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A simple Southern chicken and dumplings recipe with flat strips of soft dough simmered in flavorful chicken broth alongside tender chicken, delivering a cozy and comforting meal.

Ingredients

Scale
  • 2–3 chicken breasts (about 3 cups cooked) — bone-in or boneless; or substitute chicken thighs if preferred
  • 2 Tablespoons oil (olive or avocado)
  • Salt and pepper, to taste
  • 2 quarts chicken broth
  • 2 cups all-purpose flour (for the dumplings)
  • ½ teaspoon baking powder
  • 2 Tablespoons cold salted butter, cubed
  • 1 cup milk (whole milk recommended; 2% works too)
  • Additional all-purpose flour for dusting the counter and rolling out the dumplings

Instructions

  1. Preheat oven to 350°F and spray a baking sheet with nonstick cooking spray.
  2. Place chicken breasts on the baking sheet, drizzle with oil, and season with salt and pepper.
  3. Bake chicken until internal temperature reaches 165°F (about 45 minutes).
  4. Shred the cooked chicken with two forks or a stand mixer.
  5. Pour chicken broth into a large pot and warm on the stovetop.
  6. In a medium bowl, combine all-purpose flour and baking powder, then add cold cubed salted butter.
  7. Work the butter into the flour with a fork, pastry cutter, or fingers until the mixture resembles coarse crumbs.
  8. Pour in milk and mix until a soft dough forms.
  9. Dust the countertop generously with flour, transfer the dough to the counter, and dust the top with more flour.
  10. Roll the dough to about 1/4-inch thickness, adding flour as needed to prevent sticking.
  11. Cut the rolled dough into squares using a knife or pizza cutter.
  12. Dust the cut dumplings lightly with flour to prevent sticking and help thicken the broth.
  13. Bring the warmed chicken broth to a rolling boil, add the shredded chicken, and stir.
  14. Add dumplings to the boiling broth one at a time, stirring frequently to keep them from sticking together.
  15. Simmer and cook the dumplings 15–20 minutes, until the broth thickens and dumplings are tender; remove a dumpling to test for doneness.

Notes

For a quicker version, use shredded rotisserie chicken instead of baking chicken breasts., Chicken thighs can be used instead of breasts for juicier, more flavorful meat., Optional additions include frozen peas, diced carrots, or celery added to the simmering broth for extra vegetables., Herbs such as thyme or parsley can be added to the broth for enhanced flavor., Dumpling dough can be made a day ahead and stored covered in the refrigerator., Leftovers should be stored in an airtight container in the fridge; when reheating, add broth or water to loosen the dumplings as they soak up liquid over time.

Nutrition

Find it online: https://gingerbaking.com/chicken-and-dumplings/