Southern Chicken and Dumplings

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A beloved Southern classic, this chicken and dumplings features tender poached chicken in a rich, herb-scented broth with pillowy homemade dumplings that steam right on top of the stew. It is the kind of stick-to-your-ribs comfort food that has graced family tables across the American South for generations.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 4 gSugar
• 36 gProtein
• 1080 mgSodium
• 640 mgPotassium
• 175 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the chicken and stew base

• 1 (4 to 5 lb) whole chicken, cut into 8 pieces
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, sliced into 1/2-inch pieces
• 3 medium carrots, peeled and sliced
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

For the dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons cold unsalted butter, cubed
• 3/4 cup whole milk
• 1 large egg

Directions

1. Season the chicken pieces on all sides with the salt, pepper, and poultry seasoning. Melt the butter in a large Dutch oven over medium-high heat, then add the chicken in batches and brown lightly for 3 to 4 minutes per side. Transfer the browned chicken to a plate and set aside.
2. Add the onion, celery, and carrots to the same pot and cook, stirring often, until softened and lightly golden, about 5 to 6 minutes. Stir in the garlic and cook for 30 seconds until fragrant, then pour in the chicken broth and add the bay leaves and thyme, scraping up any browned bits from the bottom of the pot.
3. Return the chicken and any accumulated juices to the pot. Bring the liquid to a boil, then reduce the heat to a steady simmer, cover, and cook for 35 to 40 minutes, or until the chicken is fall-off-the-bone tender.
4. Carefully remove the chicken to a large bowl and let it cool slightly. Strain the broth into a clean pot, discarding the bay leaves and vegetables if a smoother stew is desired, then bring the broth back to a gentle simmer. Shred the chicken meat, discarding the skin and bones.
5. While the broth simmers, make the dumplings: whisk together the flour, baking powder, salt, and pepper in a medium bowl. Cut in the cold butter with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. In a small bowl whisk the milk and egg, then pour into the flour mixture and stir just until a soft, shaggy dough forms; do not overmix.
6. Drop rounded tablespoons of dough onto the surface of the simmering broth, spacing them about an inch apart. Cover the pot tightly with a lid and simmer gently for 15 minutes without lifting the lid, so the dumplings steam and puff up.
7. Gently stir the dumplings into the broth so they absorb some of the liquid, then return the shredded chicken to the pot. Simmer uncovered for 3 to 5 minutes to warm everything through.
8. Taste and adjust the seasoning with additional salt and pepper as needed, then stir in the fresh parsley. Ladle the chicken, dumplings, and broth into wide bowls and serve immediately.

Cook’s Notes

• Do not lift the lid while the dumplings cook; the trapped steam is what makes them light and fluffy on top.
• For the richest broth, poach the chicken the day before, chill it, and skim off the solidified fat before reheating and assembling the stew.
• If you prefer flat, noodle-style dumplings, turn the dough out onto a floured surface, roll it 1/8 inch thick, and cut it into 1-inch strips before dropping into the simmering broth.
• Using a mix of bone-in chicken thighs and breasts yields a more flavorful broth than chicken alone.
• Leftovers thicken as the dumplings absorb liquid; loosen them the next day with a splash of chicken broth when reheating.

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