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Southern chicken and dumplings in a white bowl

Southern Chicken and Dumplings

Southern Chicken and Dumplings recipe that is as comforting as it is flavorful. It’s perfect for a hearty make-ahead weeknight dinner or just enjoy it on a Sunday dinner get together.
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Course: Main Course
Cuisine: southern
Servings: 8 people
Calories: 432kcal
Author: Marwin Brown

Ingredients

For the chicken

  • 4 chicken thighs bone-in and skin on
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon ground sage
  • 1 teaspoon garlic powder
  • Olive oil

For the Soup

  • 2 tablespoon olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 2 bay leaves
  • 2 medium carrots diced
  • 3 ribs celery diced
  • 1 yellow onion diced
  • 4 garlic cloves diced
  • ½ cup all-purpose flour
  • 2 tablespoon apple cider vinegar
  • 6 cups chicken stock
  • Kosher salt and black pepper to taste
  • ½ tablespoon sweet smoked Paprika
  • 1 teaspoon Turmeric
  • ½ tablespoon Curry powder

For the Dumplings

  • cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 5 ½ tablespoon unsalted butter melted and cooled slightly
  • ¾ cup buttermilk
  • 2 tablespoon finely chopped flat-leaf parsley

Instructions

For the chicken

  • Season the chicken with salt, pepper, garlic and sage. Refrigerate for at least 4 hours.
  • Remove chicken from refrigerator and let come to room temperature.
  • Add olive oil to large pot and brown the chicken on both sides at medium heat. Remove chicken and set aside.

For the soup

  • Heat oil in a large pot over medium heat. Add the onions, garlic, celery, and carrots and saute 3-5 minutes. After 2 minutes add half the spices. Onions should be near translucent. Make sure to stir enough so vegetables don’t stick.
  • Add cider vinegar to deglaze the pot.
  • Add flour and mix well. Add additional fat if needed. Cook 2-3 minutes
  • Add stock, bay leaf, fresh herbs, and remaining spices. Mix well.
  • Add the chicken back to the pot and simmer for about 2 hours.
  • Remove the chicken, set aside and let cool. Once cool pull the chicken from the bones and remove the fat. Shred the chicken and add back to the soup.

For the dumplings

  • While the soup cooks prepare the dumplings. In a bowl, whisk together the flour, baking powder, baking soda, 1½ tsp. salt, and ¼ tsp. pepper.
  • In a separate bowl, combine the butter, buttermilk, and parsley. Pour into the flour mixture and stir to make a thick batter. Using a large spoon or ice cream scoop assemble the dough into balls and drop the batter in 6-8 large spoonfuls over the top of the soup. Cover and simmer until the dumplings are cooked, 20–25 minutes.

Notes

The roux should make this thick enough, but if at the end of cooking you prefer it thicker make a slurry of corn starch and water and then add small amounts to the broth.
For the best flavor use darker chicken pieces with bone-in. These do wonders for dialing up flavor.
To save time use a store bought rotisserie chicken. Just pull it apart and add to the broth
For smoother/creamier chicken and dumplings add heavy cream
Tie fresh herbs together before adding to the broth. This makes it easy to remove and ensure no stems are left behind.
I used a very large serving spoon for my dumplings. I was aiming for individual serving sizes so wanted larger dumplings. Make them to your prefer size.

Nutrition

Calories: 432kcal | Carbohydrates: 43g | Protein: 19g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 2157mg | Potassium: 649mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3028IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 3mg
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