Chicken and Dumplings

This homemade Chicken and Dumplings recipe, or chicken n’ dumplins’ as it's known in the South, has been added by ‎Doug Sabulsky, one of our American editors. Broth & Chicken

Chicken and Dumplings

Servings:	Serves 12
Calories per serving:	735
Ready in:	2 hours, 30 minutes
Prep. time:	30 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	JuliaBalbilla
First published:	13th July 2013

Best recipe review Nice and filling! 4.6/5 You don't need anything else with this - I couldn't move after a big bowlful of this! Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 quarts Chicken stock
• 4½ pounds Chicken thighs
• 5 stalks of celery, three chopped, two finely diced
• 5 Carrots, three chopped, two finely diced
• 2 Onions, both peeled. One quartered, and one finely diced.
• 2½ teaspoons Black pepper
• Dumplings
• 3 cups Flour
• ¾ teaspoon Baking soda
• 1 teaspoon Salt
• 4½ tablespoons Crisco shorting
• 1¼ cups Buttermilk

Method

1. Broth & Chicken
2. Place Chicken thighs in a large dutch oven. Add Chicken Broth, the quartered Onion , three chopped Celery stocks, three chopped Carrots and 2 teaspoons salt. Bring to a boil. Reduce heat to a simmer, cook covered for one hour.
3. Remove the cooked chicken to cool. Strain the broth and discard the solids, at this point the onion/celery/carrots have given up all of their flavour in the broth. When the chicken is cool, debone and shred the chicken.
4. Add the two finely diced carrots, two finely diced celery stocks and the finely diced onion back to the strained broth. Cook broth at a low simmer for 30 minutes.
5. Dumplings
6. While the broth is simmering, in a bowl, combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened. Knead the dough 4 to 5 times, and stop. Do not over work the dough! You are not making bread. Over worked dough makes tough dumplings. The dough should be loose and sticky.
7. You'll need a rolling pin and something to cut the dumplings with. I like to use a pastry cutter, but a sharp knife works also. I also use a spatula/turner to lift the dumplings off the cutting surface.
8. On a heavily floured work surface, roll the dough out thin, about ⅛″ thick with a floured rolling pin. Dip your cutter in flour and cut the dumplings in to strips about ½″ x 2″. It's okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
9. Use the floured spatula/turner to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
10. To cook the dumplings, bring the broth to a boil. Drop the dumplings in a few at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook the dumplings for about 15-20 minutes. Stir in the black pepper and cooked chicken, and then serve.

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