Bring ultimate comfort to the table in less than an hour with this easy, one-pot recipe for a Southern staple!
There’s little more comforting than a steaming bowl of chicken soup. But this recipe for Southern chicken and dumplings knocks soup off its pedestal! Featuring a thicker, richer broth that’s dotted with fluffy homemade dumplings and tender chicken shreds, this dish warms your heart while it fills your belly.
My mom made dumplings from scratch when I was a kid—dropping spoonfuls of floury dough into a big pot of boiling water. But they were for chicken paprikash, not soup or stew. I loved their soft yet firm texture and the way they absorbed the liquid and seasonings from the main dish.
The dumplings in this recipe remind me of hers, even though they’re rolled and cut instead of spooned into the broth. They deliver that delightfully substantial bite while helping thicken the stew, even as they soak up its deeply savory flavors.
Plus, this dish is ready to serve in less than an hour, making it perfect for weeknights and weekends alike. Tap it anytime your family craves a little extra comfort at the dinner table!
The art of dumpling perfection
Getting dumplings just right is as much art as science. It all starts with careful attention to the dough and the cooking process. Mix the dumpling dough just until it comes together. Overworking creates tough dumplings that won’t deliver the tender results everyone loves. Roll the dough thin if you prefer classic “slick” dumplings—or use a spoon to drop rustic, fluffy dumplings into the bubbling broth for a biscuit-like texture.
Once you introduce dumplings to the pot, keep the broth at a steady, gentle simmer. High heat can make dumplings break apart or turn gluey, while lower heat helps them puff up and absorb the rich flavors of the broth. Stir the pot occasionally to prevent sticking, but avoid vigorous mixing to preserve each dumpling’s shape. For an extra thick and creamy result, whisk a spoonful of cornstarch into cold water and stir it into the simmering broth before adding the dumplings. Homemade dumplings soak up a lot of flavor from the broth as they cook, so seasoning generously is key. Even better, use this tutorial for How To Cook Frozen Chicken In An Instant Pot to make your own chicken broth from scratch in less than an hour!
How do I store leftovers?
Let your chicken and dumplings cool completely before storing, but don’t leave the dish at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave, stirring frequently, until piping hot throughout.
Similar recipes to try
Hungry for more dishes based on Southern culinary traditions? These Southern Salmon Patties are a gluten-free twist on crab cakes. This Instant Pot recipe for Southern Pinto Beans With Ham brings simple comfort to the table. Make your traditional holiday fare a little more inclusive with this recipe for Southern Keto Cornbread Dressing. Add a touch of Southern hospitality to your appetizer spread with Keto Southern Deviled Egg Salad.
Southern Chicken And Dumplings (The Best!)
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
The post Southern Chicken And Dumplings (The Best!) appeared first on Pepper Porch.
0 Mga Komento