I’m not sure what it is about a big ol’ pot of Chicken and Dumplings, but sometimes there’s just nothing that fills your stomach and warms your soul quite like it. There’s no doubt it’s got to be one of my most favorite comfort foods. And while there are plenty of shortcuts out there (and y’all know I love a shortcut!), sometimes you want the old-school, authentic favorite. This is that recipe. Though I do offer up a few shortcuts in the post. (I just can’t help myself!) 🙂 Let’s get started…
Over the years, I’ve learned that nothing is more important about chicken and dumplings than getting your stock right. It’s got to have that super rich flavor and velvety texture.
To do that, I start with a whole young chicken. The bones help richen the broth, so I always use a whole chicken. Opting for a young chicken means the meat will be super tender and since they’re smaller, they’ll cooker faster.
To add even more flavor, I use 1 heaping tablespoon of a wet chicken base like Better Than Bouillon. If you don’t have that, 3 chicken bouillon cubes will work as well.
And as one final punch of flavor, I add a can of cream of chicken soup. This step is certainly optional, but highly recommended. It helps to thicken the stock some and adds some great flavor.
I also like for my stock to be a little thick, so I add a cornstarch slurry to thicken it up a bit. This step is also optional. Simply whisk 3 tablespoons of cornstarch into about 1/4 cup of cool water and then whisk that into the stock. When you bring the stock to a boil, it will thicken up and give it a velvety texture.
Now let’s talking dumplings.
If you are short on time, you can absolutely snag some store bought dumplings that are right delicious. Mary B’s frozen dumplings are probably my favorite. While they’re not my preference, even canned biscuits will work in a pinch. With those, I suggest getting the ones with the flaky layers and then separating the layers and adding them individually to the stock.
But when you want authentic Chicken and Dumplings, you need to make your own. And they’re really not that hard. I start with 2 level cups of all-purpose flour. (Quick note about measuring flour: stir the flour with a fork, then spoon the flour into a dry-measure measuring cup, and level off.) All-purpose flour produces a thick, dense dumpling that has an almost al dente pasta texture. That being said, if you like lighter, fluffier dumplings, you can use self-rising flour instead. The denser, all-purpose-flour-based dumplings are what I’m used to and I find them much easier to work with when rolling them out and cutting them. The self-rising flour ones also tend to break up in the stock if they’re stirred too much.
Speaking of cutting them, once you get the dough rolled out to about 1/8-inch, I use a pizza cutter to make the process of cutting them into strips, then into individual dumplings, super easy.
Regardless of the exact method, Chicken and Dumplings are one dish I think everyone needs to try at least once. Hopefully, with this recipe, we can make sure of that. Y’all enjoy!
Recipe Card
Old-Fashioned Southern Chicken and Dumplings
Ingredients
- 1 (3 to 4-pound) whole young chicken
- 3 ribs celery, each cut into 3 large pieces
- 1 large onion, peeled and quartered
- 1 tablespoon chicken base (like Better Than Bouillon) (or 3 chicken boulllion cubes)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour (see note)
- 3/4 cup ice water
- 1 (10.5-ounce) can cream of chicken soup
- 3 tablespoons cornstarch (optional)
Instructions
- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
- Once cool enough to handle, remove the meat from the chicken and shred. Discard the bones and skin. Set the meat aside.
- Return the stock to medium-high heat. Add the cream of chicken soup and whisk to combine. Add additional salt and pepper gradually to taste. I've used as much as 1 additional tablespoon of salt in this step. It's important to get the stock seasoned well before adding the dumplings. If you prefer a thicker broth, whisk together 3 tablespoons of cornstarch with 1/4 cup of cool water to form a slurry. Whisk the slurry into the broth and bring to a boil to thicken.
- Bring the broth to a rolling boil. Add the dumplings to the stock one at a time - dropping them into the broth and not on top of one another. Stir gently. Once all of them are added, cook them for about 5 minutes or until they are tender and begin to float. Gently add the chicken to the pot and stir to combine. Cook long enough for the chicken to heat through.
Notes
We had this tonight and it was great! This tastes like the recipe my Grammy used and how most of us in the south (Arkansas) eat it!
That’s the highest compliment you could give me! Thanks, Ali!
