Chicken and dumplings is a beloved Southern American comfort food consisting of tender chicken simmered in a rich, savory broth with soft, pillowy dumplings. It works because the dumplings cook directly in the seasoned liquid, absorbing flavor while releasing starch that lightly thickens the broth. While its exact origins are disputed, the dish likely evolved from European dumpling traditions brought by early settlers, adapting to available ingredients in the American South.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs or a whole chicken, cut into pieces
- 1 tbsp (15 ml) olive oil or butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 6 cups (1.4 L) low-sodium chicken broth
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) dried thyme
- 1 bay leaf
- 1/2 cup (120 ml) heavy cream (optional, for richer broth)
- 2 cups (250 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1 tsp (5 g) salt
- 1/4 cup (60 g) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) cold buttermilk (or whole milk with 1 tsp lemon juice)
- 2 tbsp (30 g) chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Pat chicken dry with paper towels and season lightly with salt and pepper. Add chicken skin-side down and sear until golden brown, about 4-5 minutes per side. Work in batches if needed to avoid overcrowding. Remove chicken to a plate.
- Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth, scraping up any browned bits from the bottom. Add thyme, bay leaf, and the remaining 1 tsp salt and 1/2 tsp pepper. Return the chicken to the pot, including any juices on the plate. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30 minutes.
- After 30 minutes, remove the chicken to a cutting board. When cool enough to handle, shred the meat, discarding bones and skin. Skim excess fat from the broth if desired. Return the shredded chicken to the pot. Remove the bay leaf. Stir in heavy cream if using.
- While the chicken simmers, make the dumpling dough. In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the cold buttermilk and stir with a fork until just combined. Do not overmix.
- Bring the broth back to a gentle simmer over medium heat. Drop heaping tablespoons of dough onto the surface of the simmering broth, spacing them slightly apart. You should have about 12-14 dumplings.
- Cover the pot and simmer gently for 15-18 minutes, until the dumplings are puffed and cooked through (a toothpick inserted into a dumpling should come out clean). Do not stir while cooking, as this can break the dumplings.
- Serve hot, garnished with fresh parsley if desired. Ensure the chicken reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer during the simmering step.
Tips
- Don’t overmix the dumpling dough: Stir until just combined; overworking develops gluten and results in tough, dense dumplings instead of light, fluffy ones.
- Keep the broth at a gentle simmer: A rolling boil can cause dumplings to break apart or become gummy. Maintain a low bubble.
- Use cold butter and buttermilk: Cold fats create steam pockets in the dough, leading to tender dumplings. If the dough gets warm, chill it for 10 minutes before dropping.
- Substitutions: For a quicker version, use 3 cups (about 400 g) of shredded rotisserie chicken and reduce the initial simmer to 10 minutes. For gluten-free dumplings, substitute a 1:1 gluten-free flour blend, but note the texture will be slightly more crumbly.
Serving Suggestions
Serve this hearty dish in deep bowls with a side of crusty bread or cornbread to soak up the broth. A simple green salad with a tangy vinaigrette balances the richness. For a traditional Southern meal, pair with collard greens or roasted asparagus.
Variations
- Herb dumplings: Add 2 tbsp fresh chopped chives, dill, or parsley to the dumpling dough.
- Spicy kick: Add 1/2 tsp cayenne pepper or a diced jalapeño to the broth.
- Vegetable-loaded: Add 1 cup frozen peas or green beans during the last 10 minutes of simmering.
- Rolled dumplings: Instead of drop dumplings, roll the dough on a floured surface to 1/4-inch thickness and cut into squares. Cook for 10-12 minutes.
- Dairy-free: Use olive oil instead of butter in the dough and omit the heavy cream. Use a non-dairy milk like unsweetened oat milk in place of buttermilk (add 1 tsp lemon juice to mimic tang).
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. The dumplings will absorb broth and soften over time, so when reheating, add a splash of chicken broth or water to loosen the mixture. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through to 165°F (74°C) for leftovers. Alternatively, microwave individual portions in 30-second bursts, stirring in between. Freezing is possible for up to 2 months, but the dumplings will become very soft and may fall apart upon thawing; reheat directly from frozen in a pot with extra broth.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but breasts dry out more easily. Use bone-in, skin-on breasts and reduce the initial simmer to 20 minutes. Shred and return to the pot.
Why are my dumplings gummy? Gummy dumplings usually result from overmixing the dough or cooking at too high a boil. Stir the dough only until combined and maintain a gentle simmer.
Can I make this in a slow cooker? Yes. Sear the chicken and sauté vegetables as directed, then transfer to a slow cooker with the broth and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, then add the dumplings and cook on high for 30-40 minutes, covered.
How do I thicken the broth? The dumplings release starch, which thickens the broth naturally. For a thicker broth, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the simmering liquid before adding dumplings.
What is the difference between chicken and dumplings and chicken pot pie? Chicken pot pie has a baked pastry crust and a thicker, creamier filling. Chicken and dumplings features soft, boiled dumplings in a soup-like broth.
Can I use pre-made biscuit dough? Yes, you can cut refrigerated biscuits into quarters and drop them into the simmering broth. They will cook in about 10-12 minutes, but they may be denser than homemade.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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