Description
A comforting Southern Style Chicken and Dumplings recipe featuring tender chicken simmered in a flavorful broth with soft, pillowy dumplings made from scratch. This classic dish is perfect for a hearty family meal.
Ingredients
Scale
Soup
- 1 tablespoon olive oil
- 1 medium white onion diced
- 3 cloves minced garlic
- 3 boneless skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 2 cups milk whole or 2%
- 1 tablespoon cornstarch
- 1/4 cup water
Dumplings
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup shortening cold
- 3/4 cup buttermilk
Instructions
- Heat olive oil and sauté aromatics: In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat for about 1 minute. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add 3 cloves minced garlic and cook for an additional 1 minute until fragrant.
- Cook chicken in broth: Place 3 boneless skinless chicken breasts into the pot and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Pour in 6 cups chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes, or until the chicken is fully cooked and can be easily shredded with a fork.
- Prepare dumpling dough: While the chicken cooks, prepare the dumplings. In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon salt. Using a pastry cutter or food processor, cut in 1/3 cup of cold shortening until the mixture resembles coarse crumbs. Gradually stir in 3/4 cup buttermilk until a dough forms.
- Knead and cut dumplings: Transfer the dough onto a lightly floured surface and knead briefly, just until combined. Roll the dough out to about 1/4 inch thickness. Cut into 1-inch-wide strips, then cut each strip into 2-inch lengths.
- Shred cooked chicken: Remove the cooked chicken from the pot and shred it using two forks. Set the shredded chicken aside.
- Add milk and cook dumplings: Stir 2 cups milk into the soup and bring it back to a simmer over medium heat. Gently drop the dumpling pieces into the simmering soup. Let the dumplings cook for 20 minutes, or until they are fully cooked and tender.
- Thicken broth: In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water until smooth. Pour the cornstarch mixture into the soup, stirring constantly. Allow the soup to return to a simmer and cook for an additional 3 minutes, or until the broth has thickened.
- Combine and serve: Add the shredded chicken back into the pot and stir to combine. Serve hot.
Notes
- Vegetable Options: Add 3 diced carrots and 3 diced ribs of celery to the soup at the same time that you add the onions and sauté together for extra flavor and nutrition.
- Chicken thighs can be used in place of the chicken breasts but watch closely as they may take a few minutes longer to cook.
- To make the dumplings lighter, use half shortening and half butter if preferred.
- Ensure the soup stays at a gentle simmer when cooking the dumplings to avoid tough texture.
- Buttermilk can be substituted with milk plus 1 tablespoon lemon juice or vinegar left to sit for 5 minutes.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: thirty eight g
- Fiber: 2 g
- Protein: thirty g
- Cholesterol: seventy five mg
