Old Fashioned Chicken and Dumplings
A classic Southern comfort meal featuring tender chicken and fluffy buttermilk dumplings in a rich, savory broth. Made from scratch for the best flavor.
Equipment
- Dutch Oven
- Mixing bowl
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp cold butter or shortening
- 3/4 cup buttermilk
- 8 cups water or chicken broth
Instructions
- Place chicken, celery, carrots, and onion in a large pot. Cover with water/broth and simmer for 1 hour until chicken is tender.
- Remove chicken, discard skin/bones, and shred meat. Strain the broth and return liquid to pot. Bring to a simmer.
- Mix flour, baking soda, and salt. Cut in cold butter until crumbly. Stir in buttermilk to form a dough.
- Drop spoonfuls of dough into simmering broth. Cover pot and cook for 15 minutes without lifting the lid.
- Stir in shredded chicken gently and serve warm.
Notes
Do not lift the lid while dumplings are steaming to ensure they cook through.