📝 About This Recipe
This quintessential Southern comfort classic features a rich, velvety chicken velouté packed with tender aromatic vegetables and succulent pulled chicken. The star of the show is the 'drop' dumpling—pillowy clouds of buttermilk dough that steam directly atop the simmering broth for a melt-in-your-mouth texture. It is a soul-warming, one-pot masterpiece that brings the nostalgic essence of a Sunday family dinner to your modern kitchen table.
🥗 Ingredients
The Chicken and Aromatics
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 Yellow Onion (medium, finely diced)
- 3 pieces Carrots (peeled and sliced into 1/4-inch rounds)
- 2 pieces Celery Stalks (sliced into 1/4-inch crescents)
- 3 cloves Garlic (minced)
The Velvety Base
- 1/3 cup All-Purpose Flour (for thickening the roux)
- 6 cups Chicken Stock (low-sodium, high-quality)
- 1/2 cup Heavy Cream (for a silky finish)
- 1 teaspoon Dried Thyme
- 1 piece Bay Leaf (fresh or dried)
- 1 cup Frozen Peas (optional, for a pop of color)
The Fluffy Dumplings
- 2 cups All-Purpose Flour (leveled)
- 1 tablespoon Baking Powder (ensure it is fresh for maximum lift)
- 1 teaspoon Kosher Salt
- 3/4 cup Buttermilk (cold, full-fat preferred)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 2 tablespoons Fresh Parsley (finely chopped, plus more for garnish)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of butter over medium-high heat. Add the chicken pieces, seasoning lightly with salt and pepper, and sear until golden brown on all sides (about 5-7 minutes). The chicken doesn't need to be fully cooked through yet.
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2
Remove the chicken with a slotted spoon and set aside on a plate. In the same pot, add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the vegetables begin to soften.
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3
Stir in the minced garlic and dried thyme, cooking for just 1 minute until fragrant. Sprinkle 1/3 cup of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light blonde roux.
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4
Slowly whisk in the chicken stock, one cup at a time, ensuring no lumps form. Add the bay leaf and bring the mixture to a gentle boil.
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5
Return the browned chicken (and any juices from the plate) back into the pot. Reduce heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld and the chicken to become tender.
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6
While the soup simmers, prepare the dumpling dough. In a medium bowl, whisk together 2 cups flour, baking powder, salt, and chopped parsley.
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7
Make a well in the center of the dry ingredients. Pour in the cold buttermilk and melted butter. Stir gently with a fork just until a shaggy dough forms. Do not overmix, or the dumplings will be tough.
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8
Stir the heavy cream and frozen peas into the simmering chicken pot. Taste the broth and adjust salt and pepper as needed.
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9
Using a small cookie scoop or two spoons, drop rounded tablespoons of the dumpling dough directly onto the surface of the simmering liquid. Space them out as they will expand.
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10
Cover the pot tightly with a lid. Simmer on low heat for 15 minutes without lifting the lid. The steam is what makes the dumplings light and airy!
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11
After 15 minutes, remove the lid. Insert a toothpick into a dumpling; if it comes out clean, they are done. Remove the bay leaf before serving.
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12
Ladle the thick stew and 2-3 dumplings into deep bowls. Garnish with additional fresh parsley and a crack of black pepper.
💡 Chef's Tips
For the fluffiest dumplings, never peek! Lifting the lid lets the steam escape and can cause dumplings to collapse. If you don't have buttermilk, mix 3/4 cup milk with 1 teaspoon of lemon juice and let it sit for 5 minutes. Avoid overworking the dumpling dough; stir until the flour just disappears to keep them cloud-like. To ensure the chicken is extra tender, use thighs rather than breasts, as they stand up better to the simmering process. If the stew is too thick, splash in a little extra stock; if too thin, simmer uncovered for a few minutes before adding dumplings.
🍽️ Serving Suggestions
Serve with a crisp green side salad tossed in a sharp lemon vinaigrette to cut through the richness. A side of honey-glazed roasted Brussels sprouts provides a lovely textural contrast. Pair with a chilled glass of buttery Chardonnay or a sparkling apple cider. For a truly Southern experience, serve with a small dish of cranberry sauce or pepper jelly on the side.