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Easy Southern Chicken and Dumplings with Fluffy Biscuit Dumplings

A spoonful of shredded chicken lifted from a bowl of fluffy chicken and dumplings in a savory, creamy broth.
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Make this classic comfort food easily. This recipe delivers tender chicken in a rich broth topped with soft, fluffy biscuit-style dumplings, perfect for a family dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 1 cup water
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water (for slurry)
  • 1 cup buttermilk (for dumplings)
  • 2 cups self-rising flour (for dumplings)
  • 1 tablespoon baking powder (for dumplings)
  • 1/2 teaspoon salt (for dumplings)
  • 4 tablespoons cold unsalted butter, cut into small pieces (for dumplings)

Instructions

  1. Place the chicken, chicken broth, 1 cup water, onion, carrots, celery, thyme, bay leaf, salt, and pepper in a large pot or Dutch oven.
  2. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and set it aside to cool slightly. Discard the bay leaf.
  4. Shred the cooked chicken using two forks and return it to the pot.
  5. In a small bowl, whisk together the 1/2 cup flour and 1/2 cup cold water until smooth to create a slurry.
  6. Stir the slurry into the simmering broth mixture. Cook, stirring constantly, until the broth thickens slightly.
  7. While the broth simmers, prepare the dumplings: In a medium bowl, whisk together the self-rising flour, baking powder, and 1/2 teaspoon salt.
  8. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  9. Stir in the buttermilk until just combined. Do not overmix the dough.
  10. Drop the dumpling dough by rounded tablespoons onto the surface of the simmering stew. Do not crowd them.
  11. Cover the pot tightly and cook the dumplings without lifting the lid for 15 minutes. The dumplings will steam and become fluffy.
  12. Remove from heat. Serve immediately, garnished with fresh parsley if desired.

Notes

  • For richer flavor, use a mix of chicken broth and the liquid reserved from poaching the chicken.
  • If you prefer flatter, Southern-style dumplings, roll the dough thinly instead of dropping spoonfuls.
  • If you do not have self-rising flour, substitute 2 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt.

Nutrition

Find it online: https://tastethisplate.com/chicken-and-dumplings-fluffy-easy-recipe/