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Cozy Southern Chicken and Dumplings: Best Easy Comfort Food

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A hearty, comforting Southern chicken and dumplings recipe featuring tender chicken thighs, a rich creamy broth, and light, fluffy homemade dumplings. Perfect for cold nights and weeknight dinners.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 6 cups chicken broth (low-sodium recommended)
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt (for dumplings)
  • 6 tablespoons unsalted butter, melted (for dumplings)
  • 3/4 cup whole milk, room temperature

Instructions

  1. Heat 4 tablespoons of butter in a large Dutch oven over medium heat. Add diced onion, carrots, and celery; sauté until onions are translucent and carrots are slightly tender (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Season chicken thighs with salt and pepper. Sear in the pot on both sides until golden brown (about 5 minutes). Remove chicken and set aside.
  3. Pour in chicken broth, scraping up browned bits from the bottom. Add bay leaves, thyme, and parsley. Return chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through.
  4. Remove chicken from the pot and discard bay leaves. Shred chicken into bite-sized pieces using two forks and set aside.
  5. In a large bowl, whisk together flour, baking powder, and 1 teaspoon salt. In a separate bowl, mix melted butter and milk. Pour wet ingredients into dry ingredients and stir gently with a fork until a soft, slightly sticky dough forms. Do not overmix.
  6. Turn dough onto a lightly floured surface and roll into a rectangle about 1/8 inch thick. Cut into 1-inch wide strips using a knife or pizza cutter.
  7. Bring the soup back to a gentle simmer. Drop dumpling strips into the pot one by one. Cover and simmer for 10 minutes without lifting the lid.
  8. After 10 minutes, check that dumplings are cooked through. Stir in shredded chicken and heavy cream. Simmer for another 2-3 minutes to heat through. Adjust seasoning with salt and pepper.
  9. Ladle into bowls and serve hot, garnished with fresh parsley if desired.

Notes

Do not overmix the dumpling dough to avoid tough dumplings. Keep the lid on while cooking dumplings to trap steam. If the soup is too thin, use a cornstarch slurry or simmer uncovered to reduce. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap butter for olive oil and cream for oat or coconut milk.

Nutrition

Keywords: chicken and dumplings, southern comfort food, easy dinner, cozy soup, homemade dumplings, chicken stew, weeknight meal

Find it online: https://shimmersnack.com/cozy-southern-chicken-and-dumplings-best-easy-comfort-food/