Southern Chicken and Dumplings From Scratch

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Rough chop green peppers and add them to a large pot.

Trim the ends of pre-peeled carrots and give them a rough chop; add to the pot.

Rough chop celery and add to the pot.

Chop onion and add to the pot.

Add chicken to the pot and season with fresh thyme, salt, black pepper, saison complete seasoning, and larvae seasoning salt.

Add enough water to cover the chicken and add 2 bouillon cubes.

Bring to a boil and let simmer.

In a mixing bowl, combine flour, baking powder, and a little salt; mix well.

Add Crisco butter flavor to the flour mixture and mix in.

Slowly add cream to the flour mixture until desired consistency is reached, starting with 1 cup and adding more as needed.

Flour a cutting board and fold the dough onto it, working it gently without over-kneading.

Roll out the dough to about 1/8 of an inch thick, adjusting thickness to preference.

Cut the rolled dough into strips, making them bite-sized.

Once the chicken reaches an internal temperature of 165°F, remove it from the broth and strain the broth to remove vegetables.

Remove thyme sprigs and add the rest of the vegetables back into the pot.

Shred the chicken off the bones, adding skin and seasoning with more complete seasoning, salt, and black pepper.

Add the broth back into the pot with the shredded chicken and vegetables.

Make a slurry with corn starch and water, add it to the pot to thicken the broth.

Bring the mixture back to a boil and drop in dumplings, cooking for 10-15 minutes depending on thickness.

Plate the chicken and dumplings, ensuring to include vegetables and broth, and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens