If there is one meal that reminds me of Sunday comfort food, it’s chicken and dumplings. Mamaw always made the best and I never learned how to make them from her. I know many people who use refrigerated biscuits to make their dumplings. I guess that would work in a pinch, but with this simple recipe you’ll want to make homemade every time.
Ingredients For Chicken & Dumplings
- Chicken- While I prefer to use a whole chicken for its simplicity, you can also use any combination of chicken pieces that you’d like. Using bone in, skin on chicken works best because it will create its own broth. You won’t need to use boxed broth or add a chicken base unless you use boneless skinless chicken.
- Vegetables- This is a personal preference ingredient. I use carrots, celery, and onion because they add a nice pop of color and flavor to the broth. You could leave them out if you prefer but I highly suggest adding them in.
- Water- Since I use a whole chicken, I cook it in plain water and let it make its own broth. If you are using boneless skinless chicken substitute chicken broth or stock instead of the water to add flavor.
- Dry ingredients- All purpose flour, salt, and baking soda.
- Wet ingredients- Shortening and buttermilk. You can use regular milk if that is all you have available, but buttermilk is preferred. You can also make your own by adding 1 tablespoon of vinegar to a 1 cup measuring cup and then filling the rest of the way with milk. Let it set a few minutes and you have a great buttermilk substitute.
Steps For Making Chicken and Dumplings
Place chicken and vegetables in a stock pot and add two quarts of water.
Bring chicken to a boil, reduce heat, cover and simmer for one hour. Remove chicken to a plate to cool. Remove the skin and bones and shred the chicken. Save to return to the pot later.
Make the dumplings by adding the dry ingredients to a bowl. Add the shortening and blend it in with your hands. Stir in the buttermilk and mix until combined. Roll out on a floured board and cut into squares.
Drop the dumplings into the boiling water and cook for 15 minutes. Add the shredded chicken back to the pot. Serve with a side of buttermilk biscuits for a perfect meal.
Homestyle Chicken & Dumplings
Ingredients
- 3 lb whole chicken
- 2 celery stalks chopped
- 2 carrots peeled and chopped
- 1/2 medium onion chopped
- 2 qts water
- 2 1/2 tsp salt divided
- 3/4 tsp pepper
- 2 cups flour all purpose
- 1/2 tsp baking soda
- 3 tbsp shortening
- 3/4 cup buttermilk
Instructions
- Place chicken, celery, onion, carrots, and 2 tsp of the salt into a stock pot. Cover with the water.
- Bring to a boil, then reduce the heat, cover and simmer for one hour.
- Remove chicken to a plate and let cool. Add pepper to pot and return to a boil.
- Meanwhile, combine flour, baking soda, and the other 1/2 teaspoon salt to a bowl.
- Add in the shortening and crumble with hands until it resembles coarse meal.
- Add buttermilk and stir until combined.
- Knead dough onto a floured surface and then roll out to 1/4" thick. Cut into squares and add to boiling broth.
- Once all dumplings have been added, reduce the heat and simmer until cooked through, about 15 minutes.
- While dumplings are cooking, remove skin and bones from chicken and add the meat back to the pot.
- Serve immediately.