Chicken and Dumplings

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Every Southern cook has her own personal recipe for chicken and dumplings. Some prefer rolled dumplings, many pinch off pieces of dough, and some use a quick and easy biscuit mix dough.

Difficulty: Medium

Hands-on: 30 minutesTotal: 1 hour 55 minutes

Serves: 8


  • 5 lbs. chicken pieces
  • 4 cups water
  • 4 cups chicken broth
  • 1 tsp. salt, divided
  • ¼ tsp. ground black pepper
  • ½ tsp. dried thyme
  • 2 medium carrots, peeled and chopped
  • 2 medium ribs celery, chopped
  • 1 medium yellow onion, peeled and chopped
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • 3 Tbsp. vegetable shortening
  • ¾ cup buttermilk
  • 1 cup whole milk
  • 4 Tbsp. butter
  • 3 Tbsp. chopped parsley


  • Wash chicken and pat dry. Place chicken in a large stockpot; add water and chicken broth. Add ½ teaspoon salt, pepper, thyme, carrots, celery, and onion. Bring to a boil. Reduce heat to medium-low and simmer for about 1 hour and 15 minutes or until chicken is very tender.
  • Remove chicken to a large bowl and set aside to cool. Strain broth into another bowl, then pour back into the stockpot, discarding solids. Bring broth to a boil over medium heat.
  • While broth is heating, combine flour, baking soda, and remaining ½ teaspoon salt in a medium bowl. With a pastry blender or 2 knives, cut shortening into dry ingredients until mixture resembles a coarse meal. Stir in buttermilk just until dough clumps together. Turn out onto a floured surface and knead about 5 times. Roll dough out to about ⅛" thickness. Use a sharp knife or a pizza cutter to cut dough into 3" × 1" strips or squares.
  • Stir milk and butter into boiling broth. Drop dumplings a few at a time into broth mixture. Reduce heat to medium-low and continue to simmer for about 10 minutes, stirring occasionally.
  • Meanwhile, remove cooled chicken meat from bones and cut into pieces. Add chicken pieces to simmering broth and heat through. Garnish with parsley before serving.