Description
This Southern Style Chicken and Dumplings recipe features tender shredded chicken simmered in a creamy broth with homemade fluffy dumplings. A comforting classic dish perfect for cozy meals.
Ingredients
Scale
Soup
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 3 boneless skinless chicken breasts
- 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 cold shortening
- 3/4 cup buttermilk
Instructions
- Prepare 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 minced garlic and cook for an additional 1 minute until fragrant.
- Cook Chicken: Place chicken breasts into the pot and season with salt and black pepper. Pour in chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes or until chicken is fully cooked and easily shredded.
- Make Dumpling Dough: While chicken cooks, whisk together flour, baking powder, and salt in a bowl. Cut in cold shortening until mixture resembles coarse crumbs, then stir in buttermilk to form dough.
- Shape Dumplings: Transfer dough to floured surface and knead briefly. Roll out to 1/4 inch thickness and cut into 1-inch wide strips, then cut strips into 2-inch lengths.
- Shred Chicken: Remove cooked chicken from pot, shred with forks, and set aside.
- Add Milk and Dumplings: Stir milk into soup and bring to simmer over medium heat. Gently drop dumplings into soup and cook for 20 minutes or until tender.
- Thicken Soup: Whisk cornstarch and water until smooth. Pour into soup, stirring constantly. Simmer for 3 minutes to thicken broth.
- Combine and Serve: Add shredded chicken back into soup, stir well, and serve hot.
Notes
- For added vegetables, include 3 diced carrots and 3 diced celery ribs when sautéing onions.
- Chicken thighs can replace breasts; they may require a few extra minutes cooking.
- Use whole milk or 2% for creamier broth; adjust as preferred.
- Shortening can be substituted with cold butter for dumplings.
- Cook dumplings gently in simmering broth to prevent them from breaking apart.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
