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Classic Southern Chicken and Dumplings with Fluffy Drop Dumplings

Close-up of fluffy, golden-brown dumplings sitting atop a creamy sauce in a cast iron pot, perfect for chicken and dumplings.
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This recipe delivers true comfort food: tender chicken in a rich, creamy broth topped with light, fluffy drop dumplings. It is a hearty family dinner perfect for cozy nights.

Ingredients

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  • 2 pounds bone-in, skin-on chicken pieces (or 4 cups cooked, shredded chicken)
  • 8 cups water or low-sodium chicken broth
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream or whole milk
  • 1/4 cup fresh parsley, chopped (for garnish)
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions

  1. Prepare the Chicken Broth: Place chicken, water or broth, onion, carrots, and celery in a large pot. Add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until the chicken is tender.
  2. Shred the Chicken: Remove the chicken from the pot and set it aside to cool. Strain the broth into a separate bowl, discarding the vegetables. You should have about 6 cups of rich broth. Once cool enough to handle, shred the chicken meat and discard bones and skin.
  3. Make the Roux: In the same pot, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly.
  4. Create the Creamy Base: Gradually whisk in the reserved 6 cups of strained broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly. Stir in the heavy cream or milk. Taste and adjust salt and pepper as needed.
  5. Prepare the Dumpling Dough: While the broth simmers, combine 2 cups flour, baking powder, and 1 teaspoon salt in a medium bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Pour in the buttermilk and stir just until the dough comes together. Do not overmix; a slightly shaggy dough is best for fluffy dumplings.
  6. Cook the Dumplings: Bring the chicken stew base back to a gentle, steady simmer (not a rolling boil). Drop the dumpling dough by rounded tablespoons directly onto the simmering surface of the stew, leaving a small space between each one.
  7. Steam the Dumplings: Cover the pot tightly and reduce the heat to low. Let the dumplings steam undisturbed for 15 minutes. Do not lift the lid during this time.
  8. Finish and Serve: Gently stir the shredded chicken back into the pot. Ladle the chicken and dumplings into bowls, ensuring everyone gets plenty of fluffy dumplings. Garnish with fresh parsley.

Notes

  • For the lightest dumplings, make sure your buttermilk is cold when mixing the dough.
  • If you prefer flat, Southern-style dumplings, roll the dough out thinly and cut it into strips or squares before dropping them into the simmering stew.
  • Using rotisserie chicken speeds up this recipe significantly for an easy weeknight dinner.

Nutrition

Find it online: https://www.purecookingjoy.com/chicken-and-dumplings-fluffy-drop-dumplings/

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