Chicken and Dumplings
This is a traditional southern Chicken and Dumplings recipe that does not include things like peas and carrots. This more closely aligns with how the dish was originally prepared. The focus here is on the soup base and the dumplings themselves.
120 minutes480 kcal cal / servingServes 6 servings
Scale
Ingredients
- 1.5 - 2lbs of chicken (breasts or thighs)
- 1 onion
- 2 cloves minced garlic
- 1 tsp worcerstershire sauce
- 2 1/3 cup flour
- 2 boxes of chicken broth
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp garlic powder
- 2 tsp sugar
- 3/4 cup sour cream
- 1/4 cup milk
- 4 tbsp melted butter
Steps
- Season the chicken with salt and pepper and sear it in the pot that you're going to be cooking in. Just sear it for 2-3 minutes per side and don't worry about cooking it through. This is to get the flavor only.
- Remove the chicken, let it cool, and dice it.
- Add butter to the pot and scrape up the stuck parts of the chicken for flavor.
- Add the onion and cook for 5 minutes.
- Add 1/3 cup flour and stir it up to create a roux. Cook the roux for 2-3 minutes until it starts to change color.
- Slowly begin to add the broth, stirring constantly. Do not add the broth too quickly or you will break the roux.
- Add the diced chicken back into the pot so that it can continue cooking. If needed, add 2 cups of water to the pot to extend the soup.
- For the dough, combine 2 cups of flour, baking powder, 4 tbsp butter, baking soda, salt, garlic powder, and sugar in a bowl. Use your hand to mix it together until it forms a dough.
- Flour the counter and roll out the dough to be pretty thin. Use a knife to slice it into rectangles that are about 1" x 4".
- Bring the soup up to a very low boil or simmer.
- Drop each dumpling into the pot. Once the pot starts getting full, take a spoon and push dumplings aside as you drop others in so that they enter the soup rather than lay on top.
- Put a lid on and cook for about 15 minutes. Use a toothpick to ensure that the dumplings are cooked through.
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