Southern Chicken Dumplings
Warm, comforting, and undeniably Southern, this Southern Chicken Dumplings recipe is the ultimate dish for cozy family dinners or chilly evenings. Tender, slow-simmered chicken thighs infuse the rich broth with deep, savory flavor, while a medley of carrots, celery, and onions adds a classic vegetable base. Fluffy homemade dumplings, made with a mix of milk and heavy cream, are gently dropped into the simmering pot, soaking up all the goodness and creating a hearty, satisfying dish. Finished with a touch of butter and fresh parsley, this one-pot recipe is bursting with nostalgia and Southern charm. Perfect for anyone seeking a rustic and delicious way to bring a touch of comfort food to the table.
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Recipe Information
Ingredients
- 4 Bone-in, skin-on chicken thighs
- 8 cups Water
- 4 cups Chicken broth
- 2 Carrots (sliced)
- 2 Celery stalks (sliced)
- 1 Small onion (diced)
- 2 tablespoons Unsalted butter
- 1.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 2 teaspoons Baking powder
- 2 tablespoons Whole milk
- 0.5 cups Heavy cream
- 2 tablespoons Fresh parsley (finely chopped)
- Salt and pepper (to taste)
Instructions
Place the chicken thighs in a large pot along with the water and chicken broth. Bring to a boil, reduce the heat, and simmer for approximately 40 minutes or until the chicken is tender and cooked through.
Remove the chicken from the pot and set it aside to cool. Strain the broth and return it to the pot. Discard any bones, skin, and impurities.
Add the sliced carrots, celery, and diced onion to the pot. Simmer the vegetables in the broth for 15 minutes or until tender.
While the vegetables are cooking, prepare the dumplings. In a mixing bowl, combine the flour, salt, and baking powder. Stir in the milk and heavy cream to form a soft dough (do not overmix).
Once the vegetables are tender, shred the cooled chicken into bite-sized pieces and return it to the pot.
Using a spoon or small cookie scoop, drop pieces of dough (about 1 tablespoon each) directly into the simmering broth. Cover the pot and let the dumplings cook for 15 minutes without removing the lid.
Season the broth with salt and pepper to taste. Stir in the unsalted butter and chopped parsley for added flavor.
Serve the chicken and dumplings hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 5540 mg | 241% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 16.9 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 480 mg | 37% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3481 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
