Homemade chicken and dumplings from scratch! Southern cooking all the way! This recipe takes some time, but it is absolutely delicious!

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Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
additional:
15 mins
total:
2 hrs 5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large stockpot over medium-high heat. Add carrots, celery, onion, and parsley. Add salt and pepper and cook vegetables until they sweat, about 5 minutes. Drop the chicken right into the stockpot and add water to cover by 3 to 4 inches. Bring to a boil and cook until no longer pink in the center and juices run clear, about 1 hour.

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  • Meanwhile, place flour in a large bowl; cut in shortening. Add buttermilk slowly until flour comes together in a a large ball. Knead dough slightly; do not overdo it or dumplings will not be fluffy. Roll dough out and cut into dumpling strips.

  • Pull cooked chicken out of pot and let cool until safe to handle, about 15 minutes. Reserve stock.

  • Shred chicken meat. Pull all veggie chunks out of stock. Add shredded chicken back to the pot with stock and bring to a boil.

  • Add dumplings slowly, 1 at a time, stirring constantly to keep from sticking. Cook until stock is thickened and dumplings are no longer cream-colored, but almost brownish-grey, 5 to 10 minutes.

Cook's Note:

Use any size chicken you prefer.

Nutrition Facts

357 calories; protein 26.2g; carbohydrates 25.7g; fat 16.1g; cholesterol 63.3mg; sodium 713.4mg. Full Nutrition
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