Southern food is rich in tradition and so is the flavor. Southern style chicken and dumplings is one of those recipes that has been handed down in all sorts of styles. From broth based soups to rich and buttery cream broths. These simply made soups are so tasty no matter how you whip it up. This recipe combines both broth and rich creamy cream based broth that is not only rich in flavor but it tastes just as good. Eat this in moderation as it is really full on richness and flavor. It’s certainly worth it though.
1 lb chicken breasts
salt and pepper – to taste
1/2 stick butter ( or 3 tbsp)
3 cups cream
1 cup milk
2 cups flour
2 tsp baking powder
3 tbsp crisco
1 cup buttermilk
2 tbsp cornstarch
1 cup reserved chicken stock
3 tbsp chicken bouillon powder
6 cups water
- Place the chicken in water to cover. Cook on medium heat until the chicken is cooked through. Remove from the heat and drain. Set the chicken to the side and let cool. Shred the chicken using two forks. Place in a bowl and set aside until needed.
- Add 6 cups of water to the pot along with the bouillon powder. Reserve 1 cup of the mixture in a cup. set aside. Bring the mixture to a simmer.
- In the meantime, In a bowl combine the flour, baking powder, salt, and pepper. Whisk to combine well. Add in the crisco and combine with a pastry cutter or fork until slightly crumbly. Add the buttermilk and stir to combine until the mixture is just combined and there are no lumps of dry flour. Set aside.
- When the broth comes to a simmer add in the cream, butter, and milk. Stir to combine. Season with salt and pepper. Add the shredded chicken to the broth mixture and stir. Cook for about 5 minutes or so until the chicken is warmed through. Do not let the mixture boil as it may separate the cream. Keep it at a low simmer.
- Using two spoons, take a bit of the mixture ( about the size of a half dollar) and shape it into semi imperfect rounds with the spoons. Drop carefully into the broth. Do this until all of the dough is added. Stir to combine so all of the dough gets into the liquid.
- When all of the dough is added give it another stir and let cook for about 5 to 8 minutes so the dough gets cooked all the way through.
- Combine the reserved broth and cornstarch and add it to the mixture. Stir to combine and cook for another 2 to 3 minutes to thicken. check seasoning and adjust the salt and pepper to taste.
- Serve with crusty bread for dipping.
- you can opt out of using cream and milk and just use all cream, all milk, or half and half. I have not tried almond milk or the like but I am sure it will work just fine. It may alter the flavor slightly depending on what you use instead of milk, cream, or half and half.
- If you do not want to make the dumpling dough you can use 2 to 3 cans of biscuit dough from the can. I have certainly done this a time or two before. It does alter the flavor but it tastes pretty good. If this is what you are use to then by all means… use that canned biscuit dough. 🙂
- You can add veggies into this soup if you would like. Sometimes I add in carrots, onions, spinach, herbs, and celery. I do this when I want to make a more heartier soup in the winter. If you plan on adding veggies, cook the veggies before adding in the broth. This will ensure the veggies become tender during the cooking process later. You can add the spinach at the very end as it does not take long to wilt the spinach into the soup.