Southern Style Chicken and Dumplings
User Reviews
4.9
132 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
494 kcal
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Course
Main Course, Soup
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Cuisine
American
Southern Style Chicken and Dumplings
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This Southern-style chicken and dumplings recipe features easy homemade rolled dumplings and shredded chicken in a deliciously creamy broth, all ready in just 1 hour.
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Ingredients
- 1 tablespoon olive oil
- 1 medium white onion diced
- 3 cloves minced garlic
- 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
For the Dumplings
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup shortening cold
- 3/4 cup buttermilk
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Instructions
- 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.
- 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 15-20 minutes, or until the chicken is fully cooked and can be easily shredded with a fork.
- 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.
- 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.
- Remove the cooked chicken from the pot and shred it using two forks. Set the shredded chicken aside.
- 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 15-20 minutes, or until they are fully cooked and tender.
- 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 2-3 minutes, or until the broth has thickened.
- 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 this soup at the same time that you add the onions and sauté together.
- Chicken thighs can be used in place of the chicken breasts. Watch them closely as they may take a few minutes longer to cook.
Nutrition Information
Show Details
Serving
1serving
Calories
494kcal
(25%)
Carbohydrates
42g
(14%)
Protein
19g
(38%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Trans Fat
2g
Cholesterol
73mg
(24%)
Sodium
1756mg
(73%)
Potassium
434mg
(12%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
231IU
(5%)
Vitamin C
2mg
(2%)
Calcium
178mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 494kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 2g | 100% |
| Cholesterol | 73mg | 24% |
| Sodium | 1756mg | 73% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
132 reviews
Excellent
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