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The Ultimate Fluffy Chicken and Dumplings: Classic Southern Recipe

Close-up of a white bowl filled with creamy chicken and dumpling delight, featuring shredded chicken and herbs.
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This recipe delivers classic Southern comfort with tender chicken and unbelievably soft, fluffy dumplings simmered in a rich, savory broth. It is a hearty, one-pot family favorite.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 1 cup water
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 cup all-purpose flour
  • 1/2 cup heavy cream or whole milk
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk or whole milk

Instructions

  1. Cook the Chicken: Place chicken, broth, water, carrot, celery, onion, thyme, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper in a large pot or Dutch oven. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until chicken is cooked through.
  2. Shred Chicken: Remove the chicken from the pot and set it aside to cool slightly. Discard the bay leaf. Once cool enough to handle, shred the chicken using two forks. Return the shredded chicken to the pot.
  3. Thicken the Broth: In a small bowl, whisk together the 1/2 cup flour with the heavy cream or milk until smooth. Slowly whisk this mixture into the simmering broth in the pot until the broth begins to thicken slightly. Taste and adjust salt and pepper as needed.
  4. Prepare Dumpling Dough: While the broth simmers, make the dumplings. In a medium bowl, whisk together the 2 cups flour, baking powder, and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually stir in the buttermilk until a soft, slightly sticky dough forms. Do not overmix.
  5. Drop Dumplings: Bring the chicken stew back to a gentle, steady simmer (not a rolling boil). Drop the dumpling dough by rounded tablespoons directly onto the simmering liquid, leaving a little space between each one.
  6. Cook Dumplings: Cover the pot tightly and reduce the heat to low. Let the dumplings steam for 15 minutes without lifting the lid. This step is crucial for fluffy dumplings.
  7. Serve: Remove the lid. The dumplings should be puffed and cooked through. Ladle the creamy chicken and dumplings into bowls. Serve immediately for the best texture.

Notes

  • For the fluffiest dumplings, avoid overmixing the dough. A slightly shaggy texture is what you want.
  • Do not lift the lid while the dumplings are steaming for the first 15 minutes; this traps the steam needed for them to rise properly.
  • If you prefer a richer broth, substitute half the chicken broth with good quality chicken stock.

Nutrition

Find it online: https://daisyrecipe.com/chicken-and-dumpling-fluffy-southern-recipe/