Name: Chicken and Dumplings
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4-6
Ingredients: 6 boneless chicken thighs; 2 teaspoons salt; 6 cups chicken broth; ½ stick butter, softened; 1 quart heavy cream; 3 teaspoons garlic powder; 2 to 2 ½ cups all-purpose flour; 3 teaspoons baking powder; ½ tablespoon black pepper; 4 tablespoons bacon grease (or other cooking grease); ¾ cup buttermilk; 2 tablespoons cornstarch; 1 cup cold water

Chicken and Dumplings

Rated 5.0 stars by 3 users

Author:

Cowboy Kent Rollins

Servings

4-6

Prep Time

5 minutes

Cook Time

45 minutes

Traditional Farmer’s Almanac chicken and dumplings made with tender chicken thighs, creamy broth, and soft buttermilk dumplings cooked in a Dutch oven over open fire.

Cook Mode

Ingredients

Chicken and Broth

6 boneless chicken thighs
2 teaspoons salt
6 cups chicken broth
½ stick butter, softened
1 quart heavy cream
3 teaspoons garlic powder

Dumplings

2 to 2 ½  cups all-purpose flour
3 teaspoons baking powder
½ tablespoon black pepper
4 tablespoons bacon grease (or other cooking grease)
¾ cup buttermilk
2 tablespoons cornstarch
1 cup cold water

Directions

Place chicken thighs in a large pot and add enough water to generously cover. Add salt and bring to a boil. Reduce heat and simmer until chicken is tender, about 25 minutes.
Remove the chicken from the pot and allow it to cool slightly. Cut into bite-sized pieces and set aside.
In a large saucepan or Dutch oven over medium heat, add the chicken broth, butter, heavy cream and garlic powder. Stir until butter is melted and the mixture is heated through. Add the cooked chicken and simmer for about 10 minutes, stirring occasionally.
In a bowl, whisk together flour, baking powder, and black pepper. Add bacon grease and buttermilk, stirring until a soft dough forms (similar to pie dough). Knead gently 4–5 times.
Pinch off dough into small balls (any size you prefer) and drop them directly into the simmering broth. Cook for about 5 minutes, stirring gently to prevent sticking.
In a small bowl, whisk together the cornstarch and cold water until smooth. Stir into the soup and cook for 3–5 minutes, until slightly thickened.
Taste and adjust seasonings, if needed. Serve warm.