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Chicken and Buttermilk Dumplings

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Chicken and Buttermilk Dumplings is a cozy one-pot meal made with tender chicken simmered in a flavorful broth, topped with fluffy, tangy buttermilk dumplings. It’s a Southern-style comfort food classic that’s hearty and satisfying.

Ingredients

  • For the chicken and broth:
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • Salt and pepper, to taste
  • 2 tbsp unsalted butter or olive oil
  • 1/2 cup heavy cream or milk (optional)
  • 2 tbsp all-purpose flour (optional, for thickening)
  • For the buttermilk dumplings:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp cold unsalted butter, cubed
  • 3/4 cup buttermilk
  • 1 tbsp chopped parsley or chives (optional)

Instructions

  1. Heat butter or oil in a Dutch oven over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5–6 minutes until softened.
  2. Add chicken, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, until chicken is tender.
  3. Remove chicken and shred with two forks. Return it to the pot. Stir in cream and flour slurry if a thicker broth is desired.
  4. In a bowl, whisk together flour, baking powder, baking soda, and salt for the dumplings. Cut in butter until mixture resembles coarse crumbs.
  5. Add buttermilk and herbs (if using). Stir just until combined—do not overmix.
  6. Drop spoonfuls of dough onto simmering broth. Cover and cook for 15–20 minutes without lifting the lid.
  7. Uncover and let sit for a few minutes. Serve hot with extra herbs if desired.

Notes

  • Use rotisserie chicken to save time—just skip the poaching step and add shredded chicken directly to the broth.
  • Do not lift the lid while dumplings are steaming to ensure they cook properly.
  • For extra thickness, mix 2 tbsp flour with 2 tbsp water and stir into broth before adding dumplings.
  • Add frozen peas or corn with the shredded chicken for more vegetables.
  • Use a wide pot to give dumplings enough space to expand while cooking.

Nutrition

Find it online: https://thefamilycooking.com/chicken-and-buttermilk-dumplings/