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Southern Chicken and Flat Dumplings

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A cozy Southern classic featuring tender bone-in chicken thighs simmered in a flavorful broth with delicate flat dumplings that soak up every bit of savory goodness. Perfect comfort food for chilly evenings.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 medium yellow onion, peeled and quartered
  • 3 cloves garlic, smashed
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk, warmed
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Prepare the Chicken and Broth: Rinse chicken thighs and pat dry. In a Dutch oven, combine chicken, onion, garlic, carrots, celery, bay leaves, smoked paprika, thyme, salt, and pepper. Pour in chicken broth and bring to a boil over medium-high heat. Reduce heat to low and simmer gently, partially covered, for 45 minutes.
  2. Make the Flat Dumpling Dough: While broth simmers, mix flour, baking powder, and salt in a large bowl. Add warmed milk and melted butter, stirring gently until a soft dough forms. Cover with a clean towel and let rest.
  3. Shred the Chicken: Remove chicken from pot when cooked through. Discard bay leaves and large vegetable chunks if desired. Shred chicken with two forks, removing skin and bones. Return shredded chicken to pot.
  4. Roll and Cut the Dumplings: Lightly flour countertop and roll dough to about 1/8-inch thickness. Cut dough into thin strips about 1/2 inch wide and 2-3 inches long.
  5. Cook the Dumplings: Bring broth to a gentle simmer. Drop dumplings into pot, stirring gently to prevent sticking. Cook for 12-15 minutes until dumplings float and are tender. Adjust seasoning if needed.

Notes

Keep dumplings thin to avoid heavy, doughy texture. Use bone-in chicken for richer broth. Let dough rest before rolling to relax gluten. Taste broth before and after cooking dumplings to adjust salt. Leftovers keep well refrigerated for up to 3 days; add broth when reheating to loosen dumplings. Freezing dumplings is not recommended as they become mushy.

Nutrition

Keywords: Southern chicken and dumplings, flat dumplings, comfort food, chicken thighs, homemade dumplings, cozy dinner, slow simmer chicken

Find it online: https://lumalunch.com/southern-chicken-and-flat-dumplings-recipe-5-easy-steps-for-cozy-homemade-comfort-food/