Southern Chicken and Dumplings Recipe

Southern chicken and dumplings recipe — tender chicken, a rich creamy broth, and soft homemade dumplings made completely from scratch.

Course Main Course

Keyword homemade, southern,

Prep Time 20

Cook Time 1 10

Servings people

Calories 496kcal

Ingredients

For the chicken

4-6 lb whole chicken cut into pieces
3 tsp poultry seasoning
3 tsp seasoning salt
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
3 tbsp vegetable oil

For the stew

32 oz chicken broth
3 bay leaves
2 sprigs fresh thyme
1 large yellow onion diced
4 cloves garlic whole
1 medium red bell pepper diced
1 medium green bell pepper diced
5 large carrots diced
5 celery stalks diced
1 tsp parsley flakes
1/2 cup half & half
Salt and pepper to taste

For the dumplings

1 1/2 cups self-rising flour
1/2 tsp parsley flakes optional
1/2 cup half & half
3 tbsp salted butter melted
1/2 tsp salt

Instructions

Remove everything from the cavity. Cut into pieces.
Season the chicken pieces with the poultry seasoning, seasoning salt, black pepper, garlic powder, and onion powder.
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Once hot, brown the chicken in batches on each side. Remove and set aside.
Add the diced onion and bell peppers to the pot; cook until translucent.
Add the chicken back to the pot along with the garlic, carrots, and celery.
Pour in the chicken broth and add the bay leaves and fresh thyme.
Stir everything together, cover, and reduce heat to medium. Cook 35 minutes.
Remove the lid and take the chicken out of the pot; place it in a large bowl.
Remove the skin and bones from the chicken; set the meat aside.
Return to the pot and stir in the half & half until well combined. Add the chicken back in.
Cover and cook 15 minutes.
Meanwhile, sift the self-rising flour into a mixing bowl. Stir in the salt and parsley flakes.
Pour in the half & half and melted butter.
Use a fork to combine until it forms a sticky dough.
Uncover the pot and drop spoonfuls of the dough in. Cover and cook 10 minutes.
Serve and enjoy!

Notes

Self-rising flour already has leavening and salt built in, so it's what gives these dumplings their soft, fluffy texture without needing baking powder. If you only have all-purpose flour on hand, whisk in 2 1/4 teaspoons baking powder and 3/4 teaspoon salt per cup.

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