Cozy Southern Chicken and Dumplings
Cozy Southern Chicken and Dumplings
Ingredients
For the Chicken and Broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 6 cups chicken broth, low sodium
- 1/4 cup unsalted butter
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, medium, peeled and diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1/4 cup fresh parsley, chopped, for garnish
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 whole milk
Instructions
- 1
Place the chicken breasts in a large pot or Dutch oven. Pour 4 cups of the chicken broth over the chicken, ensuring it's fully submerged. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shredded. Remove chicken from the pot, reserving the broth. Once cool enough to handle, shred the chicken using two forks and set aside.
⏱️ 25 min
- 2
In the same pot (no need to clean), melt the 1/4 cup of unsalted butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the remaining 2 cups of chicken broth and the 1 cup of whole milk, stirring until smooth and no lumps remain. Bring the mixture to a gentle simmer, stirring occasionally. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of poultry seasoning.
⏱️ 10 min
- 4
While the broth simmers, prepare the dumplings. In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Add the cold unsalted butter pieces and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the 3/4 cup of whole milk, stirring until just combined to form a soft, shaggy dough. Do not overmix.
⏱️ 10 min
- 5
Once the broth is simmering gently, drop spoonfuls (about 1 tablespoon each) of the dumpling dough directly into the hot broth. Ensure the broth maintains a gentle simmer throughout this process. Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are puffed and cooked through. Avoid lifting the lid during cooking to trap the steam.
⏱️ 20 min
- 6
Gently stir the shredded chicken back into the pot with the dumplings and broth. Heat through for 2-3 minutes. Taste and adjust seasoning if necessary. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Cozy Southern Chicken and Dumplings
Ingredients
For the Chicken and Broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 6 cups chicken broth, low sodium
- 1/4 cup unsalted butter
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, medium, peeled and diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1/4 cup fresh parsley, chopped, for garnish
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 whole milk
Instructions
- 1
Place the chicken breasts in a large pot or Dutch oven. Pour 4 cups of the chicken broth over the chicken, ensuring it's fully submerged. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shredded. Remove chicken from the pot, reserving the broth. Once cool enough to handle, shred the chicken using two forks and set aside.
⏱️ 25 min - 2
In the same pot (no need to clean), melt the 1/4 cup of unsalted butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the remaining 2 cups of chicken broth and the 1 cup of whole milk, stirring until smooth and no lumps remain. Bring the mixture to a gentle simmer, stirring occasionally. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of poultry seasoning.
⏱️ 10 min - 4
While the broth simmers, prepare the dumplings. In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Add the cold unsalted butter pieces and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the 3/4 cup of whole milk, stirring until just combined to form a soft, shaggy dough. Do not overmix.
⏱️ 10 min - 5
Once the broth is simmering gently, drop spoonfuls (about 1 tablespoon each) of the dumpling dough directly into the hot broth. Ensure the broth maintains a gentle simmer throughout this process. Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are puffed and cooked through. Avoid lifting the lid during cooking to trap the steam.
⏱️ 20 min - 6
Gently stir the shredded chicken back into the pot with the dumplings and broth. Heat through for 2-3 minutes. Taste and adjust seasoning if necessary. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.
⏱️ 7 min