Southern Style Chicken and Dumplings

Ingredients

Scaled for your household (6 portions) · original serves 6

• Olive oil1 tbsp
• Brown onion1
• Garlic cloves3
• Chicken breast3
• Salt2 tsp
  Original recipe breakdown · used in multiple steps

  • 1 teaspoon salt
  • 1 teaspoon salt
• Black Pepper½ tsp
• Chicken stock6 cup
• Milk2 cup
• Cornflour1 tbsp
• Water¼ cup
• Plain flour2 cup
• Baking Powder½ tsp
• Shortening¼ cup
• Butter⅔ cup

Method

1. 1

   In a roomy Dutch oven, heat 1 tablespoon olive oil on medium-high heat for about 1 minute. stir in the diced onion; then cook for about 5 minutes, giving it an occasional mix, until softened and translucent. stir in 3 cloves minced garlic and cook for an additional 1 minute until fragrant.

2. 2

   Place 3 boneless skinless chicken breasts into the pot; then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Pour in 6 cups chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the chicken is fully cooked and can be easily shredded with a fork.

3. 3

   While the chicken cooks, prepare the dumplings. In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder,; then 1 teaspoon salt. Using a pastry cutter or food processor, cut in 1/3 cup of cold shortening until the mixture resembles coarse crumbs. Gradually mix in 3/4 cup buttermilk until a dough forms.

4. 4

   Transfer the dough onto a lightly floured surface; then knead briefly, just until combined. Roll the dough out to about 1/4 inch thickness. Cut into 1-inch-wide strips, then cut each strip into 2-inch lengths.

5. 5

   Remove the cooked chicken from the pot; then shred it using two forks. Set the shredded chicken aside.

6. 6

   Mix 2 cups milk into the soup; then bring it back to a simmer on medium heat. Gently drop the dumpling pieces into the simmering soup. Let the dumplings cook for about 15-20 minutes, or until they are fully cooked and tender.

7. 7

   In a small bowl, whisk together 1 tablespoon cornstarch; then 1/4 cup water until smooth. Pour the cornstarch mixture into the soup, stirring constantly. Allow the soup to return to a simmer and cook for an additional 2-3 minutes, or until the broth has thickened.

8. 8

   Stir in the shredded chicken back into the pot; then mix to mix together. Serve hot.