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Creamy Southern Buttermilk Chicken and Dumplings: 5-Step Comfort Food

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A comforting, creamy Southern-style chicken and dumplings recipe featuring tender chicken, fluffy dumplings, and a rich buttermilk-infused broth. This dish is perfect for cozy nights and delivers authentic flavor with simple ingredients.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 4 tablespoons unsalted butter (divided)
  • 1/2 cup all-purpose flour (for roux)
  • 4 cups low-sodium chicken broth
  • 1 cup full-fat buttermilk (divided)
  • 1/2 cup heavy cream
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Fresh cracked black pepper
  • 1.5 cups all-purpose flour (for dumplings)
  • 1 tablespoon baking powder
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons cold butter (for dumplings)

Instructions

  1. Heat 2 tablespoons of butter in a large pot over medium-high heat. Season chicken with salt and pepper, then sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
  2. In the same pot, add remaining 2 tablespoons of butter. Add diced carrots and celery, sautéing for about 5 minutes until softened.
  3. Sprinkle 1/2 cup flour over the vegetables. Stir constantly for 1-2 minutes until the flour turns light golden and resembles wet sand.
  4. Slowly pour in chicken broth while stirring to prevent lumps. Add thyme and parsley. Return chicken to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until chicken is cooked through (165°F).
  5. Remove chicken from the pot and shred into bite-sized pieces using two forks. Set aside.
  6. In a medium bowl, combine 1.5 cups flour, baking powder, and a pinch of salt. Cut in 2 tablespoons of cold butter until mixture resembles coarse crumbs. Slowly add 1/2 cup buttermilk, stirring gently until a soft, slightly sticky dough forms. Divide into 8 balls.
  7. Stir shredded chicken and remaining 1 cup buttermilk into the pot. Let heat through for 2 minutes. Gently drop dumpling dough balls into the simmering soup. Cover and simmer on low for 10-12 minutes without lifting the lid.
  8. Stir in heavy cream and let heat through for another minute. Taste and adjust seasoning with salt and pepper. Serve immediately.

Notes

Do not overmix the dumpling dough to ensure they remain tender. Keep the lid on while dumplings cook to trap steam. If the soup is too thin, use a cornstarch slurry to thicken. Leftovers can be stored in the refrigerator for up to 3 days; add liquid when reheating as the sauce thickens upon cooling.

Nutrition

Keywords: chicken and dumplings, buttermilk chicken, southern comfort food, creamy soup, easy dinner, family meal, one pot meal

Find it online: https://grubella.com/creamy-southern-buttermilk-chicken-and-dumplings-5-step-comfort-food/