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Southern Style Chicken and Dumplings

Southern Style Chicken and Dumplings

Teresa

Teresa

A southern favorite and the hit of our family reunion in 1995!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 846 kcal
  • 42%
  • Fat:
  • 49.2 g
  • 76%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 56.2 g
  • 112%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
  2. Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
  3. To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.
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Reviews

ROSEPETALS2000
202

ROSEPETALS2000

6/22/2003

I gave this recipe 3 stars because it does use the traditional Southern "slippery noodles" called "pastry". However, that is the only similiarity to being Southern that I saw. Lemon? Bay Leaf? Sounds like flavors above the M/D to me. For authenticity, add 1 teaspoon poultry seasoning to the chicken as it boils. A roaster or hen will give the better flavor. Skim the fat from the broth and use it to make the noodles. When done properly, this is a labor of love and takes the better part of a half day to accomplish. To properly complete the recipe, after all the noodles are added to the pot and it is allowed to simmer for about ten minutes; turn the heat off and cover. Allow to "rest" for another ten to fifteen minutes before serving.

TINAWILL
120

TINAWILL

11/8/2006

Great recipe for Southern Dumplings. I made my own recipe for the chicken & broth. NO LEMON, NO BAY LEAF, NO THYME! I cooked the chicken with 1 chopped onion, 3 diced carrots, and 3 ribs of diced celery. Add chicken broth & some black pepper (just the same as how I make soup)... THEN follow the recipe for the dumplings!

Mad Scientist
120

Mad Scientist

6/18/2006

AWARD WINNING!The Dumplings really made this recipe. They were easy to make and if you treat the dough like pie dough and don't over mix, they come out sooooo tender. I cooked the chicken budget style: Frozen breasts with just a little chicken broth, black pepper and a bay leaf. Those of you who said the lemon gave it a funny flavor, should make sure your chicken is simmering and that the lemon is only in for about 30 minutes. The only thing I would change about this recipe is the directions stating to serve immediately. I let it rest and the broth thickened on its own within 30 minutes. It was even better the next day.

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