2019 update: I perfected the recipe with a slow cooker method that has a much thicker texture and is perfection!! It's a new favorite and I've added the instructions under the regular recipe. xoxo
Um...I don't know if maybe I did something wrong here? I'm just gonna 'fess up: I thought this recipe would be thicker but...for me...it was kind of like soup. Now....that's totally cool. It's yummy soup! But I'm not sure if my perception was wrong or if I did something wrong? Regardless, I've slightly minimized the amount of chicken broth in this recipe.ANYWAY. Now that we got that out of the way. I want to tell you that this is really comforting. And delicious. I've never been to the South (aside from driving through it and a couple family vacations in Virginia and Disney World-but I don't think Disney counts). But...I really feel like I'd enjoy the food. Comfort food. That's the thing. And that's what I AM ALL ABOUT!
And, uh, yeah....for the record...while we're on the subject: Ohio's not the South. Anyone actually from the South knows this but there are weird groups of people who do not. I'm always like "It's a pretty Northern state...sooo..." and then people tell me they love my southern accent and I'm like "I DON'T HAVE ONE?!" (I don't. Seriously. I took a whole class in school about sounding phonetically neutral and I am. I am accentless. There were 2 words when I went into the class that were just slightly Michigan/Chicago-esque. But those got fixed, sooo). Of course there are also the people who think I'm from Idaho. Or...that Ohio is Idaho. Or...I don't know. All I know is I tell people I'm from Ohio and (seriously, this exact phrase has come out of at least 20 different peoples' mouths) they say: "Oh. I love potatoes!" ...."That's Idaho." and then they're confused.
That tangent aside...
This recipe for chicken and dumplings is beautifully simple to make and it tastes so...mmmm. Like...you know? It's that warm, chicken-y, carb-y, comforting kind of flavor. I can't find a word for it. But you know what I'm saying, right? Of course you do. You're my people. You get me. Right?
Yeah. You do. You understand that this is the kind of meal that soothes your soul. Mmmhm.
Southern Style Chicken and Dumplings
Slightly adapted from Seeded at the Table
Makes 6 servings.
Ingredients:- 8 cups (64 oz) chicken stock/broth (or 8 cups water + 8 tbsp. bouillon)
- Approximately 1.5 lbs. boneless, skinless, chicken breasts (if not doing slow cooker method: cook and shred)
- pepper, salt, dried basil, garlic powder, to taste
- 2 bay leaves
- 2 cups all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3 tbsp. unsalted butter, melted
- 3/4 cup buttermilk (or substitute)
Preparation:
- Add broth/stock, seasonings (to taste), and bay leaves to a large pot. Bring to a boil.
- In a medium bowl, whisk together flour, 1/2 tsp. salt, and baking soda. Stir in melted butter and 3/4 cup buttermilk. Place on a lightly floured surface and roll out to about 1/8" thickness. Cut out 2 in. shapes (whatever you prefer, I used a little biscuit cutter).
- Drop cut out dumplings into boiling broth and cook, stirring frequently, for 15 minutes (until cooked through).
- Add shredded chicken and stir until heated.
- Discard bay leaves and serve!
SLOW COOKER METHOD INSTRUCTIONS--
- Put chicken, broth, and seasonings in a slow cooker and cook on low for about 8 hours.
- Remove chicken and shred.
- Skim any fat/scum off of the liquid and discard, along with the bay leaves.
- Turn heat to high.
- In a medium bowl whisk together flour, 1/2 tsp. salt, and baking soda. Stir in melted butter and buttermilk. Place on a lightly floured surface and roll out to about about 1/8" thickness. Cut out 2 in. shapes (or just tear them off).
- Plop dumplings into crockpot and put on the lid, cooking for 20 minutes on high. Stir occasionally.
- Add shredded chicken and stir until combined. Serve warm!
- Store leftovers in an airtight container in the refrigerator for up to 5 days.