Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings made from scratch is pure southern comfort food and it is not at all difficult to make. Tender dumplings, lots of shredded chicken, and a super flavorful broth make this an unbelievably delicious meal.

Old-Fashioned Chicken and Dumplings

 

Food always tastes better from scratch and Old-Fashioned Chicken and Dumplings is no exception. It takes a little time to make, but it is not at all difficult. It will taste just like your grandmother made. This is food that is good for the soul.

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Old-Fashioned Chicken and Dumplings from scratch

 

This Old-Fashioned Chicken and Dumplings recipe starts with a whole chicken simmered with carrots, onion, and celery, plus a bay leaf. The chicken is removed from the pot once cooked and the meat is shredded.

Homemade dumplings are super easy to make from flour, baking soda, vegetable shortening, and buttermilk. Roll the dough out to 1/2-inch thickness and pinch off pieces that are about 1 1/2 inches across. Drop the dough pieces into the simmering broth and watch them puff up into tender, doughy dumplings that are so soft and good. They are the best part for sure!

Old-Fashioned Chicken and Dumplings recipe

 

Old-Fashioned Chicken and Dumplings from scratch

5 from 1 vote
Old-Fashioned Chicken and Dumplings
Old-Fashioned Chicken and Dumplings
Prep Time
30 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
 

Old-Fashioned Chicken and Dumplings made from scratch is pure southern comfort food and it is not at all difficult to make. Tender dumplings, lots of shredded chicken, and a super flavorful broth make this an unbelievably delicious meal.

Course: Main Dish
Cuisine: Southern
Servings: 6
Author: Christin Mahrlig
Ingredients
  • 1 (3-pound) whole chicken
  • 2 celery stalks, chopped
  • 2 medium carrots, peeled and chopped
  • 1/2 medium onion, chopped
  • 2 quarts water
  • 1 bay leaf
  • 2 1/2 teaspoons salt, divided
  • 3/4 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3 tablespoons vegetable shortening
  • 3/4 cup buttermilk
Instructions
  1. Place chicken, celery, carrots, onion and 2 teaspoons of salt in a Dutch oven. Add water and bay leaf.

  2. Bring to a boil, reduce heat to medium-low, cover and simmer for 1 hour.

  3. Remove chicken from pot. Let cool 15 minutes and then remove chicken from bone, discarding the skin and shredding the chicken.

  4. Add pepper to pot and bring broth to a boil.

  5. Meanwhile combine flour, baking soda, and 1/2 teaspoon salt in a large bowl.

  6. Use a pastry blender or your fingers to cut shortening into flour until it resmembles coarse meal.

  7. Add buttermilk and stir until dry ingredients are moistened.

  8. Turn dough out onto a floured surface and kead 4 to 5 times. Roll out to a 1/2-inch thickness.

  9. Pinch off dough in 1 1/2-inch pieces and add to boiling broth. Reduce heat to medium-low and simmer 8 to 10 minutes. Stir in chicken.

Recipe adapted from Southern Living

 

More Southern Comfort Food

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Chicken Fried Steak with White Gravy

Chicken Fried Steak

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9 thoughts on “Old-Fashioned Chicken and Dumplings

  1. Well, my granny never had access to celery or bay leaves. The carrots and onions have no place in this dish either! My aunt would have complained about these ingredients as well. If you have chicken and dumplings, that is all you should have!

  2. do you cover the pan with a lid? When I have made dumpling they melt into the broth, I want to try your recipe but don’t know what I do to cause it. Need help

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