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Old Fashioned Chicken and Dumplings

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A classic Southern comfort food featuring tender chicken and pillowy dumplings in a creamy, velvety gravy.

Ingredients

Scale
  • 1 (3 pound) whole chicken, cut into pieces
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 3/4 cup buttermilk
  • 2 quarts water
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • Salt and pepper to taste

Instructions

  1. Place chicken, celery, onion, salt, pepper, poultry seasoning, basil, and thyme in a large pot. Add water and bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours.
  2. Remove chicken from pot, cool, and shred. Strain broth and return to pot.
  3. In a bowl, mix 2 cups flour, baking soda, and 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk to form a soft dough.
  4. Roll dough out on a floured surface to 1/8-inch thickness. Cut into strips and drop into boiling broth. Cover and cook for 10 minutes.
  5. In a saucepan, melt butter. Stir in 1/2 cup flour until smooth. Gradually add milk, stirring constantly until thickened. Season with salt and pepper.
  6. Add shredded chicken and gravy to the dumplings. Simmer for 5 minutes and serve hot.

Notes

For extra flavor, use homemade chicken stock. Dumplings will expand as they cook, so don’t overcrowd the pot. Leftovers reheat well, but add a splash of broth when reheating to keep the dish moist.

Nutrition

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