Description
This Southern Style Chicken and Dumplings recipe features tender shredded chicken simmered in a flavorful broth with soft, homemade dumplings. A comforting classic dish perfect for cozy dinners, made from simple ingredients like chicken breast, vegetables, and pantry staples.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium 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 (whole or 2%)
- 1 tablespoon cornstarch
- 1/4 cup water
Dumplings
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup cold shortening
- 3/4 cup buttermilk
Instructions
- Heat oil and sauté aromatics: In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat for about 1 minute. Add diced onion and cook for 5 minutes until softened and translucent. Add minced garlic and cook for 1 more minute until fragrant.
- Cook chicken in broth: Place chicken breasts into the pot and season with salt and black pepper. Pour in 6 cups chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes until chicken is cooked through and can be shredded.
- Prepare dumpling dough: In a medium bowl, whisk flour, baking powder, and salt. Cut in cold shortening until mixture resembles coarse crumbs. Gradually stir in buttermilk until a dough forms.
- Shape the dumplings: Transfer dough to a floured surface and knead briefly until combined. Roll out to 1/4 inch thickness. Cut into 1-inch wide strips, then cut strips into 2-inch pieces.
- Shred chicken: Remove chicken from pot and shred with two forks. Set aside.
- Add milk and cook dumplings: Stir milk into the soup and bring to a simmer over medium heat. Gently drop dumpling pieces into simmering soup. Cook for 20 minutes until dumplings are tender.
- Thicken broth: Whisk cornstarch and water together until smooth. Pour into soup, stirring constantly. Simmer for 3 minutes until broth thickens.
- Finish and serve: Return shredded chicken to pot, stir to combine, and serve hot.
Notes
- For extra vegetables, add 3 diced carrots and 3 diced celery ribs with the onions during the sauté step.
- You can substitute chicken thighs for breasts; they may require a few additional minutes to cook.
- Use whole milk or 2% milk as preferred for creaminess.
- To make dumplings lighter, ensure not to overmix or overknead the dough.
- Shortening can be substituted with cold butter if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
