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Classic Southern Chicken and Dumplings with Fluffy Drop Dumplings

Close-up of fluffy, golden-topped dumplings resting in a rich, creamy broth with shredded chicken, carrots, and celery for amazing chicken and dumplings.
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Make this classic Southern Chicken and Dumplings recipe for a hearty, comforting meal. You get tender shredded chicken in a creamy broth topped with soft, fluffy drop dumplings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme and black pepper. Cook for 1 minute until fragrant.
  3. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the roux base.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring the liquid to a simmer, stirring occasionally until it thickens slightly.
  5. Stir in the shredded chicken and heavy cream. Reduce the heat to low to keep the mixture warm while you prepare the dumplings. Do not let it boil rapidly.
  6. Prepare the dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour in the buttermilk and stir just until the dough comes together. Do not overmix; the dough will be sticky.
  8. Drop the dumpling dough by rounded tablespoons directly onto the simmering chicken mixture. Leave a small space between each dumpling.
  9. Cover the pot tightly, reduce the heat to low, and let the dumplings steam for 15 minutes without lifting the lid. This traps the steam needed for fluffy dumplings.
  10. Remove the lid. The dumplings should be puffed and cooked through. Gently stir in the fresh parsley.
  11. Serve immediately in large bowls for the ultimate comfort food experience.

Notes

  • For the best texture, do not lift the lid while the dumplings are steaming for the full 15 minutes.
  • If you prefer a thicker stew base, increase the flour in step 3 to 1/3 cup.
  • Use high-quality, low-sodium chicken broth to control the final salt level of this hearty one pot meal.

Nutrition

Find it online: https://chefsily.com/chicken-and-dumplings-classic-southern-recipe/