I was raised with your style dumplings not only with chicken and dumplings but Lima beans and ham she would add them to the broth
I’ve not had them in the lima beans and ham, but I think that’s certainly going to happen! Sounds great to me!
Love these kind of dumplings,just like my grandmother use to make.
Thanks, Barbara!
Do you have a recipe for a vinegar slaw? The only slaw recipes I can find is coleslaw with mayo. I like that kind too but I also like the kind with vinegar
I don’t, but I’ve put it on my list. 🙂
This is an awesome recipe! I doubled the dumplings and then kept some in the fridge and made a second batch a few days later. I had no idea homemade dumplings were this easy and delicious. Thank you!
So glad to hear you had success with the recipe!
I prefer the “drop” dumplings instead of the “noodle” type. The rest of the recipe sounds great. I use Bisquick to make my dumplings.
This is an awesome recipe
Thanks, Pam!
I have never made Chicken and Dumplings. I have a recipe for Pennsylvania Dutch Slippery Chicken Pot Pie which is similar to the Southern version. The one you provide is not even close to my recipe or the Southern version. I take shortcuts, but I never put canned soup in it.
It gives it a richness and boost of flavor, but you can certainly leave it out.
It also adds ingredients I would not want in my food!
As I said before, you can certainly leave it out.
I was born in the South. My husband was born and raised in the North. Some of his ancestors are Pennsylvania Dutch. The only thing I change in this recipe is the chicken. I use a 12 ounce can of chicken breast instead of the whole chicken. This is the recipe I use:
Slippery chicken pot pie
This has been a family favorite for generations. My mother made it. My mother-in-law made it, as well as her mother and her mother’s mother, and so on. Some of our ancestors were from Germany and some settled in Pennsylvania; hence, Pennsylvania Dutch.
You can buy a whole chicken for this, or you can do as I do and use the chicken parts that your family doesn’t like such as necks, wings, backbones, and giblets. I save them in a large Ziploc bag in the freezer until I have enough. If your chicken was previously frozen, then cook off the parts and freeze the broth and chicken for another time. It will keep well in your freezer for about 6 weeks.
This is what the recipe calls for.
Ingredients:
1 large chicken or a 12 ounce can of chicken breast
2 large potatoes, peeled and diced (I don’t always put them in, because I don’t need the extra carbs)
1 cup diced onion
1 ½ cups diced celery
½ teaspoon pepper
salt to taste
water
Cover chicken with water and cook in a large pot, until tender.
Remove chicken from broth and set aside to cool and debone. ( if you refrigerate broth for several hours or overnight, fat will rise to the top and is easy to remove.)
Add vegetables to the broth with salt and pepper. When the broth is boiling, add the pot pie dough.
Pot Pie Dough
Ingredients:
4 cups all-purpose flour (I use unbleached)
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons butter
1 ½ cups milk (This is where you can get rid of some milk that might be out of date by a few days)
1 beaten egg
Mix ingredients and knead into a firm mixture. divide in half and using a rolling pin roll the first half out on the lightly floured surface. Cut dough into squares 1 ½ inch or smaller. Drop squares into boiling broth, and repeat with the rest of the dough. Cook until dough is puffed and tender. It is served as a stew.
Vegetables that go well with this are coleslaw, pepper slaw, peas, carrots, broccoli, or Salad. I sometimes add carrots or peas to the pot pie when cooking. My children don’t like peas very much, so if they are here for dinner, I won’t.
My husband, children, and grandchildren say the best part is the dough. I will admit that the dough is delicious, but I love all of it equally.
If you don’t like chicken, beef is good as well. I heard stories of my grandfather-in-law (Brant) hunting for squirrels or rabbits for pot pie. I have also had ham and bean pot pie at the fire hall.
This sounds absolutely amazing!! Thank you so much for sharing it with our community!
The recipe says to mix the flour and ice water to make the dumplings. Aren’t there any other ingredients??? Flour and water make paste! I know this because many years ago when I was a newlywed I tried to make dumplings like my mom’s, but I didn’t know how she made them. I mixed flour and water and dropped them into the broth and, God love him, my husband actually ATE them so he wouldn’t hurt my feelings. And my dumplings were just little balls of paste.
The recipe is correct. In the right quantities flour and ice water make dumplings. My family has made them this way for decades. It works. It just has to be in the correct amounts.
