Southern Chicken and Dumplings

Ingredients

For the chicken & broth:

• 1½–2 lb (700–900 g) boneless or bone-in chicken thighs/breasts
• 6 cups chicken broth
• 2 cups water
• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon poultry seasoning

For the creamy broth:

• ½ cup heavy cream or whole milk
• 3 tablespoons all-purpose flour
• 3 tablespoons butter

For the dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons cold butter
• ¾ cup buttermilk
• 1 tablespoon chopped fresh parsley, optional

Instructions

1. Cook the chicken:
   Add chicken, chicken broth, water, onion, celery, carrots, garlic, salt, pepper, thyme, parsley, and poultry seasoning to a large pot. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, or until the chicken is fully cooked.
2. Shred the chicken:
   Remove the chicken and let it cool slightly. Shred it with two forks and set aside.
3. Make it creamy:
   In the same pot, melt 3 tablespoons butter. Whisk in the flour and cook for about 1 minute. Gradually whisk in about 1 cup of the hot broth, then stir this mixture back into the pot. Add the heavy cream or milk and simmer gently until slightly thickened.
4. Make the dumpling dough:
   In a bowl, combine flour, baking powder, salt, and pepper. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk just until a soft dough forms. Don’t overmix.
5. Add the dumplings:
   Return the shredded chicken to the pot. Bring the broth to a gentle simmer. Drop spoonfuls of dumpling dough into the simmering broth, leaving a little space between them.
6. Cook covered:
   Cover the pot tightly and cook over low heat for 15–18 minutes. Avoid lifting the lid during the first 15 minutes—the steam helps cook the dumplings.
7. Finish:
   Check that the dumplings are cooked through and fluffy in the center. Taste the broth and adjust salt and pepper.
8. Serve:
   Spoon the tender dumplings, shredded chicken, vegetables, and creamy Southern-style broth into bowls. Garnish with parsley if desired.

Southern tip: For especially tender dumplings, keep the broth at a gentle simmer rather than a hard boil, and don’t overwork the dough.

ENJOY