Go Back
+ servings
a bowl of easy southern chicken and dumplings on a table with parsley
Print

Easy Homemade Chicken and Dumplings

Chicken and dumplings are one of the foundation recipes of a southern cook and will soothe you to your toes. Curl up with their comfort. 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 422kcal
Author Rachel Ballard

Ingredients

For roasting the chicken

  • 3 bone-in, skin-on chicken breasts about 2 pounds total
  • 2 tablespoons avocado oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the sauce

  • 2 tablespoons butter
  • 1 tablespoon avocado oil any flavorless oil works here
  • 1/2 cup diced celery about 1/2 inch pieces
  • 1/2 cup diced carrots about 1/2 inch pieces
  • 2 bay leaves
  • 3 cloves fresh garlic minced or finely chopped
  • 5 tablespoons all purpose flour gluten free flour works
  • 6 cups chicken broth homemade preferred
  • 1/4 cup heavy cream raw is best
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste

For the dumplings

Instructions

To roast the chicken

  • Preheat the oven to 400
  • Line a rimmed baking sheet with parchment paper and lay on the chicken, skin side up. Drizzle over the oil, and sprinkle evenly with salt and pepper. 
  • Roast until no pink remains in the center, approximately 45-55 minutes.
  • When the chicken is done, remove any skin or fat and using two forks, shred the meat and set aside. 

For the sauce

  • In a large pot, melt the butter and oil. Add the celery, carrots and garlic and cook on medium low until the vegetables start to soften--about 8 minutes--stirring often so the garlic doesn't burn. 
  • Add the bay leaf and the flour and stir to cook the flour--two minutes. Add the broth and bring to a simmer. Cook until the broth thickens slightly, about 8 to 10 minutes more. 
  • Add the shredded chicken and cream and taste for seasoning. Add salt and pepper as needed. This will depend on a lot on how salty your chicken broth is. 

For the dumplings

  • Once the broth is added and is returning to a simmer as directed above, make the dumplings. Mix the flour, baking powder, and salt in a medium bowl. Stir to combine.
  • Add the eggs and buttermilk or milk and stir just until no raw flour remains. Do not over mix.
  • After the broth as simmered for 8 to 10 minutes, then drop the dumplings by tablespoons into the pot. Remember they will puff up, so leave plenty of space between them. 
  • Cover and simmer on low 15 minutes, then ladle up and serve warm. 

Nutrition

Serving: 1cup | Calories: 422kcal | Carbohydrates: 32g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1365mg | Potassium: 512mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1735IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 3mg