Southern Chicken and Dumplings are made with flour and butter, chicken, and broth, and that's it! This is a classic, simple dish and it's the ultimate comfort food!
Author: Lucy Brewer
1whole chicken or 4 cups chopped, cooked chicken
Water or 3 quarts chicken broth
2 ½cupsself-rising flour, divided
1 ½sticks unsalted butter
Additional flour for sprinkling
Add a whole chicken to a large stockpot and cover with water. Bring to a boil, reduce heat and simmer about 45 minutes until chicken is done and tender.
While chicken is cooking, make dumplings. Place 2 cups flour in a bowl and cut in 1 stick butter until well-mixed. Stir in ice water. Add ½ cup flour and mix until dough is not sticky.
Knead on a floured surface until dough is smooth, then roll out to about ⅛" thick. Sprinkle more flour over dough. Cut into 2-inch strips. Add extra flour as needed to prevent sticking.
Remove chicken from pot, allow to cool a little, then pull it apart from the bones and shred or chop. Set aside.
Dredge dumplings in flour and drop dumplings one by one into simmering broth. Cook until plump and tender, about 20 minutes. Stir gently to keep dumplings from sticking.
Add chicken back to pot along with ½ stick butter and cook 20 minutes until heated and broth is thickened.
Alternatives and Tips
Use a rotisserie chicken and store-bought broth.
Use canned biscuits: on floured surface, roll out each biscuit until thin, dredge through flour and cut into strips. Follow directions above.
To freeze chicken and dumplings, allow to rest until cool, then spoon into a freezer-safe container. Freeze up to 4 months.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.