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.
Servings: 6 servings
Ingredients
SOUP
- 1 tablespoon olive oil
- 3 celery ribs sliced
- 3 carrots diced
- 1 white onion diced
- 3 cloves minced garlic
- 3 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups chicken broth
- 2 cups milk
- 1 tablespoon cornstarch
- 1/4 cup water
DUMPLINGS
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup shortening cold
- 1 cup buttermilk
Instructions
- Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add in celery, carrots, and onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.
- Add in chicken breasts and season with salt and pepper. Pour in chicken broth and milk. Bring to a boil and boil 20 minutes, or until chicken is cooked through and easily shreds with a fork.
- Meanwhile, make the dumpling dough. Mix flour, baking powder, and salt in a mixing bowl. Cut in the cold shortening using a pastry cutter or food processor. Gradually pour in the buttermilk, stirring until the dough comes together. Turn the dough out on a floured surface and work it just until everything is well combined. Roll the dough out about 1/4-inch thick. Cut into 1 inch strips. Cut each of those strips into pieces that are approximately 2 inches in length.
- Shred chicken directly in soup pot, or remove to a cutting board, shred, and return to soup. In a small bowl, whisk together cornstarch and water. Pour into soup pot, stir in, and return to a simmer.
- Drop strips into the soup and simmer 15-20 minutes. Serve hot.