Southern Style Chicken and Dumplings
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
45 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
Description
In this recipe, diced onions are sautéed with minced garlic in olive oil to form the flavor foundation. Chicken breasts are seasoned and cooked in a large pot of chicken broth until tender enough to shred. Milk and a cornstarch slurry are then stirred in to add creaminess and body to the broth.
The dumplings are prepared separately by combining flour, baking powder, salt, shortening, and buttermilk. The dough is cut and mixed to coarse crumbs then combined into a soft dough. Portions of the dough are dropped into the simmering broth, where they cook and puff up to soft, fluffy dumplings. The resulting dish is rich and satisfying with tender chicken and smooth broth contrasted by light dumplings.
This classic Southern dish can be enhanced by adding vegetables like carrots and celery early in the cooking process. Chicken thighs may substitute chicken breasts but require watchful timing as they may take longer to cook. The recipe yields a hearty main dish suitable for cool-weather comfort food.
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion diced
- 3 cloves garlic minced
- 3 chicken breast boneless skinless
- 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
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
- Add diced carrots and celery with the onions when sautéing for more vegetable flavor and texture.
- Chicken thighs can replace breasts but may need extra cooking time; watch doneness carefully.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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