Food and Recipes Meat Chicken Chicken And Rolled Dumplings 5.0 (2) 1 Review Tender, biscuit dough-style flour dumplings bob in a broth thickened with a splash of cream and a little flour. By Josh Miller Josh Miller Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines. Southern Living's editorial guidelines Published on January 26, 2023 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Ruth Blackburn Active Time: 40 mins Total Time: 1 hrs Servings: 4 Jump to recipe Chicken and dumplings is one of the South’s ultimate comfort foods. This version is the one I grew up eating, courtesy of my grandmother. If you’ve ever made biscuits from scratch, you’ll find her process comfortably familiar—simply cut butter into flour in a bowl with some salt and baking powder, then stir in buttermilk until the dough just comes together. A quick roll (you want them thinner than biscuits), a quicker cut (use a knife or a pizza cutter, even) and you’re good to go. Once simmered in the hot broth, the dumplings will puff up to almost 2 times their thickness, so bear that in mind when you roll them out. We usually aim for about ¼-inch-thick dumplings, but feel free to go thinner if you wish! As for the broth, my grandmother didn’t include any celery, carrots, or herbs, but I find that a little adds a lot of flavor. But if you prefer yours plain with just a little black pepper like she did, that’s perfectly fine, of course! Chicken And Drop Dumplings Ingredients 2 (1-lb.) bone-in chicken breasts 6 cups lower-sodium chicken broth 1 small yellow onion, halved 2 medium celery stalks, divided (1 stalk is optional) 2 large carrots, peeled, divided (1 carrot is optional) 2 (5-inch) thyme or flat-leaf parsley sprigs, plus chopped leaves for garnish 1/2 tsp. kosher salt 1/2 tsp. black pepper, plus more for garnish 1 1/2 cups all-purpose flour 1 1/2 tsp. baking powder 3/4 tsp. kosher salt 3 Tbsp cubed cold unsalted butter 1/2 cup plus 2 Tbsp. whole buttermilk 1/2 cup heavy whipping cream (optional) 1 Tbsp. all-purpose flour (optional) Directions Place chicken, broth, and onion in a large Dutch oven. Cut 1 celery stalk and 1 carrot in half crosswise; add to Dutch oven with thyme or parsley sprigs, salt, and pepper. Bring to a boil over high; reduce heat to low. Cover and simmer, undisturbed, until chicken is cooked through and easily pulls away from bone, about 20 minutes. Remove chicken; let cool slightly. Using 2 forks, pull chicken apart into bite-size pieces; discard skin and bones, herb sprigs, and cooked vegetables, reserving broth in Dutch oven. Prepare Rolled Dumplings: Stir together all-purpose flour, baking powder, and kosher salt in a medium bowl. Using a fork, cut in butter until flour mixture is crumbly. Stir in buttermilk until dough comes together. Roll out dough to 1/2-inch thickness on a well-floured work surface; cut into 2- x 1-inch rectangles. Return broth to a simmer over medium-low. Thinly slice remaining carrot and celery stalk, if desired; add to broth with pulled chicken. If desired, whisk together cream and flour in a small bowl until smooth; stir into broth. Gradually add dumplings to broth. Cover and simmer gently over low, until dumplings are cooked through, about 8 minutes. Remove from heat. Garnish with pepper and chopped thyme or parsley. Rate it Print