Old-Fashioned Chicken & Dumplings - Southern Diner Style
Yield: 6
SMF Kitchen
@smfchicken
00:10
Prep
00:50
Cook
01:00
Total Time
Ingredients & Directions
Directions
Chicken & Dumplings
6 cups
chicken broth or stock
2
celery stalks, diced
1/2 medium
onion, chopped
1 lb
2 cups
all-purpose flour, plus extra for dusting
1/2 teaspoon
baking powder
1 teaspoon
salt
1 cup
buttermilk
salt & pepper, to taste
- In a stockpot or large pan, combine chicken broth, celery, onion and chicken breasts.
- Bring to a boil, then reduce heat and simmer until the chicken is cooked through with an internal temperature of at least 165°F (approx 10-15 min).
- Remove chicken from poaching liquid and allow to cool for a few minutes.
- When chicken is cool enough to handle, shred and set aside.
- Strain celery and onion pieces from the chicken stock and discard.
- Return chicken stock to the large pot.
- In a large bowl, mix flour, baking powder, salt and buttermilk together to form a dough.
- Roll dough out on a floured surface to about 1/2 inch thick and cut into 1/2 inch squares.
- Bring the stock/broth to a gentle boil and drop in dumpling pieces.
- Cook for 20-30 minutes until dumplings are tender.
- Return shredded chicken to the pot, season with salt and pepper, and heat through.
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Old-Fashioned Chicken & Dumplings - Southern Diner Style
SMF Kitchen
@smfchicken
Yield: 6
00:10
Prep
00:50
Cook
01:00 Total Time
Ingredients
Directions
Chicken & Dumplings
6 cups
chicken broth or stock
2
celery stalks, diced
1/2 medium
onion, chopped
1 lb
2 cups
all-purpose flour, plus extra for dusting
1/2 teaspoon
baking powder
1 teaspoon
salt
1 cup
buttermilk
salt & pepper, to taste
- In a stockpot or large pan, combine chicken broth, celery, onion and chicken breasts.
- Bring to a boil, then reduce heat and simmer until the chicken is cooked through with an internal temperature of at least 165°F (approx 10-15 min).
- Remove chicken from poaching liquid and allow to cool for a few minutes.
- When chicken is cool enough to handle, shred and set aside.
- Strain celery and onion pieces from the chicken stock and discard.
- Return chicken stock to the large pot.
- In a large bowl, mix flour, baking powder, salt and buttermilk together to form a dough.
- Roll dough out on a floured surface to about 1/2 inch thick and cut into 1/2 inch squares.
- Bring the stock/broth to a gentle boil and drop in dumpling pieces.
- Cook for 20-30 minutes until dumplings are tender.
- Return shredded chicken to the pot, season with salt and pepper, and heat through.
