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Mom's Chicken 'n' Buttermilk Dumplings Recipe

Mom's Chicken 'n' Buttermilk Dumplings Recipe photo by Taste of Home

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Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin

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Mom's Chicken 'n' Buttermilk Dumplings Recipe

Prep: 45 min. Cook: 1 hour 50 min.

Yield: 6-8 Servings

45 110 155

Ingredients

1 stewing chicken (about 5 pounds), cut up
10 cups water
1 large onion, chopped
2 medium carrots, sliced
3 celery ribs, chopped
4 garlic cloves, minced
1 teaspoon salt
1/4 cup butter
6 tablespoons all-purpose flour
1/8 teaspoon paprika
1/8 teaspoon pepper
1/2 cup half-and-half cream
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
2 eggs
1/2 cup buttermilk
1/4 cup butter, melted

Directions

In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables.
In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer.
For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter.
Drop by tablespoonfuls onto simmering mixture. Cover and simmer 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 614 calories, 32 g fat (14 g saturated fat), 201 mg cholesterol, 1,059 mg sodium, 36 g carbohydrate, 2 g fiber, 42 g protein.

Originally published as Mom's Chicken 'n' Buttermilk Dumplings in Country Woman May/June 1999, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Mom's Chicken 'n' Buttermilk Dumplings

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Reviewed on Feb. 01, 2013 by plainpatty

This was my first attempt at making chicken and dumplings. This couldn't be easier and sooo good. Would definitely feed a crowd. I didn't have half-and-half cream so I used evaporated milk.

Reviewed on Jan. 01, 2013 by Chef Palmer

Leave out the sugar from the dumpling mix..the aromatics add enough sweetness...use unsalted butter...make the broth simple: onion, peppercorns, bay leaf, garlic, carrot, course salt and water. The 5 stars are for the dumplings, minus the sugar!

Reviewed on Oct. 06, 2012 by akaw

Easy to follow directions. Takes a little time to cook the chicken but the rest of the recipe is quick and easy. So delicious!

Reviewed on Aug. 17, 2011 by klumsee1

This was very good. I skipped the butter and half and half cream for the broth and just added the dumlings and it was still creamy and wonderful! Much less calorie content and still comforting to eat!

Reviewed on Jul. 15, 2011 by MissElphe

this was absolutely fabulous!! Instead of using a whole chicken, i used flash-frozen chicken tenders. it was SO EASY! it does take a while to make, so plan ahead, but it's not hard! Already recommended to friends!!!

Reviewed on Mar. 03, 2009 by Joscy

Followed recipe exactly, and this dish was out of this world delicious. Comfort food at its best!!