Chicken and Dumplings Recipe

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Chicken and Dumplings make the perfect, comforting meal anytime of the year, but especially when the weather is chilly.

Growing up, whenever Grandmother Verdie said she was making her Chicken and Dumplings recipe, we begged to be able to eat dinner with her that night. Thick and creamy, full of moist, tender chicken, and dumplings that were light as a feather. Her recipe is a prize. No fiddling necessary with this recipe.

As I made her recipe for chicken and dumplings, I remembered how she would hum as she cooked. As she rolled her dough and gently dropped it into the soup, she would just hum away. Usually it was whatever song had been played in church the Sunday before and then sometimes it was the song, “Babies Got Her Blue Jeans On.” I have no idea why she loved that song so much, but I loved to watch her when it came on the radio. She’d always get the biggest grin.

Her kitchen wasn’t as big as a minute, but there she’d be cooking and humming and showing me how to get the dough just right. “It’s not the same as biscuit dough, now, ” she’d say. “Be sure not to overwork it. You don’t want your dumplings to sink.” She always gave the best advice – for recipes and everything else.

So, here’s her Chicken and Dumplings recipe. I’m sharing a family treasure. And please, be sure not to overwork your dough.

4.0 from 1 reviews
Southern Chicken and Dumplings
 
Prep time
Cook time
Total time
 
Southern Chicken and Dumplings are easy to make at home with this classic, family-favorite Southern recipe.
Author:
Serves: 8
Ingredients
  • 1 whole chicken
  • 1½ teaspoons salt
  • 2 cups flour, self-rising
  • 1 heaping tablespoon Crisco shortening
  • ½ cup buttermilk
  • ½ cup cold water
  • ½ cup butter, cold
  • 2 cups milk
Instructions
  1. Boil chicken on low heat until very tender, approximately 2 hours.
  2. Remove chicken from broth and pull into strips, returning to broth.
  3. Add salt to broth.
For the dumplings:
  1. Mix flour, Crisco, buttermilk, and water together to form dough.
  2. Roll out thin on lightly floured paper towels.
  3. Cut into 1 inch strips and pinch off 1½ inch pieces.
  4. Drop dough pieces into boiling broth. Cook enough to turn over in broth.
  5. Add butter and milk and allow to gently boil for 3-5 more minutes.
  6. Remove from heat and serve.

 

And that’s how you make the best chicken and dumplings you can imagine.

I promise you, if you like chicken, you are going to love these chicken and dumplings. Without a doubt!

But I do wonder what memories Little Buddy will have of me when I’m cooking? It’s definitely my happy place. I think I’ll crank the music up a little louder when we’re cooking tomorrow. And hum a little more.

Enjoy!

DISCUSS

  1. 1

    Alice says

    This looks so yummy! We didn’t have a rolling pin growing up so we used the pinch a bit method for everything from making biscuits to dumplings, cookies, or whatever we cooked that required one. Thanks so much for sharing such a treasured recipe with us. I can hardly wait to try it.

  2. 4

    says

    My dumpling recipe is a little different – but I agree with you, it is a treasure. I probably make it once a week during the winter. I’m German – and our version is called Nookala.

  3. 5

    says

    I made the broth first with onions, celery and carrots. Strained it and then followed your recipe. I got a TON of compliments! The dumplings are a keeper! I think I would add a dash of poultry seasoning to them though. I know, grandma might cringe at that, huh?

  4. 7

    Kari says

    I’m confused. Is there butter in the dumplings dough AND the broth. The recipe states mix flour crisco, buttermilk, water and butter to form dough. Then later it says add milk and butter and boil. I don’t see where amounts are specified. Am I missing something?

    • 8

      Robyn says

      Thanks so much for your question, Kari. Sorry it was confusing. The butter is only in the broth. I’ve updated to clarify. Thanks so much!

  5. 9

    says

    Love chicken and dumplings. Had to laugh….I grew up with a dropped dumpling. Husband grew up with rolled out dumplings. He accuses me of being a Yankee. I then demand to know why he doesn’t eat grits! LOL Running gag for 25 years of marriage.

  6. 11

    says

    There’s something almost magical about learning a treasured family recipe from our Grandmothers – now that mine’s gone, it always makes me feel closer to her to make one of our family’s recipes. I can’t thank you enough for posting THIS recipe – I grew up with drop dumplings and have been looking for the true Southern styled rolled dumplings. This looks positively heavenly!

  7. 13

    Stehanie turner says

    When we make ours instead of adding water to the dough we add some cool chicken broth … Just adds more flavor.. My aunt the dumpling lady .. I have made them a few times though we are a rolled dumpling kinda of bunch in the south…

  8. 15

    says

    How much broth do you use? I pre-cooked my chicken so wanted to start after the boil chicken step but am not sure how much broth to add the chicken to.

  9. 16

    Jenny says

    do you boil the chicken in just water or in broth? and how much?
    Thank you, I cant wait to try this as well as your slow cooker beef stew!

  10. 18

    Donna says

    I know this might sound strange but I add some white peppered gravy mix to my broth after dumplings are added. This makes it so good.

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