Chicken and Dumplings Recipe
The Best Chicken and Dumplings Ever!
Rated 5.0 stars by 1 users
Category
Soups and Stews
Cuisine
Southern
Author:
Chef Braz
Servings
4
Prep Time
20 minutes
Cook Time
90 minutes
If you grew up in the South like I did, you know chicken and dumplings isn’t just a meal — it’s a memory. I can still picture my Granny standing over the stove, rolling out dough and filling the kitchen with that rich, savory aroma that made everyone gather around the table. That same feeling of comfort and togetherness is exactly what I wanted to capture with this recipe. Using my Chicken Soup Seasoning, you’ll get all those nostalgic flavors in a simple, modern version that works for busy weeknights or Sunday suppers.
Ingredients
-
4t Chicken Soup seasoning
-
3T Garlicky Steak seasoning
- 3.5 lb whole chicken
- 6 cups chicken broth, low sodium
- 3 carrots, medium diced
- 3 celery ribs, medium diced
- 1/2 yellow onion, medium diced
- 2 garlic cloves, minced
- 1T tsp olive oil
- 1T all purpose flour
- 2T butter
- 1 sprig each fresh rosemary, thyme,
- sage
Dumpling Ingredients
-
1.5 cups Barlow’s biscuit mix
- 1/4 cup butter, cubed + chilled
- ⅔ cup whole milk
- fresh thyme, optional
Directions
- Place cast iron skillet in oven while it preheats to 400F. Remove backbone from chicken. Clean and pat dry. Drizzle chicken with olive oil on both sides and season with Garlicky Steak seasoning including under skin. Roast for 45 minutes to 1 hour, until internal temp reaches at least 165F. Set aside to cool.
- Dice carrots, onions, celery and mince garlic. Melt 2T butter in a pot and add in veggies, fresh herbs, and garlic. Season with 2t Chicken Soup seasoning. Saute on medium high heat for 5 mins.
- Dust veggies with 1T flour and cook for 2 mins. Add in 1 cup of chicken broth and stir to gravy consistency. Add remaining chicken broth and bring to a boil. Reduce heat and simmer for 10 mins. Break down chicken and remove meat. Remove whole herbs from broth and add chicken to pot.
- For dumplings, add 1.5 cups of biscuit mix to a bowl. Cut in cubed butter with a fork until crumbly consistency. Add thyme leaves. Add in ⅓ cup milk and begin to mix dough by hand. Add in remainder of milk and mix. Scoop dumplings into broth one at a time with an ice cream scoop. Cover pot with lid and cook for 12-15 mins on medium high heat.
Turn off heat and gently stir in heavy cream without flipping dumplings over. Serve immediately.
Recipe Video
Recipe Note
Top with fresh thyme or parsley.
For leftovers, store dumplings separate from broth.