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Quick Creamy Southern Chicken Dumplings: Easy Guest-Favorite Recipe

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This quick and easy creamy chicken dumplings recipe delivers rich, comforting flavor in under 45 minutes. Perfect for last-minute hosting or potlucks, it uses simple ingredients and clever shortcuts to create a crowd-pleasing dish that tastes like it simmered all day.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ cup cold unsalted butter, cubed
  • ¾ cup whole milk
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent.
  2. Toss in the minced garlic, dried thyme, dried rosemary, and smoked paprika. Stir constantly for about 30 seconds to 1 minute until fragrant.
  3. Pour in the chicken broth and bring it to a gentle boil. Season with a pinch of salt and pepper. Add the chicken thighs directly into the simmering broth. Reduce the heat to medium-low, cover the pot, and let it cook for about 12-15 minutes, or until the chicken is cooked through and tender (internal temperature 165°F/74°C).
  4. Using tongs, carefully remove the chicken thighs from the pot and place them on a cutting board. Let them rest for 2-3 minutes, then shred them with two forks. Set aside.
  5. In a large mixing bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the cold cubed butter and use a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. In a separate small bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and stir just until combined. The dough will be sticky.
  6. Return the shredded chicken to the pot. Stir in the heavy cream and bring the broth back to a gentle simmer. Taste and adjust seasoning with more salt and pepper if needed.
  7. Drop spoonfuls of the dumpling dough directly into the simmering broth, leaving space between each dumpling. Cover the pot tightly with a lid and let them cook for 12-15 minutes. Do NOT lift the lid during this time.
  8. After 15 minutes, uncover the pot and check the dumplings—they should be puffed up and cooked through. Garnish with fresh chopped parsley and serve immediately in deep bowls.

Notes

Do not lift the lid while dumplings are cooking—steam is essential for fluffiness. Keep butter cold for dumplings to create steam pockets. Taste broth before adding dumplings; it should be well-seasoned as dumplings absorb flavor. For best texture, serve immediately as dumplings continue to absorb liquid.

Nutrition

Keywords: chicken dumplings, creamy chicken dumplings, southern chicken dumplings, quick chicken dumplings, easy chicken dumplings, potluck recipe, comfort food

Find it online: https://sofiaspice.com/quick-creamy-southern-chicken-dumplings-easy-guest-favorite-recipe/