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Homestyle Chicken and Dumplings

Experience the comfort of a classic Southern dish with our easy-to-follow Homestyle Chicken and Dumplings recipe. Made with tender chicken and fluffy dumplings, this cozy meal will become a family favorite.
2
2 hr 10 min
TOTAL TIME
760
CALORIES
$2.94
PER SERVING
Homestyle Chicken and Dumplings
Ingredients
8 INGREDIENTS
8 SERVINGS
Whole Chicken
4 lbs whole chicken
Cold Water
1/2 cup cold water
Cold Butter
1/2 cup cold butter
Salt
1 1/2 tsp salt
Buttermilk
1/2 cup buttermilk
Self-rising Flour
2 cups self-rising flour
Vegetable Shortening
1 tbsp vegetable shortening
Milk
2 cups milk
Directions
12 STEPS
10 min
PREP TIME
2 hr
COOK TIME
2 hr 10 min
TOTAL TIME
1
Place the whole chicken in a Dutch oven and cover it with water, plus about 3 inches.
2
Bring the chicken to a boil over low heat and cook until the chicken is very tender, approximately 2 hours.
3
Remove the chicken from the broth and pull into strips, discarding the skin and bones. Return the meat to the broth.
4
Add salt to the broth and increase the heat to medium, bringing the broth to a boil.
5
In a medium bowl, mix together self-rising flour, vegetable shortening, buttermilk, and cold water to form the dumpling dough.
6
Roll out the dough on a lightly floured surface to about ¼ inch thickness.
7
Cut dough into 1-inch strips and pinch off 1½-inch pieces.
8
Drop the dough pieces into the boiling broth, stirring after every few additions to ensure they are submerged and cook evenly.
9
Add cold butter and milk to the Dutch oven, stirring to combine and frequently while cooking.
10
Allow to gently boil for 3-5 more minutes, or until the dumplings are completely cooked.
11
To test for doneness, remove a dumpling, cut it in half, and ensure it is cooked through.
12
Remove from heat and serve immediately.
Health Info
Macros
26g
CARBS
50g
FAT
47g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How long to cook chicken and dumplings?
How to tell if chicken and dumplings are done?
What are the ingredients for chicken and dumplings?
What is the difference between biscuit dough and noodle dough for dumplings?
How to make gravy from the remaining stock?