Old-Fashioned Chicken and Dumplings
This Old-Fashioned Chicken and Dumplings recipe is a comforting classic with tender chicken, hearty vegetables, and fluffy dumplings in a rich broth.
Servings: 6 servings
Ingredients
- 1 whole chicken 3-pound
- 2 stalks celery chopped
- 2 medium carrots peeled and chopped
- 0.5 medium onion chopped
- 2 quarts water
- 1 bay leaf
- 2.5 teaspoons salt divided
- 0.75 teaspoon black pepper
- 2 cups all-purpose flour
- 0.5 teaspoon baking soda
- 3 tablespoons vegetable shortening
- 0.75 cup buttermilk
Instructions
- Place the whole chicken in a large stockpot and add the chopped celery, carrots, onion, bay leaf, and 2 quarts of water. Add 2 teaspoons of salt and the black pepper. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that forms on the surface during the first 10 minutes to keep the broth clear. Simmer gently for about 1 hour, or until the chicken is cooked through and tender.
- While the chicken cooks, combine the flour, baking soda, and remaining 1/2 teaspoon salt in a mixing bowl. Add the vegetable shortening and cut it into the flour mixture until it resembles coarse crumbs. Pour in the buttermilk and stir just until the dough comes together. Avoid overmixing to keep the dumplings light.
- Using a slotted spoon or tongs, carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine mesh sieve to remove the vegetables and bay leaf, returning the clear broth to the pot. Adjust seasoning to taste.
- Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces and set aside.
- Bring the broth back to a gentle simmer over medium-low heat. Drop spoonfuls of the dumpling dough into the simmering broth, making small dumplings about the size of a walnut. Cover the pot and cook for 15-20 minutes without lifting the lid, allowing the dumplings to steam and puff up.
- Once the dumplings are cooked through and fluffy, stir the shredded chicken back into the pot. Heat everything through for a few minutes. Serve hot, preferably with a side of crusty bread or steamed greens.
Equipment
- Large Stockpot
- Mixing Bowl
- Measuring Cups and Spoons
- Slotted spoon or tongs
- Wooden Spoon
- Knife and cutting board
Notes
- Skim foam from the broth during the first 10 minutes to keep it clear and flavorful.
- Avoid overmixing the dumpling dough to ensure light and tender dumplings.
- Cook dumplings at a gentle simmer to prevent them from falling apart.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months; reheat gently adding broth if needed.
- For a richer flavor, substitute vegetable shortening with butter in the dumplings.