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Southern Chicken and Dumplings

Southern Chicken and Dumplings

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
staceywatts

staceywatts

Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 750 kcal
  • 38%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 49.5 g
  • 99%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 2206 mg
  • 88%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
  2. While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
  3. After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.
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Reviews

staceywatts
161

staceywatts

8/16/2011

I'm the submitter of the recipe. The dumpling preparation is all wrong my version is different. You work the dumpling dough adding a bit more milk if needed to just make the dough come together. Then ROLL the dough out to about a 1/4" thickness. Then using a pizza cutter cut the dumplings into squares. DO NOT DIVIDE DOUGH INTO 12 PIECES. You will end up with undercooked dumplings. This is way too much dough to divide into 12 pieces.

linda
60

linda

7/25/2011

I've been making this for years and my family loves it. I do not use the cream of chicken as I thicken my base with broth and a a little cornstarch. I also add shredded carrots and if hubby request I add potatos. I use 1whole chicken. This is really good for those wintery days. For more kick add a shake of dried hot pepper, garlic, old bay

Ashfetz
26

Ashfetz

8/8/2011

I just made this for my family and it was absolutely delicious! I did make more dumplings because I like lots. Next time I think I'll add carrots and celery too.

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