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Cozy Southern Chicken and Dumplings from Scratch | Easy Homemade Recipe

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This cozy Southern chicken and dumplings from scratch is the kind of meal that wraps around you like a warm blanket on a cold day. It’s the recipe you turn to when you need comfort, when you need something real, when you need to remember that the best things in life take a little time.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream (optional)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Pat the whole chicken dry with paper towels. Season generously with salt and pepper, inside and out. Heat the butter in a Dutch oven over medium-high heat until foamy. Place the chicken breast-side down and cook undisturbed for 5-6 minutes until golden brown. Flip and brown the other side for 4-5 minutes. Transfer to a plate.
  2. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until softened and onions are translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Pour in chicken broth and water, scraping the bottom of the pot. Add bay leaves, dried thyme, salt, and pepper. Return the chicken to the pot along with any accumulated juices. Bring to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes.
  4. Carefully transfer the chicken to a cutting board. Let cool for 5-10 minutes. Use two forks to shred the meat, discarding skin and bones. Return shredded chicken to the pot. Stir in heavy cream if using. Taste and adjust salt and pepper.
  5. In a mixing bowl, whisk together flour, baking powder, salt, and pepper. Add cold butter cubes. Use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Pour in milk and stir with a fork just until dough comes together. Do not overmix.
  6. Bring broth back to a gentle simmer over medium heat. Drop rounded tablespoons of dumpling dough onto the surface of the simmering broth (about 12-14 dumplings). Cover tightly with lid and cook for 15 minutes without lifting the lid. Remove lid and cook for another 5 minutes uncovered.
  7. Sprinkle with fresh parsley if using. Ladle into bowls, ensuring each serving gets broth, chicken, vegetables, and dumplings. Serve hot with crusty bread or biscuits if desired.

Notes

Don’t rush the broth; the 45-minute simmer extracts flavor from bones and skin. Cold butter is non-negotiable for tender dumplings. Do not lift the lid while dumplings are cooking. Season in layers for depth. Leftovers keep in the refrigerator for up to 4 days. Freeze broth and chicken without dumplings for up to 3 months.

Nutrition

Keywords: chicken and dumplings, Southern chicken and dumplings, homemade chicken and dumplings, comfort food, chicken stew, dumplings from scratch

Find it online: https://fizzlefork.com/cozy-southern-chicken-and-dumplings-from-scratch-easy-homemade-recipe/