Okay, thank you! I’ll give it a try.
Stacy I have found to save time making dumplings I buy the dumplings already made by the name Mary B’s Open Kettle Dumplings. They are fantastic to use. I know they take a little longer to cook but it is well worth it. I also add Cream of Chicken soup to the broth and when the dumplings are beginning to become tender. I also add one small can of Carnation milk. This will make your recipe nice and creamy. I get so many compliments on this recipe.
Hi Polly,
Where are you finding Mary B’s Open Kettle Dumplings? I’ve checked all the grocery stores near me and they don’t carry them.
My grocery store is Super Foods but Walmart normally carries them also.
I was eager to see this recipe because I was curious about the type of dumplings you use. I too love chicken and dumplings and use basically the same ingredients (ha-ha, including the occasional can of soup) but–and this is a big one in my kitchen–I prefer ‘real’ dumplings, those fat, puffy German style things. I guess my grandma’s Viking DNA outweighed Grandpa’s Tennessee genes. I’d call your recipe “chicken and noodles…and really yummy. Yeah, I make my own egg noodles to use in this dish.
Mine always fall apart. What am I doing wrong. I’ve tried several times. Am I cooking them too long or stirring too much.?
Are you using this recipe?
Since the early 1900s, my grandmother and mother (N.C. and Va.) made chicken and dumplings your way, minus the can of soup and plus shortening in the dumpling dough. When there was no chicken, Mom cooked her dumplings in the pot liquor from whatever greens (mustard, turnip, collards) were available. I now make a legacy chicken and dumplings in tribute to my Mom and Grandma that includes a large can of greens in the broth (w. liquid) and some sliced carrots. The base is thinner than the classic and the vegetables add an earthiness and color not in the original but it’s still recognizably chicken and dumplings and still the most warming, soothing and satisfying dish imaginable. Mom liked it and I’m sure Grandma would have, too. Thanks, Stacey, for putting us all in a good comfort-food-memory mood.
This sounds absolutely amazing! And such a great way to use that delicious pot liquor!
Hey Stacy! I had a craving for chicken and dumplings now that the weather turned cold here in SW Texas. I have a recipe that is basically chicken soup: garlic, thyme, sage, black pepper, parsley, bay leaf carrots, bell pepper celery, salt, chicken bouillon, chicken thighs and drumsticks but now that I have become a minimalist is my cooking approach I search for recipes. Your recipe caught my eye. Gonna make it on Christmas Eve. Blessings and Merry Christmas 🙏❤️🤗
Hope it turns out great for you, William! Merry Christmas!
It is very delicious and I like the flat dumplings! This A plus . I used cornstarch to thicken the soup. My daughter is lactose intolerant. Yummy !
So glad you enjoyed it!
I’d give more stars if I could! Followed the recipe exactly, with the exception of adding fresh thyme and bay leaves to the cooking liquid for the chicken, and adding fresh thyme and parsley to the dumpling dough. Spectacular results! Cannot wait to make it again.
Thank you so much Ann!
A lot of times I cheat and use a rotisserie chicken to make my chicken and dumplings. I’ve always made the bisquick, drop style. I want to try the noodle style as that is what my husband grew up on. I normally use chicken broth and cream of chicken soup to recreate the broth I would have from boiling a whole chicken. Do you have any suggestions on what to add to the box chicken (other than the cream of chicken soup) broth to simulate what I’d get from boiling the chicken?
I would suggest adding some chicken bouillon or jarred chicken base to amp up the chicken flavor!
I love chicken and dumplings. My grandmother and mother both made them well. I tried making them twice before years back and it didn’t come out right so I’ve been running from making them ever since. Now that my grandmother is no longer here and my mother has Alzheimer’s when I was home in New York helping my dad out he asked me if I could make chicken and dumplings. Once again I ran from it. Since that question I’ve been determined that I’m going to try it again. Third time May be a charm. ☺️ I do have one question. I don’t use canned soups. Do you have a suggestion on a replacement for the cream of chicken? I have found and made a recipe for a substituting it previously; however was wondering if you possibly had any suggestions of your own. Thanks for sharing the recipe. Can’t wait to try it.
Would probably just suggest leaving the cream of chicken soup out altogether. If you find it lacks some flavor you could add some chicken bouillon!
