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Easy Southern Chicken and Dumplings Soup: Best Family Recipe

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This easy Southern chicken and dumplings soup is proof that simple, honest cooking wins every time. It comes together in about an hour with only 15 minutes of active prep, using simple ingredients for a rich, creamy broth and pillowy dumplings.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken thighs
  • 3 tablespoons (42 grams) unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and sliced (about 1.5 cups)
  • 3 stalks celery, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup (30 grams) all-purpose flour
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup (150 grams) frozen peas
  • 2 cups (250 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons (56 grams) cold butter, cut into small cubes
  • 3/4 cup (180 ml) whole milk
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper. Let sit at room temperature while prepping vegetables.
  2. Heat butter in a Dutch oven over medium-high heat until melted and shimmering. Add chicken thighs in a single layer and cook for 4-5 minutes per side until golden brown. Transfer chicken to a plate.
  3. Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until softened. Add garlic and cook for 1 more minute until fragrant.
  4. Sprinkle 1/4 cup flour over vegetables. Stir constantly for 1-2 minutes until flour is incorporated and light golden.
  5. Slowly pour in chicken broth while stirring continuously. Add dried thyme, dried parsley, bay leaf, and a pinch of black pepper. Bring to a gentle boil, then reduce heat to low. Return chicken to pot, cover, and simmer for 25-30 minutes until chicken is cooked through and tender.
  6. Transfer cooked chicken to a cutting board. Let cool slightly, then shred using two forks. Return shredded chicken to pot and stir.
  7. While chicken simmers, make dumpling dough: In a medium bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. Add cold butter cubes and cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces. Make a well, pour in milk, and stir with a fork until just combined. Dough will be sticky and shaggy. Stir in fresh parsley if using.
  8. Bring soup to a gentle simmer over medium heat. Drop rounded tablespoons of dumpling dough directly into the simmering broth, spacing them out. Do not stir.
  9. Cover pot with a tight-fitting lid and reduce heat to low. Cook undisturbed for 15-18 minutes until dumplings are puffed and a toothpick inserted in the center comes out clean.
  10. Gently stir in frozen peas and let warm through for about 1 minute. Taste and adjust salt and pepper. Remove bay leaf. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Don’t skip searing the chicken for depth of flavor. Keep butter cold for dumplings. Don’t overmix dumpling dough. Resist lifting the lid while dumplings cook. Taste and adjust seasoning at the end. For gluten-free, use a gluten-free all-purpose flour blend with xanthan gum. For dairy-free, use olive oil or dairy-free butter and unsweetened almond or oat milk.

Nutrition

Keywords: chicken and dumplings, southern chicken soup, easy chicken soup, comfort food, family dinner, one-pot meal

Find it online: https://oracooks.com/easy-southern-chicken-and-dumplings-soup-best-family-recipe/