1. Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute boneless, skinless chicken thighs for chicken breasts. Chicken thighs offer a richer flavor and a slightly higher fat content, which can make the dish even more flavorful. Just be sure to cook the thighs until they’re fully cooked, and shred them as you would the chicken breasts.

2. How can I make the dumplings fluffier?

To ensure your dumplings are light and fluffy, be careful not to overwork the dough. Mix until just combined, and avoid over-kneading. If you prefer an even lighter texture, you can slightly increase the amount of baking powder. Additionally, rolling the dough to about 1/4-inch thickness will help the dumplings cook up tender and airy.

3. Can I make this dish in a slow cooker?

Yes! You can easily adapt this recipe for the slow cooker. To do so, simply place the chicken, onions, garlic, broth, and seasonings into the slow cooker and cook on low for 6 hours or high for 3 hours. Once the chicken is cooked, shred it and follow the remaining steps for the dumplings. You can also add the dumplings toward the end of cooking and let them steam in the broth.

Southern Style Chicken and Dumplings Recipe

Description

This Southern Style Chicken and Dumplings recipe features tender chicken, homemade rolled dumplings, and a creamy broth. It’s a classic comfort food that’s easy to make in about an hour, perfect for a cozy dinner at home.

Ingredients

Scale

1 tablespoon olive oil
1 medium white onion, diced
3 cloves garlic, minced
3 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken broth
2 cups milk (whole or 2%)
1 tablespoon cornstarch
1/4 cup water
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/3 cup shortening (cold)
3/4 cup buttermilk

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Instructions

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat for about 1 minute. Add the diced onion and sauté for 5 minutes until softened and translucent. Add the garlic and cook for an additional 1 minute until fragrant.
Season the chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken to the pot, pour in 6 cups of chicken broth, bring to a boil, and then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the chicken is cooked through and can be shredded with a fork.
While the chicken cooks, prepare the dumplings by whisking together 2 cups of all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon salt in a medium mixing bowl. Cut in 1/3 cup of cold shortening until the mixture resembles coarse crumbs. Gradually stir in 3/4 cup buttermilk to form a dough.
Roll the dough out onto a lightly floured surface to about 1/4 inch thickness. Cut into 1-inch-wide strips, then cut each strip into 2-inch lengths.
Remove the cooked chicken from the pot and shred it with two forks. Set aside the shredded chicken.
Stir 2 cups of milk into the soup and bring it back to a simmer. Gently drop the dumplings into the simmering soup and cook for 15-20 minutes until they are fully cooked and tender.
In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water to form a slurry. Stir it into the soup and cook for another 2-3 minutes until the broth thickens.
Add the shredded chicken back into the pot, stir to combine, and serve hot.

Notes

For extra nutrition, add diced carrots and celery along with the onions.
You can substitute chicken thighs for chicken breasts for a richer flavor.
If the broth becomes too thick when reheating, add more chicken broth or water.
Leftovers can be stored in an airtight container for up to 3 days.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Dish, Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 494 kcal
Sugar: 7 g
Sodium: 1756 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 17 g
Trans Fat: 2 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 19 g
Cholesterol: 73 mg