Southern Chicken and Dumplings | Cooking with Katie Cross
Southern Chicken and Dumplings
10 mins prepServes 6
This Southern Chicken and Dumplings is a cozy, hearty classic made with tender shredded chicken, a rich creamy broth, and soft homemade dumplings cooked right in the pot.
0 Add the olive oil, celery, and onions to a pot over medium high heat. Cook for 2-3 minutes or until the onions begin to soften.
1 Pour in the chicken broth and bring to a simmer. Add the chicken breasts and chicken bouillon powder. Cook the chicken for 15-20 minutes, or until it reaches an internal temperature of 165 degrees.
2 In a medium mixing bowl, add the flour and cubed butter. Cut the butter into the flour until well combined. Pour in the milk and mix until a dough forms.
3 Sprinkle flour over the countertop and the dough ball, then roll the dough out flat using a rolling pin. Cut the dough into 1x1 inch squares and place them in a bowl.
4 Remove the chicken from the broth and shred it into small pieces. Bring the broth to a boil, then add the dumplings and cream of chicken soup. Cook for 5-6 minutes, or until the dumplings float to the top. Stir occasionally to prevent them from sticking together.
5 Add the shredded chicken back into the mixture. Pour in the cornstarch slurry (cornstarch mixed with equal parts cold water). Season with salt and black pepper to taste. Serve and enjoy!
