Chicken and Dumplings
This classic Southern favorite features tender, juicy chicken simmered in a rich, creamy broth and topped with fluffy, pillowy drop-style dumplings that melt in your mouth.
Equipment
- Large Dutch Oven - heavy-bottomed pot, at least 6-quart capacity
- Sharp chef's knife
- Cutting board
- Wooden spoon - or silicone spatula
- Whisk
- Measuring cups and spoons
- Medium mixing bowl
- Cookie scoop - or tablespoon, for dropping dumplings
- Ladle
- Fine-mesh strainer - optional, for ultra-smooth broth
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs - 680g
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter - 56g
- 1 medium onion - diced
- 3 medium carrots - peeled and diced
- 3 ribs celery - diced
- 3 cloves garlic - minced
- 0.33 cup all-purpose flour - 42g
- 6 cups low-sodium chicken broth - 1.4L
- 1 cup whole milk or half-and-half - 240ml
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 0.5 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt - adjust to taste
- 0.5 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 2 cups all-purpose flour - 250g, for dumplings
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt - for dumplings
- 0.25 teaspoon garlic powder
- 3 tablespoons cold unsalted butter - 42g, cubed, for dumplings
- 1 cup whole milk - 240ml, for dumplings
- 2 tablespoons fresh parsley - chopped, optional
Instructions
- Pat chicken dry, season with salt and pepper, and cut into 1-inch pieces if using breasts.
- Heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened.
- Add garlic and cook for 30 seconds. Add butter, melt completely, then whisk in flour and cook for 2-3 minutes until golden.
- Slowly whisk in chicken broth followed by milk. Add thyme, sage, rosemary, bay leaves, Worcestershire sauce, salt, and pepper. Bring to a gentle boil, then reduce heat to medium-low.
- Add seasoned chicken, cover, and simmer for 15-20 minutes until chicken reaches 165°F (74°C). Remove chicken, shred if needed, and return to pot.
- Whisk flour, baking powder, salt, and garlic powder in a bowl. Cut in cold butter until pea-sized. Add milk and stir just until combined. Mix in parsley if using.
- Remove bay leaves from simmering soup. Drop rounded tablespoons of dough onto the surface, spacing them about 1/2 inch apart.
- Cover with a tight-fitting lid and cook for exactly 15 minutes without lifting the lid.
- Remove lid carefully, check that dumplings are cooked through with a toothpick. Ladle into bowls and garnish with additional parsley if desired.
Notes
- Don't overmix the dumpling dough - stir just until combined; overmixing develops gluten and creates tough, dense dumplings instead of light, fluffy ones.
- Keep the lid on while steaming - resist the urge to peek; lifting the lid releases the steam needed to cook the dumplings properly.
- Maintain a gentle simmer - too high heat can make the chicken tough and cause the dumplings to fall apart.
- Use cold butter for dumplings - cold butter creates pockets of steam when it melts, resulting in lighter, fluffier dumplings.
- For extra moisture, use boneless, skinless chicken thighs instead of breasts - they're more forgiving and stay tender even if slightly overcooked.
- To make ahead: prepare the chicken and broth mixture up to 2 days in advance, then make fresh dumplings when ready to serve.
- For freezer storage: freeze the soup base separately from dumplings for up to 3 months. Make fresh dumplings when reheating.
- For a gluten-free version: replace all-purpose flour with a gluten-free flour blend containing xanthan gum in both the roux and dumplings.
- To use rotisserie chicken: skip cooking the chicken and add shredded rotisserie chicken just before dropping the dumplings.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if needed.