Experience the quintessential southern comfort meal right in your own kitchen with this authentic, flat-style dumpling recipe. By combining a savory, herb-infused chicken base with tender, hand-rolled dough strips, you create a hearty dish that mimics the nostalgic quality of old-fashioned cooking. This straightforward method ensures consistent, delicious results that turn pantry staples into a nourishing dinner for the entire family.
List of ingredients
- 10 cups chicken stock or broth
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 Tablespoons unsalted butter, melted
- 3/4 cup buttermilk
- 1/4 cup buttermilk
- 2 Tablespoons cornstarch
step-by-step instructions
- Step: Combine the chicken stock with the lemon pepper, basil, garlic powder, salt, bay leaves, and pepper in a large pot. Bring to a rapid boil over high heat.
- Step: In a medium bowl, whisk together the flour, baking soda, and 1/2 teaspoon salt for the dumplings.
- Step: Stir in the 3/4 cup melted butter and buttermilk into the dry ingredients until a dough forms.
- Step: Turn the dough onto a floured surface, roll to 1/8-inch thickness, and cut into 2-inch pieces.
- Step: Drop the dumpling pieces into the boiling stock and boil, stirring frequently, for 15 minutes.
- Step: Add the shredded chicken to the pot and heat through. Remove bay leaves.
- Step: If desired, whisk together the remaining 1/4 cup buttermilk and cornstarch, then stir into the soup to thicken.
Refining Your Dumpling Technique
Achieving the Perfect Dough Texture
The secret to great dumplings lies in the gentle handling of the dough. When mixing the buttermilk and butter into the flour, stir only until the dry ingredients are moistened. Overmixing develops the gluten too much, which changes the desired tender, slightly chewy texture into something dense and rubbery.
Preventing Sticking During Boiling
When you add your dumplings to the pot, the boiling action and constant movement are critical. Because they are flour-based, they will naturally want to clump if left stationary. Using a wide wooden spoon, lift from the bottom of the pot frequently to ensure even heat circulation around every piece of dough.
Selecting and Preparing Your Chicken
Choosing the Right Chicken Cut
While chicken breasts are a standard choice for their lean nature and easy shredding, chicken thighs offer a richer flavor profile that stands up well to the long simmering time. If you prefer a more succulent result, consider roasting a whole bird or buying bone-in thighs, poaching them, and shredding the meat once cool. Regardless of the cut, ensuring the meat is shredded into bite-sized pieces makes every spoonful more satisfying.
Alternative Protein Prep Methods
If you lack pre-cooked chicken, you can poach raw breasts directly in the seasoned stock before starting the dumpling phase. Simply add the raw chicken to the broth, simmer until cooked, remove, shred, and return to the pot just before the final thickening. This method infuses the broth with an extra layer of poultry flavor, though it does add a small amount of time to the overall preparation.
Customizing the Flavor Profile
Enhancing the Herb Blend
While the recipe relies on basil and bay leaves, feel free to introduce other aromatic elements like fresh thyme or chopped flat-leaf parsley. These herbs should be added toward the end of the cooking process to maintain their vibrant color and essential oils. If you use fresh woody herbs, strip the leaves from the stems first to ensure a pleasant mouthfeel.
Adding Texture with Vegetables
To turn this into a more complete meal, you can incorporate aromatic vegetables like finely diced carrots, celery, and white onions. Sauté these in a separate pan with a touch of butter until softened before adding them to the pot along with the stock. They add a natural sweetness and a necessary contrast to the soft texture of the dumplings.
Managing Storage and Reheating
Proper Refrigeration Techniques
This dish stores exceptionally well because the flavors actually improve as they sit in the refrigerator. Transfer the cooled mixture to an airtight container, ensuring it is sealed properly to prevent moisture loss. It will remain fresh and safe to eat for up to five days when kept at a consistent cold temperature.
Best Methods for Reheating
When reheating, keep in mind that the starch from the dumplings will continue to thicken the broth over time. If the soup appears too thick upon warming, simply stir in a splash of fresh chicken stock or water to restore the ideal consistency. Avoid boiling the soup vigorously during reheating, as this can cause the delicate dumplings to fall apart; a gentle simmer on the stovetop is the preferred method.
Freezing Guidelines
If you plan to freeze portions, understand that the texture of the dumplings may change slightly upon thawing. To minimize this, ensure the soup is completely cooled before transferring it to freezer-safe bags or containers. Thaw the frozen soup in the refrigerator overnight rather than on the counter to maintain food safety standards.
Common Queries About This Recipe
Why are my dumplings turning out tough instead of tender?
Toughness is usually caused by overworking the dough or not using enough liquid during the mixing stage. Make sure your butter is fully melted and your buttermilk is at room temperature to help with incorporation. Once you begin adding the wet ingredients to the flour, mix just until a uniform dough ball is achieved, and avoid heavy kneading.
Can I use self-rising flour instead of all-purpose?
If you use self-rising flour, you must omit the baking soda and the salt from the ingredient list, as self-rising flour already contains leavening agents and salt. However, all-purpose flour is generally recommended for this specific flat-style dumpling to ensure they maintain their shape without becoming overly puffy or cakey.
What if I do not have buttermilk available?
You can create a very effective buttermilk substitute by adding one tablespoon of white vinegar or lemon juice to a cup of regular milk. Let this mixture sit for five to ten minutes until it begins to curdle slightly. This provides the necessary acidity to react with the baking soda, which is essential for the structure of your homemade dumplings.
Is it necessary to use a Dutch oven?
A Dutch oven is highly recommended because of its heavy bottom and superior heat retention, which helps the broth maintain a consistent temperature. A standard large soup pot will also work, but you may need to monitor the heat more closely to prevent sticking. The key is having enough surface area so the dumplings have room to cook without being crowded.
How can I make the soup more creamy without heavy dairy?
If you desire a creamier mouthfeel without adding heavy cream, the cornstarch and buttermilk slurry provided in the recipe is the most effective approach. The acidity of the buttermilk reacts subtly with the starch to thicken the broth while adding a pleasant tang. Ensure the slurry is well-whisked to prevent any lumps before adding it to the hot pot.
Print
Classic Homemade Chicken and Dumplings
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Comfort Food
Description
This southern chicken and dumplings recipe is straight from granny’s kitchen. Easy homemade flat dumplings and delicious creamy chicken soup from scratch make this the ultimate comfort food!
Ingredients
- 10 cups chicken stock or broth
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 Tablespoons unsalted butter, melted
- 3/4 cup buttermilk
- 1/4 cup buttermilk
- 2 Tablespoons cornstarch
Instructions
- Step: Combine the chicken stock with the lemon pepper, basil, garlic powder, salt, bay leaves, and pepper in a large pot. Bring to a rapid boil over high heat.
- Step: In a medium bowl, whisk together the flour, baking soda, and 1/2 teaspoon salt for the dumplings.
- Step: Stir in the 3/4 cup melted butter and buttermilk into the dry ingredients until a dough forms.
- Step: Turn the dough onto a floured surface, roll to 1/8-inch thickness, and cut into 2-inch pieces.
- Step: Drop the dumpling pieces into the boiling stock and boil, stirring frequently, for 15 minutes.
- Step: Add the shredded chicken to the pot and heat through. Remove bay leaves.
- Step: If desired, whisk together the remaining 1/4 cup buttermilk and cornstarch, then stir into the soup to thicken.
Notes
Nutrition information is an estimate only. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 1 month. Thaw in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 499 kcal
- Sugar: 8 g
- Sodium: 1147 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 84 mg