I can’t wait to try this! My Alabama born and raised Nanny made them exactly like this!! I remember her telling me “they are just flour and water”. She would make them early, rolled them out on a brown paper bag and let them almost dry out before using them. I have made chicken and dumplings but have never made my own. Always used the Mary B’s frozen ones. They flavor was very similar but the texture isn’t quite right. I am very hopeful that these are gonna be like hers! Thank you!
Hope they turn out great for you, Jennifer!
In central PA this is very similar to what we call pot pie. Not the baked kind but the kind where dough squares are dropped into bubbling broth, then chicken added later. We also put cubed potatoes in ours, big chunks. However, we make our dough by making about 5 cups of flour and adding a tbsp of shortening or butter for each cup of flour. Mix like pie dough then add water until you get a circle about the amount you’d roll out for a pie. Then we cut it into 2″ squares and drop into simmering broth. Keep the shortening to a minimum or it will disintegrate into the broth. this is just an overview but this recipe sure seems a lot like our pot pie. Yum!
Sounds great, Jeannine! I’ve not every heard of this called pot pie, but always love learning about culinary/foodways of different parts of the country.
I need to make the dumplings before cooking them. Do I freeze them & if so when I bring the stock to boil do they have to be thawed?
I suppose you could freeze them once your roll them out and cut them. Just put them flat on a sheet pan in the freezer until frozen then move them to a zip-top bag. I would imagine you could add them frozen, but be cautious at the frozen dumplings will bring the temp of the broth down so make sure it returns to boiling before adding more. Hope that helps!
My Mother in Arkansas always froze hers and put them in the broth frozen. She added salt to the dumpling mix and butter to the broth but no soup. Also, plenty of black pepper after cooking before serving.
I Love Chicken & Dumplings it’s my go to Comfort Food. If I’m getting sick or just down. It aways fixes me up. But as I belive most people like the kind their Grand Mothers or Mother cooked. I prefer the homemade ones like these. But I’ve ate & enjoyed them with biscuits & tortillas, however I do not care for the ones with the dough balls on top. My opinion of them is soggy bread. But my Husband loved them because that’s the way he grew up having them. Just like dressing my mother made with crumbled cornbread with a few slices of bread crumbled in, celery, onions, raw eggs, poultry seasoning. chicken or pork neck bones broth then baked in the oven. She would put the chicken pieces from the broth on top before she put in oven. This is my second go to comfort food. His Mother made stuffing like stove top stuffing in my opinion yuck, but he loved it. Me I’m open to try anything once anyways. You never know if you would like it if you don’t try it. I don’t down the way anyone makes it. Their tastebuds are just different than mine.
This is so true! So glad this recipe “fixes you up”
This looks delicious. I usually use chicken breast strips and they are often dry and stringy. I’ll try a whole chicken.
How do you select a young chicken?
This certainly should help as often the strips get overcooked. You’ll also end up with a much more flavorful broth. When it comes to choosing a young chicken, it will say it right on the packaging.
Hi Stacey,
Thanks so much for your recipe!
When I first made chicken and dumplings for my husband 36 years ago he said “that’s not how my Arkansas grandmother made them” I was raised on chicken and dumplings California style made with chicken thighs, bisquick and cream of chicken soup, fluffy and delicious. Never knew there was another way.
Wanting to make something for my husband that would remind him of his childhood I finally made them his grandmother’s way. He said she made it with lard aka bacon fat which she added to her dough. Since we are in our 50’s we don’t do lard LOL. I love your recipe! My only addition is a tablespoon of vodka with the ice water while making the dough, and no need for the cream of chicken soup the stock is flavorful enough when I roast the chicken myself. It was delicious!
Thanks much bon appetit!
Thanks so much, Elaine!
I’ve also learned recently if you will allow your chicken to completely cool in its broth before taking it out, your chicken will be juicier…it works!!
I will definitely have to try this!
Thank you. I’ll give it a try.
@Saundra Finley Chicken breast just does not have the same depth of flavor as the dark meat, is easily overcooked and often dry IMHO. A whole chicken way beats breast 🙂 .
