A comforting Southern classic featuring tender shredded chicken in a rich, savory broth with soft, hand-rolled dumplings. This hearty dish is perfect for cozy family meals.
Author:Sophia
Prep Time:25 minutes
Cook Time:1 hour 20 minutes
Total Time:1 hour 45 minutes
Yield:6 servings
Category:Main Course
Method:Simmering
Cuisine:Southern
Diet:Halal
Ingredients
1 whole chicken (about 1.5 to 2 kg), cut into pieces
2 celery stalks, chopped
1 large onion, chopped
2 medium carrots, sliced
2 teaspoons salt, plus more to taste
1 teaspoon black pepper
1 teaspoon dried thyme
2 liters water or chicken stock
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cold butter or shortening
3/4 cup buttermilk or whole milk
Instructions
Place chicken, celery, onion, carrots, salt, pepper, thyme, and water or stock in a large pot and bring to a boil.
Reduce heat, cover, and simmer for 45–60 minutes until chicken is tender.
Remove chicken, let cool slightly, then discard skin and bones and shred the meat.
In a bowl, mix flour, baking soda, and salt. Cut in butter until crumbly, then stir in buttermilk to form a soft dough.
Roll dough out on a floured surface to about 3 mm thickness and cut into strips or squares.
Bring broth to a gentle boil and add dumplings one at a time.
Reduce heat, cover, and simmer for 15–20 minutes until dumplings are tender.
Return shredded chicken to the pot and cook for 5 minutes until heated through.
Taste and adjust seasoning before serving.
Notes
Use chicken stock instead of water for a richer broth.
Add a splash of cream for a creamier version.
Include peas or extra vegetables for added texture.
Season dumplings with garlic powder or herbs for extra flavor.
Store leftovers in the refrigerator for up to 3 days.