0 from 21 votes
Chicken and Dumplings
This Southern Chicken and Dumplings has scratch-made buttermilk dumplings in a savory broth loaded with shredded chicken and vegetables.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 483 kcal
Course:
Main Course , Soup , Lunch , Dinner
Cuisine:
American
Ingredients
Soup
- 3 lb whole chicken
- 4 celery stalks chopped
- 2 medium carrots peeled and chopped
- 1 medium yellow onion chopped
- 2 bay leaves
- 1/4 cup parsley chopped
- 2 1/2 tsp kosher salt (divided)
- 1 tsp black pepper
- 1/8 tsp Turmeric
- 8 cups water
Dumplings
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp poultry seasoning
- 3 tbsp vegetable shortening (lard, I use Crisco)
- 3/4 cup buttermilk
- 1 tsp Tabasco hot sauce (optional)
Instructions
- Place whole chicken, vegetables, bay leaves, parsley, 2 teaspoons kosher salt, pepper and turmeric in a large soup pot or Dutch oven. Cover with water and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
- Carefully remove chicken from pot. When cool enough to handle remove meat from bones, discarding the skin and bones. Shred the chicken meat and set aside.
- In a medium sized bowl combine flour, baking soda, poultry seasoning and remaining salt.
- Using a pastry blender or your fingers, cut shortening into flour until it resembles coarse meal. Add buttermilk and with your hand mix until dry ingredients are moistened and the dough holds together.
- Turn the dough out onto a floured surface and knead 4 to 5 times. Roll out to 1/4" to 1/2" thickness (I prefer them thick and do 1/2" thickness as shown here).
- Bring chicken broth and vegetables to a boil and pinch off or cut dough in 2" pieces and add to the boiling broth (See Note 1). Reduce heat to medium and simmer 8 to 10 minutes, covered.
- Add hot sauce if using and stir to combine. Stir in reserved chicken and season to taste before serving. Garnish with fresh chopped parsley and ladle into bowls.
Cup of Yum
Notes
- I use a fluted pastry wheel or pastry crimper to cut the dough into strips and then cut across into 2 inch squares. (see photo)
Nutrition Information
Calories
483kcal
(24%)
Carbohydrates
38g
(13%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Cholesterol
84mg
(28%)
Sodium
848mg
(35%)
Potassium
465mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3930IU
(79%)
Vitamin C
8.4mg
(9%)
Calcium
87mg
(9%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 483
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 84mg | 28% |
| Sodium | 848mg | 35% |
| Potassium | 465mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3930IU | 79% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 87mg | 9% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.