Mom’S Chicken ‘N’ Buttermilk Dumplings Recipe

Name: Mom’S Chicken ‘N’ Buttermilk Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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

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.

1135

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 stewing chicken (about 5 pounds), cut up, 10 cups water, 1 large onion, chopped, 2 medium carrots, sliced, and more.

Yes, Mom’S Chicken ‘N’ Buttermilk Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mom’S Chicken ‘N’ Buttermilk Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions