Chicken and dumplings

Chicken and dumplings is the ultimate soul food in my opinion. Absolutely nothing reminds me of southern home cooking more than a warm bowl of chicken and dumplings. But when you think of its structure, it’s only biscuit dough, broth, and chunks of chicken. How simple is that? The only part that might be intimidating is the biscuit dough, but believe me, anyone can perfect it. If it’s too dry, add milk. If it’s too wet, add flour. Should be sticky as hell. A fork to mix is best because it saves a lot of hand washing.


  • 350 grams cooked chicken
  • 1/2 tbsp oil
  • 6 cups chicken broth
  • 260 grams flour (2 cups)
  • 100 grams COLD butter (1/2 cup)
  • 1 cup milk (little more, little less as needed)
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • Salt and pepper to taste



Cook the chicken in oil, set aside. Pour chicken broth in large pot, set aside. Mix flour, salt, and baking powder in a bowl, then mash butter into mixture with a fork until butter is in little tiny bits. The tinier the better!! Then add milk a little at a time until a solid super sticky dough is formed. Then simmer the broth and add spoonfuls of dough into the broth until all the dough is gone. Stir ever once in a while to make sure nothing is sticking to the bottom. Simmer about 15 minutes until dumplings are cooked. Some of the dumplings should dissolve into the broth to make a thick sauce. Add the cooked chicken, then serve!


Nutrition for 1/4 of recipe

  • 506 calories
  • 18.3 (g) fat
  • 46.3 (g) carbs
  • 29.1 (g) protein

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