Description
This Southern Style Chicken and Dumplings recipe features tender chicken breasts simmered in a flavorful broth with homemade fluffy dumplings. Perfect for a comforting meal, this dish combines aromatic onions, garlic, and creamy milk, thickened to a rich stew-like consistency with cornstarch, making it a classic Southern comfort food favorite.
Ingredients
Scale
Soup
- 1 tablespoon olive oil
- 1 medium white onion diced
- 3 cloves minced garlic
- 3 boneless skinless chicken breast
- 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 shortening cold
- 3/4 cup buttermilk
Instructions
- Heat the oil and sauté onions: In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat for about 1 minute. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add 3 cloves minced garlic and cook for an additional 1 minute until fragrant.
- Cook the chicken: Place 3 boneless skinless chicken breasts into the pot and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Pour in 6 cups chicken broth. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 20 minutes, or until the chicken is fully cooked and can be easily shredded.
- Prepare the dumpling dough: While the chicken cooks, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon salt in a medium bowl. Cut in 1/3 cup cold shortening using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually stir in 3/4 cup buttermilk until a dough forms.
- Shape the dumplings: Transfer the dough onto a lightly floured surface and knead briefly just until combined. Roll the dough out to about 1/4 inch thickness. Cut into 1-inch-wide strips, then cut each strip into 2-inch lengths.
- Shred the chicken: Remove the cooked chicken from the pot and shred it using two forks. Set aside.
- Cook dumplings in soup: Stir 2 cups milk into the soup and bring it back to a simmer over medium heat. Gently drop dumpling pieces into the simmering soup. Let them cook for 20 minutes, or until fully cooked and tender.
- Thicken the broth: In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water until smooth. Pour into the soup, stirring constantly. Allow the soup to return to a simmer and cook for an additional 3 minutes, or until thickened.
- Combine chicken and serve: Add shredded chicken back into the pot, stir to combine, and serve hot.
Notes
- Add 3 diced carrots and 3 diced ribs of celery when sautéing onions for added vegetable flavor and nutrition.
- Chicken thighs can be substituted for chicken breasts, but watch the cooking time closely as thighs may take slightly longer to cook.
- The dumplings can be cut into different sizes depending on preference but keep cooking time in mind for larger pieces.
- Use whole or 2% milk as specified for creaminess; skim milk may result in a thinner soup.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 90 mg
