Nothing says comfort like a warm bowl of Old-Fashioned Southern Chicken and Dumplings. This beloved dish has deep roots in Southern cuisine, often associated with family gatherings and home-cooked meals. Rich, hearty, and flavorful, it combines tender chicken, savory vegetables, and fluffy dumplings in a creamy broth.
Ingredients
Scale:
1 whole chicken (about 3-4 lbs), cut into pieces
8 cups of chicken broth (preferably homemade or low-sodium)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
2 tablespoons olive oil
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, melted
1 cup milk
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender and the onion is translucent.
Add the minced garlic and cook for an additional minute, stirring constantly until fragrant.
Next, add the chicken pieces to the pot, along with the chicken broth, salt, pepper, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken, discarding the bones and skin, and return the shredded meat to the pot.
While the chicken cools, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and salt. Stir in the melted butter and milk until just combined.
Bring the stew back to a gentle boil. Drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and cook for about 15-20 minutes.
Once the dumplings are cooked, remove the bay leaf. Serve the Old-Fashioned Southern Chicken and Dumplings hot, garnished with fresh herbs if desired.
