or sunken dumplings.
8. Make Ahead and Reheat Beautifully: Southern Chicken and Dumplings is a fantastic make-ahead dish. You can prepare the chicken and broth and make the dumpling dough separately ahead of time. Store the broth and shredded chicken in the refrigerator. Make the dumpling dough just before cooking. When ready to serve, reheat the broth, drop in the dumplings, and cook as directed. Leftovers also reheat wonderfully on the stovetop or in the microwave.

Frequently Asked Questions (FAQ) About Southern Chicken and Dumplings

Got questions about making the perfect Southern Chicken and Dumplings? Here are answers to some common queries to help you on your culinary journey:

Q1: What kind of chicken is best for chicken and dumplings?

A: For the most flavorful chicken and dumplings, use bone-in, skin-on chicken pieces like thighs, drumsticks, or a whole chicken. These cuts have more fat and connective tissue, which render down during cooking to create a richer broth and more tender meat. Boneless, skinless chicken breasts can be used, but the flavor will be less robust.

Q2: Can I use store-bought rotisserie chicken to save time?

A: Yes, you can definitely use rotisserie chicken for a quicker version of chicken and dumplings. Shred the rotisserie chicken and add it to the broth after it has simmered with vegetables for about 30 minutes to infuse the flavors. However, keep in mind that using a whole chicken and simmering it in the broth will yield a deeper, more traditional flavor.

Q3: What are the different types of dumplings for chicken and dumplings?

A: There are two main types of dumplings for chicken and dumplings: drop dumplings and rolled dumplings. Drop dumplings are the more common and easier type. They are made from a simple dough that is dropped by spoonfuls into the simmering broth. Rolled dumplings, also known as flat dumplings or noodle-style dumplings, are made from a slightly firmer dough that is rolled out and cut into strips or squares before being added to the broth. This recipe focuses on drop dumplings, which are quick, easy, and wonderfully fluffy.

Q4: How do I make sure my dumplings are light and fluffy, not tough?

A: The key to light and fluffy dumplings is to use cold fat (butter or shortening), avoid overmixing the dough, and ensure the broth is at a gentle simmer when cooking the dumplings. Overmixing develops gluten, leading to tough dumplings. Also, resist lifting the lid while the dumplings are steaming, as the steam is essential for them to rise and become fluffy.

Q5: My chicken and dumplings broth is too thin. How can I thicken it?

A: If your broth is too thin, you can thicken it with a flour slurry. In a small bowl, whisk together 2 tablespoons of all-purpose flour with ¼ cup of cold broth until smooth. Slowly whisk this slurry into the simmering broth and cook for a few minutes, stirring occasionally, until the broth thickens to your desired consistency. You can also use cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) as an alternative.

Q6: Can I add vegetables other than onion, celery, and carrots?

A: Absolutely! Feel free to customize your chicken and dumplings with other vegetables you enjoy. Good additions include peas, corn, potatoes (diced), and green beans. Add heartier vegetables like potatoes and green beans along with the carrots and celery. Add quicker-cooking vegetables like peas and corn towards the end of the cooking time, along with the shredded chicken, to prevent them from becoming mushy.

Q7: Can I make chicken and dumplings ahead of time and freeze it?

A: Yes, you can make chicken and dumplings ahead of time, but it’s best to freeze the chicken and broth separately from the dumplings. The dumplings can become a bit soggy if frozen in the broth. Prepare the chicken and broth as directed and let it cool completely. Freeze the broth and shredded chicken in an airtight container. When ready to serve, thaw the broth and chicken. Prepare fresh dumpling dough and cook the dumplings in the reheated broth as instructed.

Q8: What if I don’t have buttermilk? Can I use regular milk for the dumplings?

A: Yes, you can definitely use regular milk in place of buttermilk for the dumplings. Buttermilk adds a slight tang and extra tenderness, but milk works perfectly well and will still result in delicious dumplings. If you want to mimic the tang of buttermilk, you can add a teaspoon of lemon juice or white vinegar to ¾ cup of milk and let it sit for 5 minutes before using. This creates a quick buttermilk substitute.

There you have it – your guide to making perfect Southern Chicken and Dumplings! This recipe is more than just a meal; it’s a comforting experience that brings people together. So, gather your ingredients, follow these steps, and get ready to enjoy a taste of Southern hospitality right in your own kitchen. Happy cooking!

Print