Shredded Chicken and Dumplings is the ultimate comfort dish—tender, juicy poached chicken folded into a velvety, vegetable-rich broth topped with pillowy soft biscuit dumplings.
Homemade Shredded Chicken & Drop Dumplings Recipe
Ingredients
For the Chicken & Stew Base:
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$1\frac{1}{2}\text{ lbs}$ bone-in or boneless chicken breasts or thighs
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$2\text{ tablespoons}$ unsalted butter
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$1$ medium yellow onion, finely diced
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$2$ medium carrots, sliced into half-moons
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$2$ stalks celery, diced
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$3\text{ cloves}$ garlic, minced
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$3\text{ tablespoons}$ all-purpose flour (for thickening)
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$5\text{ cups}$ low-sodium chicken broth
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$\frac{1}{2}\text{ cup}$ heavy cream or whole milk
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$1\text{ teaspoon}$ dried thyme or poultry seasoning
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$1$ bay leaf
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Salt and freshly cracked black pepper to taste
For the Fluffy Drop Dumplings:
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$1\frac{1}{2}\text{ cups}$ all-purpose flour
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$1\frac{1}{2}\text{ teaspoons}$ baking powder
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$\frac{1}{2}\text{ teaspoon}$ baking soda
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$\frac{1}{2}\text{ teaspoon}$ fine salt
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$2\text{ tablespoons}$ melted unsalted butter
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$\frac{3}{4}\text{ cup}$ buttermilk (or whole milk + $1\text{ tsp}$ lemon juice)
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$2\text{ tablespoons}$ fresh parsley, finely chopped (optional)
Step-by-Step Instructions
1.Sauté the Aromatics & Thickener:Builds the aromatic flavor foundation.
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Melt $2\text{ tbsp}$ butter in a large Dutch oven or heavy pot over medium heat.
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Add the diced onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
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Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
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Sprinkle $3\text{ tbsp}$ flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
2.Simmer and Shred the Chicken:Creates rich broth and cooks chicken simultaneously.
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Slowly pour in the chicken broth while whisking to dissolve the flour mixture.
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Add the chicken pieces and bay leaf. Bring the broth to a gentle boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until the chicken reaches an internal temperature of $165^\circ\text{F}$ ($74^\circ\text{C}$).
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Remove chicken to a plate or cutting board and shred finely using two forks. Discard the bay leaf.
3.Mix the Dumpling Batter:Do not overmix to keep dumplings light and fluffy.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and parsley.
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Pour in the buttermilk and melted butter.
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Stir with a wooden spoon or fork just until combined into a thick, sticky dough. Overmixing will make the dumplings dense and rubbery.
4.Combine, Drop Dumplings, and Steam:Steam gives drop dumplings their pillowy texture.
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Return the shredded chicken to the simmering pot and stir in the heavy cream. Season with salt and pepper to taste.
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Using a small cookie scoop or two spoons, drop tablespoon-sized mounds of dough directly onto the surface of the simmering stew (keep space between them as they will expand).
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Cover the pot tightly with a lid, lower the heat to low, and let steam undisturbed for 12 to 15 minutes. Do not lift the lid while cooking so steam doesn’t escape!
5.Test and Serve:Ensures cooked-through center.
Insert a toothpick into the center of a dumpling—it should come out clean and dry. Remove from heat, let sit uncovered for 5 minutes to allow the sauce to thicken slightly, and serve warm.
Dumpling Styles Comparison
| Style |
Technique |
Texture |
| Drop Dumplings (Recipe above) |
Spooned directly into simmering broth; steamed covered. |
Light, fluffy, biscuit-like. |
| Rolled / Flat Dumplings |
Dough rolled flat and cut into square strips; boiled in stew. |
Chewy, dense, noodle-like (Southern style). |
| Biscuit Hack |
Store-bought canned biscuit dough cut into quarters and dropped in. |
Quick, rich, and convenient. |
