Description
A comforting and easy homemade Chicken and Dumplings recipe made with just 6 simple ingredients. This classic Southern dish features a tender whole chicken simmered slowly to create a rich broth, topped with light and fluffy scratch-made dumplings. Perfect for a cozy fall meal, it’s an effortless recipe that yields delicious, hearty servings to feed a family.
Ingredients
Scale
Chicken and Broth
- 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) (substitutes: 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: Place the diced onion and whole chicken into a large pot. Add enough water to cover the chicken by about 2 inches (approximately 8-10 cups). Season with 1 teaspoon of salt. Cover the pot with a lid and bring to a slow, steady simmer over medium heat—avoid boiling. Let it simmer gently for about 1 hour or until the chicken is tender and fully cooked, skimming off any foam or impurities from the surface as needed. Once done, carefully remove the chicken to a plate and continue simmering the broth uncovered to reduce and concentrate the flavors.
- Debone the chicken: After the chicken cools for 5 to 10 minutes, remove the skin and carefully debone the chicken. Shred or chop the meat into bite-sized pieces. Set aside while preparing the dumplings.
- Make the dumpling dough: In a bowl, whisk together the flour, baking powder, salt, and a pinch of black pepper until well combined. In a small pot, melt the butter and add the milk, warming it over medium heat until hot but not boiling. Pour the warm milk and butter mixture into the dry ingredients and gently stir with a fork until just combined. Be careful not to overmix; excessive mixing will make the dumplings dense and tough.
- Cook the dumplings: Return the shredded chicken to the simmering soup and adjust seasoning if needed. Using a portioning scoop or two spoons, drop spoonfuls of the dumpling dough onto the gently simmering broth. Cover the pot with a lid and let the dumplings steam on low simmer for 15 minutes until cooked through and fluffy. Serve immediately, piping hot. Enjoy!
Notes
- This recipe is a treasured Southern-style chicken and dumplings dish that’s incredibly easy to make and uses just a handful of ingredients for maximum flavor.
- Use gentle stirring and avoid overmixing the dumpling dough to ensure light and fluffy dumplings.
- The recipe yields 8 hearty servings, perfect for a family meal.
- Adjust seasoning to taste and skim the broth as needed for a clearer soup base.
- If using different types of flour, you might need to add a bit more milk to achieve the right consistency for the dumpling dough.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
