Print

Classic Southern Chicken and Dumplings with Fluffy Drop Dumplings

Close-up of a white bowl filled with rich chicken and dumpling soup, featuring fluffy dumplings, shredded chicken, and carrots.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe translates the secrets to making unbelievably soft, fluffy drop dumplings that float atop tender chicken in a rich, savory broth. This is homestyle cooking made simple for your weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt, plus more for seasoning
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream (optional, for richer broth)
  • 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

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Stir in the thyme, sage, pepper, and 1 teaspoon of salt. Cook for 1 minute until fragrant.
  3. Add the cut chicken pieces to the pot. Cook until the chicken is lightly browned on the outside, about 5 minutes.
  4. Pour in the chicken broth. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it gently simmer for 15 minutes to cook the chicken through and build flavor.
  5. In a small bowl, whisk together the 1/4 cup flour with 1/2 cup of cold water until smooth. This is your slurry. Stir the slurry into the simmering broth to thicken it slightly. If using, stir in the heavy cream now. Keep the broth at a gentle simmer.
  6. Prepare the drop dumplings: In a medium bowl, whisk together the 1 cup flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour in the cold milk and stir just until the dough comes together. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough dumplings.
  8. Drop the dumpling dough by rounded tablespoons directly onto the simmering chicken mixture, leaving a little space between each one.
  9. Cover the pot tightly. Cook the dumplings without lifting the lid for exactly 15 minutes. This steams them, making them fluffy.
  10. Remove the lid. The dumplings should be puffed and cooked through. Check one for doneness; it should not be doughy inside. Adjust salt and pepper to taste before serving this hearty family dinner.

Notes

  • For the fluffiest dumplings, make sure your milk and butter are very cold when mixing the dough.
  • If you prefer flat, ribbon-style dumplings, roll the dough out thinly and cut it into strips before dropping them into the simmering stew during the last 10 minutes of cooking.
  • You can substitute pre-cooked rotisserie chicken for the raw chicken to speed up the process, adding it in step 5.

Nutrition

Find it online: https://kitchenslang.com/classic-southern-chicken-and-dumpling-recipe/