Chicken and dumplings is a Southern comfort classic, and Austin’s version often brings a little extra warmth with a rich, peppery broth and tender, drop-style dumplings. This recipe delivers a deeply savory, homey dish that’s perfect for a cozy dinner. It works because it uses simple ingredients and a straightforward method that yields a satisfying, hearty meal every time.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 3 celery stalks, sliced (about 1 cup / 100 g)
- 3 medium carrots, peeled and sliced (about 1 ½ cups / 170 g)
- 3 cloves garlic, minced
- 2 pounds (900 g) boneless, skinless chicken thighs (or breasts, see Tips)
- 6 cups (1.4 L) low-sodium chicken broth
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) dried rosemary
- 1 bay leaf
- 1 teaspoon (2 g) black pepper, plus more to taste
- 1 teaspoon (5 g) salt, plus more to taste
- 1 ½ cups (190 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (2 g) salt
- 3 tablespoons (42 g) cold unsalted butter, cut into small pieces
- ¾ cup (180 ml) buttermilk (or whole milk with 1 teaspoon lemon juice)
- 2 tablespoons (8 g) fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the chicken thighs to the pot. Pour in the chicken broth, then add the thyme, rosemary, bay leaf, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes, or until the chicken is cooked through and tender.
- Using tongs, remove the chicken from the pot and place it on a cutting board. When cool enough to handle, shred the chicken into bite-sized pieces, discarding any bones (if using bone-in). Set aside.
- While the chicken cools, prepare the dumplings. In a medium bowl, whisk together the 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 buttermilk and stir with a fork until just combined. Do not overmix; the dough should be soft and slightly sticky.
- Return the shredded chicken to the pot. Bring the broth back to a gentle simmer over medium heat. Drop the dumpling dough by rounded tablespoons into the simmering liquid. Do not stir the dumplings while they cook.
- Cover the pot and simmer gently for 15-20 minutes, or until the dumplings are puffed and cooked through (a toothpick inserted into a dumpling should come out clean). The broth will thicken slightly.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.
Tips
- Chicken choice: Boneless, skinless thighs give the most flavor and stay moist. If using breasts, reduce the simmering time to 20 minutes and check for doneness early to avoid dryness.
- Dumpling texture: The key to light dumplings is to handle the dough as little as possible. Overmixing develops gluten, making them tough. Also, keep the pot covered while they steam; lifting the lid lets out steam and can make them dense.
- Substitutions: No buttermilk? Make a quick version by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes. For a gluten-free version, use a 1:1 gluten-free flour blend, but note that the dumplings will be a bit more delicate.
- Make-ahead: You can prepare the chicken and broth a day ahead. Cool, refrigerate, and the next day reheat before adding the dumplings.
Serving Suggestions
Serve this chicken and dumplings in deep bowls with a side of crusty bread for soaking up the broth. It also pairs well with a simple green salad dressed with vinaigrette to balance the richness. For a true Austin twist, add a few dashes of your favorite hot sauce on top.
Variations
- Spicy Kick: Add 1-2 minced jalapeños or a teaspoon of chipotle powder to the vegetables for a Tex-Mex inspired heat.
- Herb Dumplings: Stir 2 tablespoons of chopped fresh chives or dill into the dumpling dough before adding the buttermilk.
- Creamy Version: For a richer broth, stir in ½ cup (120 ml) of heavy cream after the chicken is shredded and before adding the dumplings.
- Vegetable Boost: Add a cup of frozen peas or green beans in the last 5 minutes of simmering the chicken.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The dumplings will absorb liquid and soften over time, so when reheating, add a splash of chicken broth or water to loosen the consistency. Reheat gently on the stovetop over medium-low heat, or in the microwave in 30-second bursts, until heated through to 165°F (74°C). For longer storage, freeze the chicken and broth (without dumplings) for up to 3 months; thaw overnight in the refrigerator and make fresh dumplings when reheating.
Frequently Asked Questions
Can I use a rotisserie chicken? Yes, absolutely. Shred the meat and skip the initial simmering step. Instead, sauté the vegetables, add the broth and seasonings, and simmer for 15 minutes before adding the shredded chicken and proceeding with the dumplings.
Why are my dumplings tough? Tough dumplings are usually caused by overmixing the dough or cooking them at too high a boil. Mix just until the flour is moistened, and keep the broth at a gentle simmer, not a rolling boil.
Can I make this in a slow cooker? Yes. Cook the chicken and broth on low for 6-8 hours, then shred the chicken, add the dumpling dough, and cook on high for 30-45 minutes, covered, until the dumplings are done.
How do I know when the chicken is safe to eat? Use a food thermometer to check that the chicken reaches a safe minimum internal temperature of 165°F (74°C) as specified by USDA FSIS guidelines. This is especially important if using bone-in pieces.
Can I add more vegetables? Certainly. Diced potatoes, parsnips, or turnips can be added with the onions and carrots. Just make sure they are cut into small, even pieces so they cook through.
Is this dish gluten-free? Not as written, but you can make it gluten-free by using a 1:1 gluten-free flour blend for the dumplings and ensuring your chicken broth is gluten-free. The texture will be slightly different but still delicious.
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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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