This classic Southern-style Chicken and Dumplings features a rich, savory broth and “rolled” dumplings, which are dense, noodle-like, and perfect for soaking up the flavors of the pot.
Ingredients
For the Chicken and Broth
1 whole chicken (approx. 3-4 lbs), cut into pieces
2 stalks celery, chopped
1 large onion, chopped
2 carrots, sliced
2 tsp salt (plus more to taste)
1 tsp black pepper
1 tsp dried thyme
8 cups water (or chicken stock for extra richness)
For the Dumplings
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 tbsp shortening or cold butter
3/4 cup buttermilk (or whole milk)
Instructions
- Cook the Chicken
In a large Dutch oven or stockpot, combine the chicken, celery, onion, carrots, salt, pepper, and thyme.
Add the water/stock and bring to a boil.
Reduce heat to low, cover, and simmer for about 45–60 minutes, or until the chicken is tender and falling off the bone.
Remove the chicken from the pot. Once cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set the meat aside.
- Prepare the Dumplings
In a medium bowl, whisk together the flour, baking soda, and salt.
Cut in the shortening or butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the buttermilk until a dough forms.
Heavily flour a clean surface. Roll the dough out until it is very thin (about 1/8 inch).
Cut the dough into 1×2 inch strips or squares using a knife or pizza cutter.
- Assemble and Simmer
Bring the broth back to a gentle boil.
Drop the dough strips into the boiling broth one at a time (this prevents them from sticking together).
Once all dumplings are in, reduce the heat to low. Cover and simmer for 15–20 minutes. Do not stir too vigorously, or the dumplings may break.
Return the shredded chicken to the pot and stir gently to combine.
Cook for another 5 minutes until everything is heated through and the broth has thickened from the flour on the dumplings.