Homestyle Chicken & Dumplins
Chicken & Dumplins is a traditional Southern dish that is often served as a comfort food. It is made with chicken, dumplings, and a creamy broth.
Chicken & Dumplins is a traditional Southern dish that is often served as a comfort food. It is made with chicken, dumplings, and a creamy broth.
- Carbohydrate 28.015597 g
- Cholesterol 70.5151 mg
- Fat 15.694581 g
- Fiber 1.99148001943827 g
- Protein 14.650578 g
- Saturated Fat 7.6234396 g
- Serving Size 1 1 Serving (420g)
- Sodium 724.4375 mg
- Sugar 26.0241169805617 g
- Trans Fat 1.5126859 g
- Calories 314 calories
Step-by-step
- Add Chicken Breast to about 6 cups of water. Boil chicken until done. Remove bone and meat to a plate, strain broth retaining broth into a large boiler.
- Put broth from chicken in a large pot. Add 1 can Campbell's Cream of Chicken soup to broth and bring to a boil over medium heat. Add bay leaves and chicken bouillon cubes
- Mix flour salt and pepper in a bowl.
- Once broth and soup are combined take 1 cup broth mixture and add to flour mixture.
- Add buttermilk, egg, butter and stir until it is a pasty dough turn out on pastry sheet and work in small amounts of flour (you'll work in about a cup and a half of flour) until it holds together good.
- Shred the chicken fine and add to broth. Add additional broth until it gets to desired consistency. (You'll want a little more than what you want your final consistency to be, the dumplings and simmering will condense it considerable.
- Roll out to bout 1/8th inch thick cut into squares and drop into soup and cook 45 minutes until tender. Stir occasionally.
Managing Starch Hydration
Dropping rolled dough directly into simmering liquid initiates starch gelatinization immediately. Rolling the dough to exactly 1/8th inch thickness ensures heat penetrates the center before the exterior dissolves. Adding hot broth to the flour mixture prior to the egg and buttermilk prevents localized protein coagulation and lumps. Work additional flour into the paste gradually until the dough holds shape without becoming dense.Controlling Simmering Duration
Cooking the cut squares for a full 45 minutes allows the flour coating on the dumplings to shed into the broth. This released starch acts as a thickening agent, reducing the liquid naturally without requiring a separate slurry. Stir the pot occasionally during this phase to prevent settling solids from scorching on the bottom of the vessel.Managing Refrigerated Leftovers
Starch retrogradation occurs rapidly as the dish cools, causing the broth to thicken significantly by day two. Reheat stored portions gently over medium-low heat while whisking in 1/4 cup of fresh chicken broth per serving to restore the original emulsion.
