Southern Homemade Chicken and Dumplings
A heartwarming dish that blends tender chicken, rich broth, and fluffy dumplings, making it the ultimate comfort food for family gatherings and chilly evenings.
Ingredients
For the Chicken and Broth
- 1 whole whole chicken (about 4-5 lbs) You can use a mix of chicken thighs and breasts if you prefer.
- 8 cups chicken broth Homemade is best, but store-bought works beautifully too.
- 1 cup diced onions Swap with shallots for a milder flavor.
- 1 cup diced carrots Feel free to add chopped celery for extra crunch.
- 1 cup diced celery Or if you're feeling adventurous, add diced bell peppers for a sweet twist.
- 1 teaspoon garlic powder Fresh minced garlic can elevate the flavor even more.
- Salt and pepper to taste
For the Dumplings
- 2 cups all-purpose flour For a gluten-free version, substitute with a flour blend.
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup cold buttermilk You can substitute with regular milk mixed with lemon juice or vinegar.
- ¼ cup unsalted butter For a rich flavor, use a high-quality butter or olive oil for a lighter option.
Instructions
Preparation
- In a large pot, add the whole chicken and cover it with chicken broth. Bring to a gentle boil over medium heat.
- Once the chicken is nearly cooked (about 30 minutes), add the diced onions, carrots, celery, garlic powder, salt, and pepper. Simmer until the vegetables are tender.
- Carefully take the chicken out and let it cool slightly. While it's cooling, allow the broth to continue simmering.
Dumpling Preparation
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the cold buttermilk until just combined; the dumpling dough should be slightly sticky yet manageable.
- Once the chicken is cool enough to handle, remove the skin and bones, shredding the meat into bite-sized pieces.
- Return the shredded chicken to the pot with the simmering broth and stir gently.
- Drop spoonfuls of the dumpling dough into the broth. They will puff up beautifully and soak up the delicious broth.
- Reduce the heat and cover the pot, allowing the dumplings to cook for about 10-12 minutes or until they are fluffy and cooked through.
- Ladle the chicken and dumplings into bowls, garnishing with fresh parsley for a pop of color and freshness.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions. To reheat, warm on the stove over low heat, adding a splash of broth or water.