Southern Style Chicken and Dumplings | Jennifer Cooks
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Southern Style Chicken and Dumplings

Servings: 10 to 12 servings
Calories: 363kcal
Author: Jennifer Locklin

Ingredients

  • Homemade Chicken Broth:
  • 6 split chicken breasts
  • 4 quarts water
  • 1 onion quartered
  • 2 carrots cut into large chunks
  • 1 head garlic cut in half
  • 2 stalks celery cut into large chunks
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg

  • For the Dumplings:
  • 2 cups flour
  • 2 tablespoons cold butter cubed
  • 1/2 tsp. baking powder
  • 1 cup reserved chicken broth cooled
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

  • For the Finished Soup:
  • 10 to 12 cups chicken broth reserve 1 cup for dumplings
  • 1 cup onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 clove garlic minced
  • 1/2 teaspoons kosher salt to taste
  • 1/2 teaspoon black pepper to taste
  • ¼ teaspoon ground nutmeg
  • 4 to 6 cups cooked chicken coarsely chopped
  • 2 cups half and half

Instructions

  • For the Broth: Place chicken in a large soup pot and cover with water.
  • Add onion, carrots, celery, garlic, salt, pepper, and nutmeg.
  • Cook over medium heat for about 45 minutes or until chicken is very tender.
  • Remove chicken to a platter and set aside to cool.
  • Meanwhile, bring chicken broth to a boil, then lower heat and reduce the broth to about 10 cups.
  • When chicken is cool enough to handle, chop into bite sized pieces; set aside.
  • For the dumplings: In a medium bowl, combine the flour, baking powder, salt and pepper; whisk to combine.
  • Cut the butter into the flour mixture with a fork or pastry blender and mix until crumbly.
  • Stir in cooled chicken broth and continue to blend until the dough forms a ball.
  • On a heavily floured work surface, roll out dough to about ¼ inch thickness.
  • Using a pizza cutter or sharp knife, cut the dumplings into 1 ½ to 2 inch squares.
  • Place dumplings on a floured plate and generously dust the tops of the dumplings with flour while piling them onto the plate to prevent sticking.
  • Finish the soup: Bring the finished broth to a rolling boil.
  • Drop the dumplings in one at a time, letting them sink into the broth.
  • Reduce heat to medium-high and cover with a tight fitting lid and cook the dumplings at a medium boil for about 20 minutes. (The soup should have thickened slightly into a thin “gravy” with the additional flour on the dumplings.)
  • After dumplings have cooked, stir in the half and half; heat to a low boil and continue to cook for an additional 5 minutes. (If soup is too thin, make a slurry by whisking together 4 tablespoons flour with 4 tablespoons water until smooth – stir in slurry a little at a time until the soup thickens to the desired consistency. Cook for 1 to 2 minutes after adding.)
  • Stir in the cooked chicken and season with salt and pepper to taste.
  • Serve immediately.