Southern Chicken and Dumplings Recipe

Chicken: The main protein of the dish, providing rich flavor and tenderness.

Chicken broth: Forms the base of the soup, adding depth and savory notes.

All-purpose flour: Used to make the dumplings, giving them structure and texture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and warmth.

Baking powder: Helps the dumplings rise and become fluffy.

Milk: Adds moisture to the dumpling dough, making it tender.

Butter: Adds richness and flavor to the dumplings.

When making dumplings, ensure that the dough is not overmixed. Overmixing can lead to tough dumplings. Mix just until the ingredients are combined to keep the dumplings light and fluffy.

• whole cut into pieces chicken - Substitute with bone-in chicken thighs and drumsticks: These cuts provide similar flavor and texture, and are often more affordable and easier to find.

• chicken broth - Substitute with vegetable broth: For a vegetarian option, vegetable broth can provide a similar depth of flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the dumplings denser.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't add black specks to the dish.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps tenderize the dumplings.

• melted butter - Substitute with olive oil: Olive oil provides a similar fat content and a slightly different flavor profile.

• Stovetop Method:

  1. Place the leftover Southern Chicken and Dumplings in a large saucepan or pot.
  2. Add a splash of chicken broth or water to prevent sticking and to keep the dish moist.
  3. Heat over medium-low heat, stirring occasionally, until the chicken and dumplings are heated through, about 10-15 minutes.

• Microwave Method:

  1. Transfer a portion of the Southern Chicken and Dumplings to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Southern Chicken and Dumplings in an oven-safe dish and cover with aluminum foil to keep the moisture in.
  3. Bake for 20-25 minutes, or until the chicken and dumplings are heated through.

• Slow Cooker Method:

  1. Transfer the Southern Chicken and Dumplings to your slow cooker.
  2. Add a small amount of chicken broth or water to maintain moisture.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until the dish is hot.

• Steaming Method:

  1. Place the Southern Chicken and Dumplings in a heatproof dish that fits inside a steamer basket.
  2. Add water to the steamer pot and bring to a gentle simmer.
  3. Place the dish in the steamer basket, cover, and steam for 10-15 minutes, or until heated through.

• Large pot: Used to bring the chicken broth to a boil and cook the chicken pieces.

• Mixing bowl: Used to combine the flour, salt, pepper, and baking powder, and to mix in the milk and melted butter to form the dough.

• Measuring cups: Used to measure out the chicken broth, flour, and milk accurately.

• Measuring spoons: Used to measure out the salt, black pepper, and baking powder.

• Wooden spoon: Used to stir the ingredients in the mixing bowl and to combine the shredded chicken back into the pot.

• Tongs: Used to remove the cooked chicken pieces from the pot.

• Knife: Used to shred the cooked chicken before returning it to the pot.

• Cutting board: Used as a surface to shred the cooked chicken.

• Ladle: Used to drop spoonfuls of dough into the simmering broth.

• Measuring jug: Used to measure and pour the melted butter into the mixing bowl.

Use rotisserie chicken: Save time by using a pre-cooked rotisserie chicken from the store instead of cooking a whole one.

Pre-made broth: Opt for store-bought chicken broth to skip the step of making your own.

Quick dumplings: Prepare the dumpling dough in advance and refrigerate until needed.

One-pot cooking: Use a single large pot to cook both the chicken and dumplings to minimize cleanup.

Shred efficiently: Use two forks to quickly shred the cooked chicken while it’s still warm.