I’m definitely not truly southern. My mother was English and my father was from an enclave in Maine that had migrated down from Montreal. As a family, we lived in Central Florida (which, I’m pretty sure, is “south of South”) for decades; my family remains there, but I currently live in Calgary, Canada, and try to expose my Albertan friends and neighbors to these wonderfully rich southern recipes as often as I can. These comments have been so educational! I read the recipe carefully, continued to look at each picture, and all the while I am thinking, “but where are the dumplings? Why didn’t he take a picture of this dish with the finished dumplings on top?” (As pictured, I guess I would think of it as some sort of chicken-noodle something…)
Why didn’t he take a picture of the dumplings? Now, I know why! So, I have no idea if our doughy “on top of the broth” deliciousness came from my mother’s English education, my father’s “as far north as one can get within the US” lifestyle, his mother’s French-Canadian upbringing, or Floridian neighbors who passed along a recipe to my Mom. But I find it quite delightful to be more fully informed of the options!!
Isn’t it super interesting to find so many variations on a single recipe?
We lived on a British Air Force base in Germany for several years. Our British neighbors, as well as our German friends, all put small round dumplings in their beef stews and were surprised by the flat, chewy, rectangular dumplings my mother (born and raised in North Carolina) put in her chicken and dumplings. So your dumpling exposure definitely favored a fondness for “on top of the broth deliciousness.” I love both kinds of dumplings (and all the Asian variations, too), although Mom’s will always be my favorite.
This recipe was amazing! I even made my own dumplings, and my husband couldn’t get enough! He said it’s the best he’s ever had. I will definitely be making this again!! Thanks!!!
Awesome! I’m so glad it turned out great for you, Cindy!
Any tips on reheating? I always find mine to be super thick after refrigerating. Do you just add water to thin it back out? I grew up with the biscuit version but I love the “noodle” version. Someone once told me they ever to this style of dumpling as “slickers.” We lived in iowa a few years and they make a similar dish but just call it chicken and noodles and use the frozen reames egg noodles if not homemade. So delicious however you make it or what you call it. Thanks!
Hi Emily! Yes, it will certainly thicken as it sits, so I usually reheat with a little extra water or broth to thin it out a bit.
My great grandma used milk to think it out when reheating. We thought it was super yummy 😋
Sounds good to me!
for those who say this recipe isnt a southern chicken n dumplins recipe is plain ol wrong! HERe is the story of the origins of chix n dumplins. Virginia is the origins! meat dumplins in the 1600s then virginia and north carolia followed with them as we know them today. having lived in williamsburg Virginia for a decade plus,all my kids born there, and having theOld Chickahominy House restaurant who is world renown for their chicken n dumplins, bruinswick stew and their pies,can tell you it doesnt get much more southern. they dont rool their dumplins, but a friend from Tenneessee does . BOTh are to die for! Saying there is only one way to make dumplins is like saying there is only one recipe for southern biscuits. i have found c&d vary as much as ANy other recipe. from rolled strip dumplins, like this recipe, to drop dumplins, to cut dumplins..etc etc.. IMHO ANy chicken N dumplins recipe is good when there is none left after sunday dinner! Try different recipes! THAt is how we learn,grow and celebrate differences! 🙂 https://www.wideopeneats.com/the-real-story-behind-chicken-and-dumplings/
Here! here! Thanks, Meems!
Stacy,
You said in a previous comment that you had never tried your chicken and dumpling recipe using tortillas for the dumplings. I value your recommendations and would appreciate you trying it at least one time and giving us your opinion!
Thanks!
Kathie
I’ll see what I can do! 🙂
I was taught to use a basic dumpling recipe, a/p flour, baking powder, salt, pepper and chicken broth. Roll out dumplings, cut in strips of 1×3 inch, sprinkle with flour. Adding the flour to the dumplings will make a gravy which makes the dish so much better. My family and friends enjoy the meal.
Happy holidays.
Thanks for sharing your tips, Linda!
I live in Southern Louisiana, and I’m here to tell y’all that if you come down here and go to a restaurant for chicken and dumplings, you might get the puffy biscuit balls in one place and the noodle like ones right next door. I, personally, don’t see what the big deal is whether or not one is more or less “southern” than the other. They both taste great, and this recipe is by far one of the best and closest to getting to my mom’s. I’m totally going to try using the broth to make my dumpling dough next time, like someone suggested. These were so good with just water though. Stop hating on region food and just eat, people. 😀
Thanks, Potasey!
