
by Jenny Underwood
15-20 minutes
COOK TIME
6 servings
SERVINGS
Ingredients
- 4 cups cooked chicken, cubed
- 4 quarts chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, chopped
- 2 teaspoons Italian seasoning
Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup room-temperature buttermilk
Directions
- In a bowl, combine dry dumpling ingredients. Stir well.
- Cut in butter until mixture resembles coarse crumbs.
- Add buttermilk a little at a time, until you have a very thick dough.
- Turn onto floured surface and knead lightly for a minute or two.
- Roll dough out thin (1/4 inch) and cut into 1/2-by-2-inch strips.
- Allow to rest for 10 minutes. Use flour as needed to prevent sticking.
- Combine chicken, broth, vegetables, and seasoning in a large pot, and bring to a boil.
- Add dumplings one at a time. As mixture boils, add more until all dumplings are added.
- Cover and cook until tender, about 15 to 20 minutes.
- Serve hot over mashed potatoes.
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Originally published as “Hearty Meals for Hard Workers: Chicken and Dumplings” in the November/December 2024 issue of GRIT magazine and regularly vetted for accuracy.
Jenny Underwood is a homeschooling mom of four. She lives on a fifth-generation farm in the foothills of the Missouri Ozarks with her husband of 24 years. Her favorite things are reading a good book with a good cup of coffee, gardening, mushroom hunting, and fishing.