This post may contain affiliate links. Please read my disclosure policy.
The epitome of comfort food, these dumplings are so satisfying and delicious! Rich, savory chicken broth laden with colorful veggies and flavorful chicken. Add to that fluffy dumplings that melt in your mouth – pure deliciousness!
Full of flavor and so hearty! The dumplings are the last step in this recipe and are simply made from biscuit dough dropped by small spoonfuls into the hot soup mixture once everything is done. The simmering broth cooks the dumplings to where they are fluffy on the outside and slightly doughy on the inside – the perfect dumpling!
This recipe is great for making after you have had a dinner of roasted chicken. Simply remove the leftover chicken from the bones and simmer all the bones, cartilage, and skin along with the wonderful gelatinized broth in a pot of water. This makes THE BEST BROTH in the world – much better than store bought.
Southern Chicken and Dumplings
- 2 Tbsp olive oil, butter, or bacon fat
- 1/4 cup sweet red pepper
- 1/2 cup chopped parsley
- 1 Tbsp garlic, finely chopped
- 2 Tbsp dry basil, crumbled
- 8 cups chicken broth
- 1 large carrot, sliced about 1/2 cup
- 1/2 cup fresh or frozen peas
- 2 cups chicken, in small pieces
- 1/2 tsp salt, more to taste
- freshly ground black pepper to taste
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup butter, cut in small pieces
- 1 cup milk
- In large skillet, add first 5 ingredients. Heat to medium, stirring frequently until veggies are tender (about 5 minutes).
- Add chicken broth, carrots, and peas and bring to a boil.
- Turn down heat to medium and add chicken pieces, salt, and pepper.
- Cover and cook on medium heat until carrots are tender (15-20 minutes)
- While soup is cooking, prepare dumplings.
- In a large mixing bowl, combine flour, baking powder, and salt. Add butter in smallish pieces.
- With your hands (or a pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly.
- Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.
- Drop dumplings by small spoonfuls into simmering broth, adding a dumpling to each empty spot. Keep dropping and lightly stirring to move dumplings around as they cook to make room for more.
- Once all dough is added, cook approximately 15-20 minutes, gently turning dumplings until they are floating and fluffy on the outside. Note: They will still be a bit doughy inside while done on the outside.