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Easy Southern Style Chicken and Dumplings with Fluffy Old-Fashioned Dumplings

A close-up of a bowl of fluffy chicken and dumplings served in a creamy sauce with bright green peas.
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Make this classic comfort food with tender shredded chicken and soft, flat, old-fashioned style dumplings in a creamy, hearty broth. This reliable recipe delivers the best chicken and dumplings experience.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup frozen peas
  • 1 cup all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup buttermilk

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Stir in thyme and pepper. Cook for 1 minute until fragrant.
  3. Sprinkle the 1/4 cup flour over the vegetables and stir constantly for 1 minute to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally until it thickens slightly.
  5. Stir in the heavy cream, shredded chicken, and frozen peas. Reduce heat to low and let it gently warm through. Do not boil once cream is added.
  6. While the base warms, prepare the dumplings: In a medium bowl, whisk together the 1 cup flour, baking powder, and salt.
  7. In a separate small bowl, combine the milk and buttermilk. Pour the wet ingredients into the dry ingredients and mix just until a shaggy dough forms. Do not overmix.
  8. Drop the dumpling dough by rounded teaspoonfuls directly onto the simmering chicken mixture. Keep the dumplings close but not touching.
  9. Cover the pot tightly, reduce heat to low, and simmer for 15 minutes without lifting the lid. This steams the dumplings, making them fluffy.
  10. Remove the lid. The dumplings should be puffed and cooked through. Check the consistency of the broth; if it is too thick, add a splash more broth or water.
  11. Serve immediately in large bowls for a hearty winter soup experience.

Notes

  • For the most tender, old-fashioned flat dumplings, avoid pressing or kneading the dough once mixed.
  • If you prefer a richer broth, substitute half the chicken broth with reserved chicken cooking liquid.
  • Garnish individual servings with fresh parsley for color, if desired.

Nutrition

Find it online: https://alchemychef.com/chicken-and-dumplings-recipe-easy-southern-style/