Southern Comfort in a Bowl

This hearty chicken and dumplings recipe transforms simple ingredients into the ultimate comfort food experience. The tender chicken swimming in rich broth alongside pillowy dumplings creates a satisfying meal that soothes the soul with every spoonful.

I first made this chicken and dumplings during a particularly brutal winter storm when we needed something warming and substantial. The steam rising from the pot filled our home with an irresistible aroma that drew everyone to the kitchen with bowls in hand.

Ingredients

• Unsalted butter provides the foundation for flavor without making the dish too salty
• Olive oil prevents the butter from burning while sautéing
• Medium onion celery and carrots create the aromatic flavor base known as mirepoix
• Garlic cloves add depth and complexity to the broth
• Chicken broth forms the backbone of this dish use homemade for best results
• Bay leaf contributes subtle earthy notes that enhance the overall flavor profile
• Dried thyme adds gentle herbal notes throughout the broth
• Shredded chicken provides hearty protein look for rotisserie chicken to save time
• Heavy cream optional but worth adding for incredible richness
• All purpose flour gives structure to the dumplings
• Baking powder ensures the dumplings rise properly and become fluffy
• Whole milk adds richness to the dumpling dough for tender results

Step-by-Step Instructions

Build the Flavor Base

Heat butter and olive oil in a large pot over medium heat until the butter melts completely. Add onion carrots and celery stirring frequently for 5 to 7 minutes until vegetables soften and onions become translucent. The vegetables should not brown but rather sweat and release their flavors. Add minced garlic and cook for exactly 30 seconds until fragrant being careful not to burn it as garlic becomes bitter when overcooked.

Create the Broth

Pour chicken broth into the pot and add bay leaf salt pepper and dried thyme. Stir to combine all ingredients ensuring nothing is stuck to the bottom of the pot. Bring mixture to a full boil which you will recognize by rapid bubbling then immediately reduce to a gentle simmer with occasional bubbles breaking the surface. Allow to simmer for 10 minutes uncovered which concentrates the flavors.

Add Protein and Richness

Gently stir in your shredded chicken ensuring it is evenly distributed throughout the broth. If using heavy cream pour it in now and stir gently to incorporate. The broth will take on a slightly creamy appearance. Maintain the mixture on low heat just below a simmer while you prepare the dumplings.

Prepare Dumpling Dough

In a separate mixing bowl add flour baking powder and salt whisking to ensure even distribution of leavening. Pour in milk and melted butter all at once. Stir with a wooden spoon or rubber spatula using gentle folding motions until just combined. The dough should look somewhat lumpy rather than smooth as overmixing will result in tough dumplings.

Cook the Dumplings

Using a tablespoon or small cookie scoop drop rounded portions of dough directly onto the simmering broth surface placing them about an inch apart as they will expand. Work quickly to maintain the heat. Immediately cover the pot with a tight fitting lid to trap steam. Cook for 15 to 20 minutes without lifting the lid as the steam is crucial for proper cooking.

Finish and Serve

Remove the bay leaf using a spoon or tongs. Gently stir the mixture being careful not to break the dumplings. Taste the broth and adjust seasoning with additional salt and pepper if needed. Ladle generous portions into bowls ensuring each serving includes both chicken broth and dumplings.

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I absolutely adore using a good quality chicken broth in this recipe. My grandmother always made her own by simmering a whole chicken with aromatics for hours. While I often use store bought for convenience there is something magical about homemade broth that elevates this dish to extraordinary heights.

Storage and Reheating

This chicken and dumplings recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together creating an even more delicious second day meal. When reheating add a splash of chicken broth or water as the mixture thickens considerably when chilled. Warm gently over medium low heat stirring occasionally until heated throughout. Avoid boiling aggressively which can break down the dumplings.

Variations to Try

For a time saving version use canned biscuit dough cut into quarters instead of making dumplings from scratch. Simply drop the pieces onto simmering broth and follow the same cooking instructions. The texture will be slightly different but still delicious.

For a herbforward version add 2 tablespoons of fresh chopped parsley to the dumpling dough and garnish with additional herbs before serving. Fresh thyme or dill make wonderful additions that brighten the flavor profile considerably.

For a vegetable packed version add 1 cup frozen peas 1 cup green beans or 1 cup corn kernels during the last 5 minutes of cooking. This adds color nutrition and textural contrast to the finished dish.

Serving Suggestions

Chicken and dumplings is a complete meal on its own but pairs wonderfully with simple sides. A crisp green salad dressed with vinaigrette provides pleasant contrast to the rich comfort food. Alternatively serve with pickled vegetables which cut through the richness with their acidity. If you want to enhance the southern comfort food experience consider cornbread or buttermilk biscuits on the side for sopping up every last bit of the delicious broth.

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Recipe FAQs

→ How do I make my dumplings extra fluffy?

For extra fluffy dumplings, be careful not to overmix the dough - stir just until ingredients are combined. Keep the pot lid tightly closed during the entire 15-20 minute cooking time, as the steam is essential for proper rising. Also, make sure your broth is at a gentle simmer, not a rolling boil, when adding the dumplings.

→ Can I make chicken and dumplings ahead of time?

Yes, you can prepare the chicken and broth portion up to 2 days ahead and refrigerate. When ready to serve, reheat the broth to a simmer, then prepare and add the fresh dumpling dough. The dumplings are best made fresh as they can become soggy if stored too long in the broth.

→ What's the best chicken to use for this dish?

Both rotisserie chicken and home-poached chicken breasts work excellently. Rotisserie chicken adds convenience and extra flavor, while poached chicken breasts give you more control over the seasoning. Dark meat (thighs and legs) can also be used for more richness and moisture.

→ Is there a dairy-free version of this dish?

Yes, you can make dairy-free chicken and dumplings by substituting the butter with olive oil or plant-based butter, using plant-based milk for the dumplings, and omitting the heavy cream in the broth (or replacing it with unsweetened coconut cream for richness). The result will still be delicious with a slightly different flavor profile.

→ How do I know when the dumplings are fully cooked?

Dumplings are fully cooked when they've puffed up and appear dry on top, usually after 15-20 minutes of covered cooking. To test, insert a toothpick into the center of a dumpling - it should come out clean with no wet dough attached. The dumplings should also feel light and springy when gently pressed.

→ Can I freeze leftover chicken and dumplings?

Yes, you can freeze leftovers for up to 3 months. The texture of the dumplings may change slightly upon thawing and reheating, becoming a bit more dense. Freeze in airtight containers, leaving some room for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed to thin the consistency.