Attempting to re create my grandmothers chicken n dumplings Alabama style. Love the idea of cream of chicken soup addition. However I know she did not do this could she have added cream? How would you get the rich creamy broth the old old fashioned way. Thank you
It’s certainly a possibility, but I’m not familiar with any recipes that include cream. Most simply get the smooth texture from the collagen in the chicken skin and bones and then thicken with the excess flour on the dumplings.
My mom always added real butter and milk to her broth which added such richness. I definitely add real butter but have learned evaporated milk adds a flavor like no other!! Everyone loves it!!!
To make it creamy without adding the cream of chicken soup, our family always added a mixture of milk and flour into the broth. It makes it creamy and thickens it so there’s no need to add a slurry of water and cornstarch. Most add it after adding the dumplins and they’re almost done because if you add it before adding the dumplins, the flour on them (homemade) will thicken the broth a little naturally and could cause the broth to be too thick which could make the dumplins to stick together a create a big mess. We’re all Alabama born and raised and this was the only way I knew to make them until in my 40’s when a friend said she was making chicken and dumplins with canned biscuits. Yes, she’s a yankee and they were good, but to each their own. No judgment here. If the broth doesn’t have as much chicken flavor as you’d like, you can use bouillon, bouillon cubes or a packet of chicken gravy. It all works. Hope this helps.
Man! Now I want chicken and dumplings AND cornbread (saw your cornbread post earlier today).
Ha! Sounds like I’m doing my job! 🙂
I’ve always been intimidated by the idea of making this dish. After trying your recipe, I’m not sure why! Thank you! It was delicious and will be making it again!
I’m so glad to hear you had success with my recipe!
This is exactly the way my mom made her chicken and dumplings (well, I have to ask her about the soup cuz I don’t remember her mentioning that!…but hey…what’s a recipe without our own twist on it!) My question is this: I just made some chicken stock from 2 rotisserie chickens….so I have the velvety smooth homemade broth, along with the shredded chicken I set aside for quick meals. So, saying that, I’ve got the makings for some awesome chicken and dumplings….How many cups of broth do you think I need to use in order to make this recipe? Thanks!
Hey Tonya! Once the chicken is cooked, I would imagine you’d have 8 to 10 cups of broth. Hope it turns out great for you!!
I was born & raised in the South & our homemade chicken & dumplings have always been the rolled out dough & cut by hand. My grandmother would roll over in her grave if we used pre-made biscuit dough. That makes it no longer homemade.
Ha! Most of our grandmothers didn’t have the canned biscuit dough, but regardless, I’m not going to hate on folks if they need a shortcut. But, by far, homemade is best. 🙂
If our grandmothers had canned biscuits, they would have used them in a pinch.
I bet you’re right!
Sorry, but being a Georgian, I am a southern as can be and I’m telling you that this IS NOT southern chicken and dumplings. Rather it’s the Yankee version. Southern dumplings are always, always, always made from biscuit dough, not noodles. Simply make up a batch of biscuits and roll the dough into one-inch balls. Drop these into your stew about 20 minutes before you’re going to serve. They will cook into fluffy dumplings and will thicken the stew as they cook.
This is the way I, my momma, my grand momma, and everyone else I’ve ever known makes this delicious dish.
Hi Bill! You know we have this “what is and isn’t Southern” conversation a lot around these parts. The truth is, there’s no rule book about what is and isn’t “Southern.” So saying that my version isn’t, is completely false. Just as I wouldn’t say that your version isn’t “Southern” either. My mother, grandmother, and great grandmother all made it this way and we’ve been in southern Alabama for generations. In fact, I grew up being taught that the biscuit method was more “yankee.” Heck, even Paula Deen makes her’s this way. All this being said, it doesn’t really matter. I can call my family’s version Southern just as you can call yours the same thing. There are big problems in the world today and putting an adjective next to the words “Chicken and Dumplings” shouldn’t be one of them.
Completely agree with you, Bill. That’s how my southern Arkansas grandma made them! They taste better that way, in my opinion.
I hate chicken and dumplings that way, it tastes uncooked and not the way I know it to be, a dumpling is not a biscuit, but to each their own!
