Howdy folks! Thanks for stopping by the website. If you’ve landed here, you are looking for a recipe for some old fashioned chicken ‘n dumplings. You’ve come to the right place, my friend.
Chicken ‘n Dumplings is one of the most nostalgic comfort foods for me. I can’t tell you how many times growing up I’d sneak into the kitchen and try to grab a dumpling from the pot before my Mama caught me. This recipe uses a lot of cream and butter like they had to in hard times to keep everyone fed and healthy so bring your appetite with you.
Start with the Chicken
I like to use a mix of chicken breasts and thighs because the different areas of the chicken produce different flavors. The skin and bones will also help flavor the broth that the chicken is boiled in, making the end product more flavorful.
Boil the chicken breasts and thighs with the bones still in them. You can add the skins you removed from the thighs to the pot for more flavor, as well. Boil until the chicken is tender – this should take about 15-20 minutes.
Cool and shred the chicken, removing the bones and skin.
The Dumplin’ Dough
Tip: Check the expiration date on the baking powder. It will not work as well if it is old.
Dumplings have been used to fill out thin soups for centuries. Mix together the dry ingredients and cut in some cold butter. After the butter has been cut into the flour, make a well in the center. Crack your egg in there and whisk it right in the middle of the flour. Add your buttermilk and mix well.
Tip: Use a cheese grater to cut the butter just right.
Knead the dough 15 or 20 times until the dough is soft. You will want to see little chunks of butter in it. Pinch off 1 inch pieces until there is none left. Your dumplings are ready to go!
Chicken N’ Dumplings
In a stock pot, add the heavy cream and chicken broth to the pan. Keep the heat medium and stir constantly to avoid burning the cream. Add the vegetables and shredded chicken to the broth.
Tip: Do not use cast iron to boil milk or cream based recipes, as iron gets very hot and the cream will burn.
Add the dumplings a few at a time. Don’t dump them in all at once or they will stick together. Add four or five at a time, stir, and keep adding until they are all swimming together in there. Simmer, stirring constantly, for 7 minutes or so. Add the cold water to the corn starch and stir into the broth at the very end. This will thicken the soup up just a little and add the perfect creamy texture.
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Old Fashioned Chicken and Dumplings
- 2 8 ounce boneless skinless chicken breasts
- 4 chicken thighs
- ½ stick butter softened
- 6 cups heavy cream
- 1 teaspoon black pepper
- 4 teaspoons Kent Rollins’ Original Seasoning or salt and garlic powder
- 2 to 3 carrots thinly sliced
- ½ cup celery chopped
- 3 cups all purpose flour
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¾ cup chilled butter
- 1 large egg lightly beaten
- 1 ¼ cups buttermilk
- 1 teaspoon white vinegar
- ⅓ cup corn starch
- 1 cup cold water
- In a large stock pot, add enough water to generously cover the chicken pieces. Add the salt. Bring to a boil and cook until chicken is tender, about 15 to 20 minutes.
- Remove from the pot and let the chicken cool and then cut or shred into bite size pieces.
- Reserve the broth for later.
- Return the shredded chicken to the pot along with 6 cups of the chicken stock. Add the butter, cream and black pepper to the broth and stir. Add the carrots and celery. Cook over medium heat, stirring occasionally, for about 10 minutes or until the carrots are tender.
- Stir in the chicken. Cover and cook over for about 30 minutes, stirring occasionally.
- Meanwhile, in a mixing bowl, add the flour, sugar, salt and baking powder. Mix well.
- With a pastry cutter or fork, cut the butter into the flour mixture until the butter chunks break down slightly. There should be chunks of butter left in it.
- In a small bowl combine the egg, buttermilk and vinegar. Stir into the flour mixture just until combined. The dough will be a little sticky. You should be able to see the butter pieces in the dough.
- Turn the dough out onto a generously floured surface. Flour your hands and knead the dough 10 to 15 times. If the dough is still tacky, knead in a little more flour to form a soft dough. Then pinch off small bite size pieces of the dough and drop into the broth.
- Let the dumplings cook for 6 to 8 minutes over medium heat, stirring occasionally. Dissolve the cornstarch into the cold water and mix well, then add to the soup and stir well until it thickens.
- Let the dumplings cook for about 5 minutes, stirring occasionally.