Classic Chicken and Dumplings: A Comforting Southern Classic
(Made from scratch in under 90 minutes)
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Difficulty: Moderate
Dietary: Contains gluten, dairy
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Medium mixing bowl
- Rolling pin (or wine bottle in a pinch)
- Sharp knife or pizza cutter
- Wooden spoon
- Measuring cups/spoons
Ingredients
For the Chicken and Broth:
- 1 whole chicken (3-4 lbs/1.4-1.8kg) or equivalent parts
- 2 celery stalks, diced (about 1 cup/100g)
- 3 carrots, diced (about 1 cup/130g)
- 1 large onion, diced (about 1.5 cups/225g)
- 2 cloves garlic, minced
- 8 cups (2L) chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
For the Dumplings:
- 2 cups (240g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ¼ cup (60g) cold butter, cubed
- ¾ cup (180ml) cold milk
- Optional: ¼ cup fresh parsley, chopped
Method
- Place chicken in Dutch oven, cover with broth and add vegetables, herbs, salt, and pepper.
- Bring to boil, then reduce to simmer for 35-40 minutes until chicken reaches 165°F/74°C.
- Remove chicken, let cool slightly, then shred meat (discard bones).
- While chicken cools, prepare dumpling dough:
- Mix flour, baking powder, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in milk until just combined.
- Roll dough to ¼-inch thickness on floured surface.
- Cut into 1×2 inch rectangles (roughly the size of your thumb).
- Return shredded chicken to pot.
- Drop dumplings one at a time into gently simmering broth.
- Cover and cook for 15-18 minutes until dumplings are cooked through.
Crucial Tips
- Never overmix dumpling dough – it will become tough.
- Keep broth at a gentle simmer – rapid boiling will break dumplings.
- Don’t peek while dumplings cook – steam is crucial.
- Test dumpling doneness by cutting one in half – should be fluffy, not doughy.
Storage & Variations
- Keeps 3-4 days refrigerated.
- Freezes well without dumplings.
- For a quick version: use rotisserie chicken and store-bought stock.
- Make gluten-free using a 1:1 GF flour blend.
- Add heavy cream at the end for a richer broth.
Common Mistakes
- Rolling dumplings too thick.
- Boiling instead of simmering.
- Lifting the lid during dumpling cooking.
- Overcrowding the pot.
The secret to perfect dumplings lies in treating them gently and resisting the urge to peek while they cook. Trust the process, and you’ll be rewarded with tender, fluffy dumplings every time.
