Being southern, Chicken And Dumplings is something that I grew up eating…A lot. My grandmother taught me how to make this when I was very young. Cooking was something that we did together whenever I would visit her. I remember all of the times I would sit in her kitchen and watch her cook and just soak it all in. I loved being in the kitchen with her learning to cook traditional foods, along with all of the wonderful dishes she made. I received my love of cooking from my grandmother. She loved to cook and traveled to so many places around the world to try new dishes and recreate her own versions. With all of the traveling and trying new things your heart always goes back to your roots and the down-home cooking that you were raised on. There is nothing in the world like grandmothers cooking.
With this dish being simply made it packs flavor. You know exactly what you are putting into your food and can control the dish. So, with that being said…… let’s get started.
Here is what you will need:
1 lb chicken breast
salt and pepper
1/2 stick of butter – cubed
2 cups of milk
1 tsp garlic powder
1 tsp onion powder
2 cups flour
2 tsp baking powder
3 tbsp Crisco
3/4 cup buttermilk
2 tbsp cornstarch
1/4 cup water
- In a large dutch oven (or pot with lid) place the chicken in the pan and cover with enough water to just cover the chicken. Add salt and pepper and stir. Bring to a boil and turn down to simmer. Cook about 20 to 25 minutes or until the chicken is cooked through. Remove from the pan and set aside on a plate to cool. Do not pour out the water. Skim off the top of the water to remove any bits that are on the top.
- When the chicken is cool you can chop into small pieces or you can shred it. Set the shredded chicken aside for later.
- In a bowl combine the flour and baking powder and mix. Add in the Crisco and use a fork to mix into the flour until crumbly. Add in the buttermilk and gently stir using a wooden spoon or spatula until just combined. You do not want to over mix the dough. When the dough comes together pinch-off small pieces of dough and place on a plate dusted with flour to prevent sticking. Set aside.
- Turn the stove back on to about medium heat and bring the broth back up to temperature and add the milk and butter. Stir to combine and melt the butter. Add the garlic and onion powder and Cook for about 15 minutes. At this point, you can check the seasoning of the mixture and add more salt and pepper if needed.
- When the mixture is nice and hot you can slowly add in the dumpling pieces one at a time. Stir after adding a few pieces to prevent the dumplings from sticking to the bottom. It is ok if some of the flour gets into the soup as it will help thicken later. Now that you have added in all of the dumplings you are going to let the soup cook for about 5 to 10 minutes just to cook the dumplings through. Carefully add in the shredded chicken and stir to combine.
- To a cup add the cornstarch and 1/4 cup water together and mix well. Pour into the soup and stir. Let the soup cook another 5 minutes to thicken. Check the seasoning and add more if needed.
Now you are ready to serve. Just spoon into a bowl and serve with crusty bread or garlic knots. It is so delicious and so simply made. It truly is comfort food for the soul. It takes me back to those childhood days in my grandmother’s kitchen. This is a dish that is made with love and just warms your soul.