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.
Made From Scratch
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.
Use A Whole Chicken
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!
- Dutch Oven– This Lodge Cast Iron Enamel Dutch Oven is a gorgeous color and cooks roasts, stews and soups to perfection.
- Pastry Blender– OXO Dough Blender is super sturdy and well made.
- Rolling Pin– I love a Marble Rolling Pin
Love using your slow cooker? Try this Easy Crock Pot Chicken and Dumplings Recipe.
More Southern Comfort Food
- Easy Chicken Pot Pie
- Chicken Fried Steak
- Cubed Steak with Onion Gravy
- Chicken in Jack Daniels Cream Sauce
- Sausage Gravy Shrimp and Grits
- 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
- Place chicken, celery, carrots, onion and 2 teaspoons of salt in a Dutch oven. Add water and bay leaf.
- Bring to a boil, reduce heat to medium-low, cover and simmer for 1 hour.
- Remove chicken from pot. Let cool 15 minutes and then remove chicken from bone, discarding the skin and shredding the chicken.
- Add pepper to pot and bring broth to a boil.
- Meanwhile combine flour, baking soda, and 1/2 teaspoon salt in a large bowl.
- Use a pastry blender or your fingers to cut shortening into flour until it resmembles coarse meal.
- Add buttermilk and stir until dry ingredients are moistened.
- Turn dough out onto a floured surface and kead 4 to 5 times. Roll out to a 1/2-inch thickness.
- 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.
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Recipe adapted from Southern Living
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