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The Best Homemade Chicken and Dumplings: Fluffy Dumplings & Rich Southern Broth

Close-up of a rich bowl of chicken and dumpling, featuring fluffy dumplings and shredded chicken in a creamy broth, garnished with parsley.
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Make classic, Southern-style chicken and dumplings with a rich broth and soft, fluffy dumplings using this straightforward stovetop recipe.

Ingredients

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  • 2 lbs bone-in, skin-on chicken pieces (breasts, thighs, or a whole cut-up chicken)
  • 8 cups water or low-sodium chicken broth
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 cup all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup cold milk
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 cup heavy cream (optional, for richer broth)
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Place the chicken, water or broth, onion, carrots, celery, bay leaf, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large pot or Dutch oven.
  2. Bring the mixture to a boil, then reduce heat, cover, and simmer for 45 to 60 minutes, or until the chicken is very tender. Skim off any foam that rises to the top during the first 15 minutes of simmering.
  3. Remove the chicken pieces from the pot and set them aside to cool. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the cooked vegetables and herbs. Return the clear broth to the pot. You should have about 6 cups of broth.
  4. Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred or chop the meat into bite-sized pieces.
  5. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt for the dumplings. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Stir in the cold milk until just combined to form a shaggy dough. Do not overmix.
  7. Bring the reserved broth back to a gentle simmer over medium heat. If using, stir in the heavy cream now. Taste and adjust salt and pepper as needed.
  8. Drop the dumpling dough by rounded tablespoons directly onto the simmering broth. Do not crowd the pot; work in batches if necessary.
  9. Cover the pot tightly and reduce the heat to low. Simmer undisturbed for 15 minutes. Do not lift the lid during this time, as the steam cooks the dumplings.
  10. Gently stir in the shredded chicken. Simmer uncovered for 5 more minutes to allow the stew to thicken slightly.
  11. Ladle the chicken and dumplings into bowls. Garnish with fresh parsley before serving.

Notes

  • For fluffier dumplings, ensure your milk and butter are very cold when mixing the dough.
  • If you prefer a thicker stew base, mix 2 tablespoons of flour with 1/4 cup of cold water to create a slurry. Whisk this into the simmering broth before adding the dumplings.
  • To adapt this for a slow cooker, cook the chicken and broth mixture on low for 6-8 hours. Shred the chicken, return it to the slow cooker, and bring the broth to a simmer on high before dropping in the dumplings. Cook covered for 15-20 minutes.

Nutrition

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