ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken And Dumplings

Yield 8 servings


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • Pinch of sugar
  • 1/4 cup shortening
  • 1/2 cup buttermilk
  • 1 egg, beaten
  • 2 (3- to 4-pound) broiler-fryers, cut up
  • 3 cups chicken broth
  • 3 cups water
  • 3/4 teaspoon pepper
  • 1 cup milk

How to Make It

  1. Combine flour, salt, soda, and sugar; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg. Shape mixture into a ball; cover and place in freezer for 30 to 40 minutes.

  2. Combine chicken, broth, water, and pepper in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 35 minutes or until chicken is tender. Remove chicken from broth; cool. Bone and skin chicken; cut meat into bite-size pieces, and set aside. Strain broth, and return to stock pot.

  3. Turn dumpling dough out onto a heavily floured surface. Roll dough to 1/8-inch thickness; cut into 1-inch squares. Bring chicken broth to a boil. Drop dumpling squares into broth. Add chicken pieces. Reduce heat; cover and simmer 20 minutes. (Do not remove lid or dumplings will be tough.) Stir in milk. Serve immediately.

Oxmoor House Homestyle Recipes