Southern Homemade Chicken and Dumplings (Bone-In Thighs Version)
This recipe leans on bone-in, skin-on thighs to create a broth so rich and comforting it practically stirs itself. Perfect for chilly nights or anytime you need a bowlful of Southern hospitality.
Equipment
- 1 Large Dutch oven or heavy-bottomed stockpot
- Sharp chef’s knife and cutting board
- Mixing bowls (one medium, one small)
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 6 bone-in, skin-on chicken thighs
- 8 cups chicken stock (or water + 2 bouillon cubes)
- 2 bay leaves
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, sliced (optional if you’re a dumpling purist)
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 3/4 cup buttermilk
- 1/4 cup chicken fat or melted butter (optional but highly recommended)
- Fresh parsley, chopped (for garnish)
Instructions
- Simmer the Chicken: Place chicken thighs, stock, bay leaves, onion, celery, carrots (if using), garlic, and thyme into a large Dutch oven or stockpot. Bring to a gentle boil, then reduce heat and simmer uncovered for about 40 minutes, skimming off foam as needed.
- Remove and Shred: Take the chicken out of the pot and let it cool slightly. Discard the skin and bones, shred the meat, and set aside.
- Make the Dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Stir in buttermilk and melted butter (or reserved chicken fat) until a soft dough forms. Do not overmix.
- Drop the Dumplings: Reduce the broth to a low simmer. Using a spoon, drop rounded portions of dough gently onto the surface. Cover and cook undisturbed for 15 minutes. No peeking: steam is the magic here!
- Return the Chicken: Stir shredded chicken back into the pot and let everything mingle for another 5 minutes.
- Skim: Skim off a few spoonfuls of golden chicken fat before adding the dumplings and stir it back in at the end. It’s an old Southern trick that makes the broth silky and irresistible.
- Finish and Serve: Taste and adjust seasoning. Garnish with fresh parsley and serve steaming hot.