Southern Style Chicken and Dumplings

Step 1

Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.

Step 2

Add in chicken breasts and season with salt and pepper. Pour in chicken broth. Bring to a boil, reduce the heat to medium low, and simmer 15 to 20 minutes, or until chicken is cooked through and easily shreds with a fork.

Step 3

Meanwhile, make the dumpling dough. Mix flour, baking powder, and salt in a mixing bowl. Cut in the cold shortening using a pastry cutter or food processor. Gradually pour in the buttermilk, stirring until the dough comes together. Turn the dough out on a floured surface and work it just until everything is well combined. The dough should not be sticky. Roll the dough out about 1/4-inch thick. Cut into 1 inch strips. Cut each of those strips into pieces that are approximately 2 inches in length.

Step 4

Remove chicken from soup pot and shred. Add in milk and bring to a simmer. Drop dumplings strips into soup and simmer 15-20 minutes until cooked through.

Step 5

In a small bowl, whisk together cornstarch and water. Pour into soup pot, stir, and return to a simmer. Simmer 2-3 minutes until broth is thickened. Return chicken to soup pot and serve hot.