Old-Fashioned Chicken and Dumpling Soup

Ingredients

• 4 boneless, skinless chicken breasts (1¾ to 2 lb total)
• 1 tablespoon oil
• ½ gallon water (about 8 cups)
• 2 teaspoons chicken bouillon powder (or substitute salt if needed)
• ½ stick (4 tablespoons) butter
• 1 quart heavy cream
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons cornstarch
• 1 cup cold water (for cornstarch slurry)
• Ingredients (Dumplings)
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 3 tablespoons oil
• ¾ cup buttermilk
• Pinch of salt

Instructions

1. 01Cut chicken into 1- to 1½-inch cubes.
2. 02Heat a large pot over medium heat and add the oil. Add the chicken and cook, stirring occasionally, for about 5 minutes to lightly brown — do not cook through.
3. 03Add enough water to generously cover the chicken (about ½ gallon). Bring to a boil, scraping up any fond (browned bits) from the bottom of the pot. Reduce heat and simmer until the chicken is tender, about 20 minutes.
4. 04Use a ladle to skim off any foam that rises to the surface (optional — this won’t affect the flavor).
5. 05Add the butter, chicken bouillon powder, and heavy cream. Continue simmering for about 20 minutes, stirring occasionally.
6. 06While the soup simmers, prepare the dumplings: In a mixing bowl, whisk together the flour, salt, and baking powder. Stir in the oil and buttermilk until a soft dough forms — similar in texture to pie dough. Knead gently 4–5 times, then pinch off small portions and roll or press into small balls.
7. 07Gently stir the soup to create movement, then drop the dumplings into the simmering broth. Cook for about 5 minutes, stirring occasionally to prevent sticking.
8. 08In a small bowl, whisk the cornstarch into 1 cup of cold water. Slowly pour the slurry into the soup, stirring until it thickens slightly, about 3–5 minutes.
9. 09Season with black pepper and additional salt to taste. Serve warm.