Southern Chicken And Dumplings
This deeply comforting Southern dish brings together succulent pieces of tender chicken and soft, hearty dumplings in a rich, savory broth. Inspired by a beloved restaurant-style version, this recipe captures the essence of traditional Southern fare with its rustic simplicity and home-cooked flavor.
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Ingredients
For the Chicken Base:
- Approximately 1.5 pounds of skinless boneless chicken (either breasts or thighs)
- Around 6 cups of reduced-sodium chicken stock
- Freshly ground pepper and salt as desired
For the Dumplings:
- 2 cups plain flour spooned and leveled
- ½ teaspoon of baking powder
- ¼ cup of melted unsalted butter
- ¾ cup whole milk
- ½ teaspoon fine salt
Optional Additions for Extra Flavor:
- ½ teaspoon dried thyme or poultry seasoning optional
- ½ teaspoon garlic powder optional
- 1 tablespoon cornstarch blended with 2 tablespoons cold water for thickening, optional
Instructions
- In a large heavy-bottomed pot or Dutch oven, combine the chicken pieces with the chicken broth. Set the heat to high and bring the liquid to a boil, then reduce to a low simmer. Cover and allow the chicken to cook gently for 20 to 25 minutes, or until it becomes tender and is fully cooked through.
- Once cooked, transfer the chicken to a separate bowl or plate. Use two forks to pull the meat apart into bite-sized shreds. Leave the cooking liquid in the pot for later use.
- To prepare the dumpling dough, mix the flour, baking powder, and salt in a large mixing bowl. Add the melted butter and milk to the dry ingredients, stirring just until the dough comes together. Avoid overworking the mixture.
- Dust a clean, flat surface with flour. Turn out the dough and roll it to approximately ¼-inch thickness. Using a knife or pizza cutter, slice the dough into square or rectangular pieces about an inch wide. Allow these to rest for 5 to 10 minutes.
- Bring the reserved broth back to a gentle boil over medium heat. Carefully drop each dumpling piece into the simmering broth, stirring occasionally to keep them from clumping together.
- Reduce the heat to low and allow the dumplings to simmer uncovered for 15 to 20 minutes. Stir from time to time to prevent sticking.
- Add the shredded chicken back into the pot, mixing gently to combine. Adjust the seasoning with salt and black pepper according to your taste. If a thicker broth is desired, stir in the cornstarch and water mixture, cooking for another 2 to 3 minutes until the broth thickens slightly.
- Ladle into bowls and serve piping hot. Garnish with chopped fresh parsley, if preferred.
Notes
For a deeper flavor profile, consider incorporating the optional herbs and garlic powder into the dumpling dough or broth. Use thighs for a richer, more tender result.