Ingredients
Soup
- ¼ cup (56 g) unsalted butter
- 1 medium onion, diced
- 3 celery ribs, diced
- 2 cloves garlic, minced
- ¼ cup (30 g) all-purpose flour
- 32 ounces (907 g) chicken broth
- 16 ounces (454 g) boneless skinless chicken breasts
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon poultry seasoning
- 16 ounces (454 g) whole milk
Dumplings
- 2 cups (240 g) all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ cup (56 g) unsalted butter, cold
- 1 cup (227 g) whole milk
Instructions
- Prepare the Soup Base: In a stock pot over medium heat, melt the butter. Add diced onion and celery, cooking until they are lightly browned around the edges, about 4 to 5 minutes. Add minced garlic and cook for an additional 30 seconds. Stir in the flour to coat the vegetables and cook for 1 minute to remove the raw flour taste.
- Add Broth and Chicken: Slowly whisk in the chicken broth while scraping the bottom of the pot to remove any browned bits. Add the chicken breasts along with salt, pepper, and poultry seasoning. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the chicken is cooked through (internal temperature of 165°F). While the chicken cooks, prepare the dumpling dough.
- Shred Chicken and Add Milk: Remove the chicken breasts from the soup and set aside to cool slightly. Stir the whole milk into the soup base to combine.
- Make the Dumpling Dough: In a bowl, combine flour, salt, and baking powder, whisking to remove lumps. Grate the cold butter using a box grater and toss it into the flour mixture. Create a well in the center and pour in the milk. Gently stir until just combined, forming a shaggy and sticky dough.
- Drop or Cut Dumplings: You may either drop spoonfuls of dough directly into the simmering soup or roll the dough out on a floured surface to about ¼ inch thickness, then slice into 1-inch squares to add to the soup.
- Simmer Dumplings: Bring the soup back to a simmer, cover tightly with a lid, reduce heat to low, and let cook for about 15 minutes or until dumplings are cooked through and fluffy.
- Finish and Serve: Remove the lid, add the shredded chicken back into the soup, stir gently to combine, then remove from heat. Serve hot and enjoy your Southern Chicken and Dumplings.
Notes
- Storage: Leftover soup can be stored in a tightly sealed container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium heat, stirring occasionally.
- Dumpling variation: Biscuit dough can be used as a time-saving substitute for dumpling dough.
- Chicken variation: Use rotisserie chicken or any cooked, lightly seasoned chicken as a shortcut.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
