Southern

Chicken and Dumplings

Name: Chicken and Dumplings
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 3 lb bone-in, skin-on chicken thighs and breasts; 10 cups water or low-sodium chicken broth; 1 large yellow onion, quartered; 2 celery ribs, cut in thirds; 2 carrots, cut in thirds; 2 bay leaves; 1 ½ tsp kosher salt, plus more to taste; 1 tsp black pepper; 2 cups all-purpose flour (for dumplings), plus more for rolling; 1 tsp baking powder; ½ tsp salt (for dumplings); 4 tbsp cold unsalted butter, cubed; ¾ cup cold buttermilk; ½ cup heavy cream (optional); chopped parsley, for serving

This is the pot you make when the weather turns or somebody needs a little comfort. Rolled, flat dumplings simmer right in a rich chicken broth until they're tender and the broth turns velvety.

Prep: 30 min
Cook: 1 hr 15 min
Total: 1 hr 45 min
Makes: 6 servings

My Sassy Southern Recipes

Chicken and Dumplings

Prep 30 min · Cook 1 hr 15 min · Total 1 hr 45 min · Makes 6 servings

Ingredients

6 servings

3 lbbone-in, skin-on chicken thighs and breasts
10 cupswater or low-sodium chicken broth
1large yellow onion, quartered
2celery ribs, cut in thirds
2carrots, cut in thirds
2bay leaves
1 ½ tspkosher salt, plus more to taste
1 tspblack pepper
2 cupsall-purpose flour (for dumplings), plus more for rolling
1 tspbaking powder
½ tspsalt (for dumplings)
4 tbspcold unsalted butter, cubed
¾ cupcold buttermilk
½ cupheavy cream (optional)
chopped parsley, for serving

Instructions

1
Place chicken, water or broth, onion, celery, carrots, bay leaves, salt and pepper in a large Dutch oven. Bring to a boil, then reduce to a gentle simmer, cover partially and cook 45 minutes.
2
Remove chicken to a plate. Strain the broth, discard the vegetables and bay leaves, and return the broth to the pot. You should have about 8 cups.
3
When cool enough to handle, shred the chicken, discarding skin and bones. Confirm it reached 165°F during cooking.
4
For the dumplings, whisk flour, baking powder and salt. Cut in butter until it looks like coarse crumbs, then stir in buttermilk just until a shaggy dough forms.
5
Turn dough onto a floured surface, knead 3–4 times, and roll ⅛ inch thick. Cut into 1 x 2-inch strips.
6
Bring broth to a steady simmer. Drop dumplings in a few at a time, stirring gently so they don't stick together.
7
Simmer uncovered 15–20 minutes, stirring occasionally, until dumplings are cooked through and the broth thickens.
8
Stir in the shredded chicken and cream, if using. Simmer 5 minutes more, taste for salt and pepper, and serve topped with parsley.

Cooking notes

Keep the broth at a simmer, not a hard boil, or the dumplings can break apart.
The flour on the dumplings is what thickens the broth — don't shake too much off.