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Chicken and Dumplings

This is a hearty comfort soup with fluffy cornbread dumplings on top. The chicken gets roasted first to develop flavor, then shredded and added back into a thickened chicken stock base.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

Ingredients (~6 servings)

  • 3 bone-in chicken thighs
  • 1 Tbsp olive oil
  • Kosher salt
  • Freshly ground pepper
  • 3 Tbsp unsalted butter
  • 1/2 medium yellow onion diced
  • 3 ribs celery diced
  • 3 small carrots finely chopped
  • 4 sprigs thyme leaves removed
  • 1 1/2 Tbsp all-purpose flour
  • 12 cups low-sodium chicken stock
  • 1 cup + 2 Tbsp all-purpose flour
  • 3/4 cup cornmeal
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups buttermilk

Instructions

  • Preheat oven to 400F and line a baking sheet with parchment.
  • Drizzle chicken thighs with olive oil, season with salt and pepper, and roast 20-25 minutes until golden and juices run clear.
  • Let chicken cool, then shred with two forks and set aside.
  • Melt butter in a Dutch oven over medium heat.
  • Add onion, celery, carrots, thyme, and salt. Cook 2-3 minutes until slightly softened.
  • Stir in 1 1/2 Tbsp flour and cook 1 minute.
  • Pour in chicken stock, bring to a simmer, reduce to medium-low, and cook 6-7 minutes until slightly thickened.
  • While soup cooks, whisk together 1 cup + 2 Tbsp flour, cornmeal, baking powder, and salt.
  • Pour in buttermilk and mix until just combined.
  • Taste soup and adjust salt and pepper.
  • Bring soup to a gentle simmer and drop tablespoon-sized dollops of dumpling batter onto bubbling surface.
  • Cover and cook 5 minutes until dumplings puff up and are cooked through.
  • Stir shredded chicken back into pot and serve immediately.

Notes

Drop dumplings where soup is actively bubbling for fluffiest results. Don't overmix dumpling batter.
Tried this recipe?Leave a comment below & let me know!