Description
A comforting and easy homemade chicken and dumplings recipe made with just six simple ingredients. Tender chicken is simmered in a flavorful broth with diced onions, then combined with soft, fluffy dumplings made from scratch. This classic Southern dish is perfect for a cozy meal and feeds a crowd with minimal effort.
Ingredients
Scale
Soup Base
- 1 (3lb) whole chicken (1.5kg)
- 2 1/2 quarts of water, or enough to cover the chicken by 2 inches (1800g)
- 1 medium onion, diced (200g)
- Salt and black pepper to taste
- 1/2 teaspoon poultry seasoning (or rubbed sage, thyme, or parsley)
Dumplings
- 2 cups all-purpose flour (240g) (can substitute 00 flour, cake flour, or whole wheat flour)
- 1 tablespoon baking powder (15g)
- 1 1/4 teaspoon kosher salt (6g)
- 1 cup whole milk, warmed (245g) (may need up to 1/3 cup more depending on flour type)
- 3 tablespoons unsalted butter, melted (45g)
- Freshly ground black pepper, to taste
Instructions
- Make the chicken soup base: Add the diced onion and whole chicken to a large pot and pour in enough water to cover the chicken by 2 inches (about 8-10 cups). Season with 1 teaspoon salt, cover with a lid, and bring to a slow, steady simmer—avoid boiling. Let it simmer for about 1 hour, or until the chicken is tender and fully cooked, skimming off any foam from the surface as needed. Carefully remove the chicken and set it aside. Continue cooking the broth uncovered to reduce and concentrate flavor.
- Debone the chicken: After the chicken has cooled for 5 to 10 minutes, remove the skin and debone the meat. Shred or chop the chicken into bite-sized pieces and set aside.
- Make the dumplings: In a bowl, whisk together the flour, baking powder, salt, and black pepper. Melt the butter in a small pot, then add the warmed milk and heat until hot but not boiling. Pour the milk and butter mixture into the dry ingredients and gently stir with a fork just until combined. Be careful not to overmix to ensure the dumplings stay light and fluffy.
- Cook the dumplings: Add the shredded chicken back into the simmering soup and adjust the seasoning if needed. Using a portioning scoop or two spoons, drop spoonfuls of the dumpling dough into the simmering soup. Cover with a lid and let the dumplings steam on a low simmer for 15 minutes until cooked through and fluffy.
- Serve: Ladle the chicken and dumplings into bowls while piping hot and enjoy this classic Southern comfort meal.
Notes
- This is a traditional Southern recipe passed down in the family, known for its simplicity and heartwarming flavors.
- Use a gentle simmer rather than a boil to keep the chicken tender and keep dumplings light.
- Adjust the amount of milk depending on your flour type to get the perfect dumpling dough consistency.
- Skimming the foam off the chicken broth during cooking results in a clearer, cleaner-tasting soup.
- Chicken and dumplings can be stored in the refrigerator for 2-3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1/8 recipe (~300g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
