Southern Style Chicken and Dumplings

4.89 from 36 votes

Southern Style Chicken and Dumplings

This Southern Style Chicken and Dumplings Recipe is easy to make and full of old fashioned goodness. You’ll love the flat dumplings mixed in with a delicious creamy chicken soup.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Dish, Soup

Cuisine: American

Keyword: Chicken and Dumplings

Servings: servings

Author: Rachel Farnsworth

Ingredients

1 tablespoon olive oil
1 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
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 cold shortening
3/4 cup buttermilk

Instructions

In a large Dutch oven pot, heat olive oil over medium-high heat until warmed, about 1 minute.
Add onions and sauté for 5 minutes or until they become soft and translucent. Stir in the garlic and sauté for an additional minute.
Place chicken breasts in the pot and season with salt and pepper. Add the chicken broth. Once boiling, reduce heat to medium-low and let simmer for 15 to 20 minutes, or until the chicken is fully cooked and can be easily shredded with a fork.
While the chicken is cooking, prepare the dumpling dough. In a mixing bowl, combine flour, baking powder, and salt. Using a pastry cutter or food processor, cut in the cold shortening until the mixture resembles coarse crumbs. Gradually add buttermilk, stirring until a dough forms.
Turn the dough out onto a floured surface and knead briefly until combined. Roll the dough to a thickness of about 1/4 inch. Cut into 1-inch-wide strips, then cut each strip into approximately 2-inch lengths.
Remove the chicken from the soup and shred. Stir milk into the soup and bring to a simmer.
Gently drop the dumpling pieces into the simmering soup. Let them cook for 15-20 minutes or until they are cooked through.
In a separate bowl, whisk cornstarch and water together. Pour this mixture into the soup pot, stirring constantly. Return the soup to a simmer and let cook for 2-3 minutes or until the broth thickens.
Add the shredded chicken back to the pot. Serve hot.

Video

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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.

Nutrition