I totally agree Stacey. Southern roots are southern roots. My momma made the fluffy ones but I fell in love with, and prefer the ones you make. I live in Georgia and there’s not a southern restaurant her that doesn’t make them like you.
Both are delicious. Just a matter of preference
Thanks, Virginia! Glad to know I’m in good company!
The South is a big place. These strip dumplings are how my grandmother made them, in central Tennessee, which I’m pretty sure is in The South. She never let anyone in her kitchen, so I never learned how she made hers. I’m still trying to find that perfect recipe.
So true! Hopefully this one might get you a little closer!
I am 70 years old. Both of those recipes are good wholesome rib sticking Southern dishes. I am 3rd generation German. My great Grandmother cooked them both ways. One is actually lighter on the stomach than the other so you can have other entrées. The other is for one pot dinner. They are both delicious. Chicken and dumplings are called the poor man’s frozen dinner. They freeze great and if you are under the weather, there is dinner. Be sure to thaw in refrigerator.
Thanks, Nancye! And thanks for the tips!
Gotta say, I was raised in Arkansas and lived in Tennessee and Mississippi all of my adult life. Never had biscuits in my chicken and dumplings. I always thought it was a Northern thing. My mom’s recipe was just like this one but without the soup. She made her dough the same way. Guess there isn’t necessarily a “Southern way.” It’s just all good.
I think you’ve got a point here, Dee! 🙂
Hi Bill!
You can’t get more Southern in the US than Texas and this is how my grandmother and her mother both made them. 😉 The biscuit dumplings are ok to though.
Couldn’t you do this in a pressure cooker? If so. how would you do it? Recipe?
I don’t have much experience with pressure cookers. You could certainly cook the chicken in the pressure cooker.
To make the smooth, rich broth so necessary to make great dishes like these dumplings, cook the chicken in a pot, rather than a pressure cooker. I tried it with the pressure cooker, and it just wasn’t as smooth and rich tasting.
Thanks for that tip!
I can remember my south GA grandma making chicken and dumplings for Sunday dinner(late lunch). But my South Carolina friends said they called it Chicken and Pastry, and dumplings where the balls of dough. Whatever you call it, it reminds me of a southern comfort home meal.
Now that I’ve moved to TX, I make it with soft flour tortillas. Cut the tortillas into strips and drop them in the broth same as you would the dumplings. It’s time saving and surprisingly delicious and lighter.
I’ve heard of folks doing that with the tortillas, but I’ve never tried it myself.
Just made this. Love that you use Better than Bouillon – I do too – because it has no MSG it’s safe for me. Only change I made was I made my dumplings from the Bisquick recipe – and added about 1/2 poultry seasoing to them. Thanks for a great recipe.
Glad you enjoyed it, Kathi!
My mother used the broth from boiling the chicken to make the dumplins.
I can see that it would certainly add some flavor! Did she use it while it was still hot?
Stacey, well I’m late to this party! My mother would dip out a cup or so of the broth (after it was seasoned)and let it cool down before she mixed in the flour. If dumplins dough too thick, add a bit more of the broth. If too thin, add a bit more flour. I can’t tell you how many years I tried different recipes–eggs, buttermilk, etc before watching her finally make the dumplins; could not believe how easy hers were. Also, I noticed your dumplins were cut in strips–just like my mamas.
That sounds like a great idea to add some more flavor to the dumplings. Thanks for sharing!
So to make the dumplings, it is just water and flour? This looks very yummy and want to try, but want to make sure I get the dumplings correct. Thank you!!
Yes, just flour and water. Enjoy!
No salt or pepper in the dough? I’m far from the south but I want to try this.
I don’t put any in it, but I don’t see any reason you couldn’t.
Hi, Stacy 🙂 My Mom always loved what she called a “tough” dumpling & these fit the bill! Comfort food at it’s finest! Love your recipes here in the Bluegrass state of Kentucky! 🙂
Thanks so much, Kathy!!
All good…now if you can do us all a favor and tell everyone there to vote both Moscow Mitch and idiot Rand Paul out of office…many thanks
Your an idiot.
Bill Tompkins – *you’re.
Agreed!!@
Please keep your politics to yourself. This recipe is amazing! 🤩
I used your recipe and it is so close to the way my grandma’s recipe. My family loves it.
Thank you John! That is quite a compliment!