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

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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
TOTAL TIME: Prep: 45 min. Cook: 1 hour 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 45 min. Cook: 1 hour 50 min.
MAKES: 6-8 servings


  • 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
  • 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

Nutritional Facts

1 each: 614 calories, 32g fat (14g saturated fat), 201mg cholesterol, 1059mg sodium, 36g carbohydrate (6g sugars, 2g fiber), 42g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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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plainpatty User ID: 5986130 24473
Reviewed Feb. 1, 2013

"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."

Chef Palmer User ID: 7066730 52624
Reviewed Jan. 1, 2013

"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!"

akaw User ID: 6902843 26245
Reviewed Oct. 6, 2012

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

klumsee1 User ID: 982010 203139
Reviewed Aug. 17, 2011

"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!"

MissElphe User ID: 6014426 86671
Reviewed Jul. 15, 2011

"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!!!"

Joscy User ID: 2694585 203138
Reviewed Mar. 3, 2009

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

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