Recipe
Southern Chicken and Dumplings
This Southern chicken and dumplings recipe keeps the focus on tender shredded chicken, peppery broth, and hand-rolled dumplings simmered until soft. The dough is simple and old-fashioned, made with self-rising flour and ice water, then cooked directly in the chicken broth.
Ingredients
3 | cups self-rising flour |
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1 1⁄2 | cups water, ice cold |
8 | cups low-sodium chicken broth |
2 1⁄2 -3 | pounds bone-in chicken breast |
1 | teaspoon kosher salt, plus more to taste |
1 | teaspoon black pepper, freshly ground, plus more to taste |
Instructions
| 1. | Bring the chicken broth to a boil in a large heavy pot, add the chicken breasts, reduce the heat to a steady simmer, and cook until the chicken is tender and cooked through, about 30 minutes. |
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| 2. | Transfer the chicken to a plate and let it cool until easy to handle, keeping the broth warm in the pot. |
| 3. | Remove and discard the skin and bones, then shred the chicken into bite-size pieces. |
| 4. | While the chicken cools, spread a sheet of wax paper or parchment on the counter and dust it generously with flour. |
| 5. | Place the self-rising flour in a mixing bowl and stir in the ice water a little at a time until a soft dough forms. |
| 6. | Turn the dough onto the floured paper, dust the top lightly with flour, and roll it about 1/8 inch thick for thin dumplings or slightly thicker if preferred. |
| 7. | Cut the dough into small squares or strips with a knife or pizza cutter. |
| 8. | Bring the broth back to a gentle boil and add the dumplings a few at a time, stirring gently between additions so they do not clump. |
| 9. | Stir in the shredded chicken, salt, and black pepper, then reduce the heat and simmer uncovered until the dumplings are tender and the broth has thickened, 15 to 20 minutes. |
| 10. | Taste and adjust with more salt or pepper as needed, then serve hot. |
Published on Jul 19, 2024 by Luminița
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