Southern Chicken And Dumplings (The Best!)
Bring ultimate comfort to the table in less than an hour with this easy, one-pot recipe for a Southern staple!
Ingredients
- 2 cups all-purpose flour plus more for rolling out dough
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt or 3/4 teaspoon table salt
- 2 tablespoons salted butter cold, cubed
- 1 cup whole milk or 2%
- 6 to 8 cups chicken broth
- 1/2 teaspoon ground black pepper or to taste
- 3 cups chicken cooked and shredded
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cubed butter to the flour mixture. Cut it in with a fork, pastry cutter, or food processor until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Pour in the milk gradually, stirring with a fork until the dough comes together. Use your hands to form the dough into a ball, dusting with extra flour if it feels sticky.
- Lightly flour a large sheet of parchment paper or a clean surface. Roll the dough into a thin sheet, about 1/4-inch thick (thinner dumplings cook more evenly). Dust the top with flour, then cut the dough into small square or rectangular pieces, about 2 inches wide. The shapes do not need to be exact.
- In a large Dutch oven, bring the chicken broth to a gentle boil over medium-high heat. Stir in the black pepper and adjust seasoning with additional salt to taste.
- Working in batches, drop the dumplings into the boiling broth one at a time, stirring gently so they don’t stick together. The dumplings will puff slightly and rise to the top after a couple of minutes.
- Add the cooked chicken to the pot, reduce the heat to medium-low, and let the mixture simmer for 15 to 20 minutes, stirring occasionally. The broth will thicken slightly as the flour from the dumplings cooks out.
- Taste and adjust seasoning as needed. Serve hot.
Nutrition
Calories: 465kcalCarbohydrates: 52gProtein: 35gFat: 12gSaturated Fat: 6gSodium: 2142mgFiber: 2g
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