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Easy Old-Fashioned Southern Chicken and Dumplings

Close-up of a white bowl filled with savory chicken and dumpling stew, featuring fluffy dumplings, shredded chicken, and carrots.
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Make this classic comfort food tonight. This recipe uses simple ingredients to create tender chicken and soft, fluffy drop dumplings in a rich, creamy broth. It is a hearty, satisfying meal perfect for a weeknight chicken dinner.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream or whole milk
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 bay leaf
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup melted butter

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the thyme, pepper, and salt. Sprinkle the 1/4 cup of flour over the vegetables and cook for 1 minute, stirring constantly to create a roux base.
  3. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer. Reduce the heat to low and stir in the heavy cream and shredded chicken. Add the bay leaf. Let the mixture gently simmer while you prepare the dumplings.
  4. To make the drop dumplings, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt in a medium bowl.
  5. In a separate small bowl, combine the 1 cup of milk and 1/4 cup of melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the dough will be thick and slightly sticky.
  6. Remove the bay leaf from the simmering stew. Drop the dumpling dough by rounded tablespoons directly onto the surface of the simmering stew. Do not overcrowd the pot; work in batches if necessary.
  7. Cover the pot tightly and cook without lifting the lid for 15 minutes. The dumplings will steam and puff up.
  8. Check one dumpling for doneness; it should be cooked through. Serve immediately as a hearty winter soup or creamy chicken stew.

Notes

  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • If you prefer flat, old fashioned dumplings, roll the dough thin and cut into strips before dropping them into the stew.
  • This recipe is a great one pot chicken meal, minimizing cleanup.

Nutrition

Find it online: https://yummagnet.com/easy-chicken-and-dumpling-comfort-food/