Chicken N Dumplings

This southern recipe is a staple in any home cookbook. Chicken and Dumplings is comfort on a cold winter day.

I like to use 6 large chicken breast versus boiling a whole chicken. First I trim the chicken breast and “filet” them (cut the breast in half lengthwise). But first I put 2 gallons of chicken stock in a large pot and place on the stovetop on medium heat to begin boiling.

Next , mince 1 C. Celery, 1/4 C. sweet Onion and 1 T. Sea Salt. Add the trimmed chicken breast to the stockpot with the celery and onions. It’s important to slow simmer the chicken breast for tenderness.

Let the chicken simmer to a medium boil for approximately 45 minutes until the chicken is nice and tender.

When the chicken is tender, remove the breast from the stock and place in a mixer bowl. On medium speed mix chicken breast with the paddle attachment until the desired size pieces of chicken are shredded. I like a fine shred to ensure lots of chicken in every bite.

Set the shredded chicken aside. Return the stockpot to the stovetop on high while making the dumplings. For the dumplings start by using a large mixing bowl. Add 4 C. Self Rising Flour and 1 T. Sea salt and mix well with a wire whisk to incorporate the salt into the flour. Then add 1/2 C. butter flavored shortening.

Use latex gloves and blend the shortening into the flour by rubbing your hands together mixing the flour until it looks like course cornmeal.

Once the flour is incorporated add 2 C. whole Buttermilk, I add 1/2 at a time blend and then add the other half of the buttermilk. To incorporate the buttermilk, gently toss the flour and buttermilk together like “tossing a salad” so it evenly distributes. A dough ball should form after this process.

Next dust your work surface with extra self rising flour, knead the dough ball a few turns on the floured work surface and add more dusting flour. Using a rolling pin, roll the dough very thin 1/8″. Next using a “bakers scraper” cut thin strips of dough and cut them to approximately 1 inch pieces. I like to cut non uniform pieces.

The stock should be at a heavy boil when it is time to add the dumplings. I slowly slide the dumplings into the stock using a sheetboard. Stir gently and let the stock return to a boil, reduce stove heat to medium to simmer. Gently stir the dumplings occasionally and simmer for approximately 5 minutes. Next add the shredded chicken with the dumplings and simmer for an additional 5 minutes stirring more frequently to avoid scorching of the dumplings. Next use a small bowl and add 1/3 C. all-purpose flour & 1/3 C. Vegetable oil. Mix together with a wire whisk. When blended, this is called roux. Slowly pour the roux into the dumpling pot to thicken. Stir well and turn off stove heat. Continue stirring for a few minutes and remove from the stovetop.

To complete this great winter time lunch, I pair it with sweet potato biscuits! The biscuits are like having soup and dessert 🙂

This recipe and other soup selections are available for lunch catering in the Knoxville area, Maryville area, and surrounding areas. Available for drop-off catering with a minimum of 30 people.