How To Make Southern Chicken and Dumplings

 

Chicken and Dumplings, like most southern food, evolved out of necessity and practicality. Back in the day, chicken was a treat and not something offered or even available on a regular basis. Whenever it was, the chicken was more often than not on the scrawny side.

So you have this woman who has a house full of kids to feed and likely a few guests after word has gotten out that chicken is on the menu, and one scrawny little chicken. This is where flour comes to the rescue yet again! Back in the old days, flour was an affordable staple and bought in twenty five pound sacks. Flour could easily be used to stretch a meager meal so that an entire family would leave the table feeling full and satisfied by making biscuits, dumplings, hoe cake, or an assortment of other improvisational breads and meal stretchers.

This recipe is dedicated to my sister in law’s trainer, Debbie (you owe me Stacey, I just made you sound so hip in that sentence). Debbie’s failed attempts to make dumplings have led her family to formally request that she stop attempting them altogether. Now I’m here to tell you that if Debbie can remain skinny and fit in the land of fried chicken, she can certainly make chicken and dumplings! Stacey has assured her that our family recipe is foolproof and I plan on proving it with this tutorial. I am also going to explain the two instances where Stacey and I managed to screw up this foolproof recipe in our earlier days of cooking so that you can avoid our mistakes and have your perfect pot of dumplings!

Gina, this is for you, too! Gina is a reader who has her hands full with summer heat and two toddlers. When I posted a teaser sentence “Anyone up for chicken and dumplings this week?” at the top of my site, Gina emailed within minutes telling me that she certainly was! Gina, I promise this will be quick and easy enough that you can manage to make it in between calls for “Mama”! After making it once, you won’t even need a recipe!

You will need: Chicken, 1 can of Pilsbury flaky layers biscuits, flour (self rising or plain, doesn’t matter), chicken broth, and cream of chicken soup.

*I usually stew a whole chicken but today I had boneless skinless breasts and no chicken so this is what we got. Feel free to drop a few chicken bouillon cubes into your water in place of the broth.

Pour your broth into a pot.

Add cream of chicken soup.

Stir and let come to a very gentle boil while you prepare the dumplings.

Put a little bit of flour, about a cup, in a bowl.

Add some pepper. I added about a teaspoon. This isn’t a science, just add the amount you prefer.

Salt it. I added about a half a teaspoon. You can just use that as a rough guideline.

Stir that up a bit.

Take all of your biscuits out of the can and set them on a plate.

Now, we’re going to take each biscuit and tear it into three layers like this.

Dip each layer into your flour…

Making sure you coat both sides…
Until it looks like this.

Be sure you don’t skip this step! If you do, your dumplings will completely dissolve in the broth. That is exactly what I did the very first time I ever made chicken and dumplings after I had gotten married. Of course it didn’t help that I had bragged all day about how good my mama’s dumplings were! I ended up with a delicious dumpling flavored soup!

Now take each layer and tear it into three pieces…

Like this.

Lower your heat so that your broth is just barely barely barely boiling and drop these pieces in one at a time. It is important that you DO NOT STIR. We are not going to stir these as we don’t want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve. Stay tuned, I’m going to show you what we will do instead…

This is what your pot is going to look like to begin with.

You want to keep it on a low boil.

Instead of stirring, what we are going to do is just gently push the dumplings down into the broth as they cook.
Stacey stirred hers the first time she made it. She stirred and stirred and stirred. Like me, she ended up with a delicious dumpling flavored soup!

This is going to take ten minutes or so. Your dumplings will take shape and stop looking doughy as they firm up a bit.
See? Dumplings! Continue simmering it, pushing them down from time to time, while you shred your chicken.
Like this.

Drop your chicken into the dumplings and very gently stir that up. I really just push it down a bit like I did with the dumplings but you are past the point of them being able to cook up by this time anyway. Just be gentle.

Oh I wish you could smell these, I wish you could taste these, I wish you had dumplings on your stove right this very minute!

Remember the eighties Coca Cola commercials …”I’d like to buy the world a coke…”. Forget that! I’d like to feed the world chicken and dumplings! How about we start with you?

 

Chicken and Dumplings

Chicken and Dumplings

Ingredients

  • 3 or 4 chicken breasts
  • 32 oz Chicken Broth (feel free to use water with bouillon cubes added)
  • 1 can cream of chicken soup
  • 1-10 count can Pilsbury layers biscuits
  • salt and pepper to taste
  • flour

Instructions

  1. Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. added, Tear up chicken, add to broth mixture.Turn to low until ready to serve.
http://www.southernplate.com/2008/07/how-to-make-southern-chicken-and.html

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Comments

  1. Baker says

    Thank you soooo much!! I am right in the middle of trying to make this dish from a recipe on another sight and got frustrated. Thank you for making this so easy to follow :)

  2. Genie Sawyer says

    I love this recipe for chicken and dumplings. I don’t always have canned biscuits on hand and there is only me & my husband and they go bad on me. I follow your recipe, except I use Mary B’s frozen buttermilk biscuits instead of the canned biscuits. If I forget to take them out when I take the chicken out to thaw, I just zap them in the microwave and hit defrost. I only do this for very short times and check because you do not want to cook them. Now when I am craving my chicken and dumplings I do not have to make a special trip to the store and can use as many biscuits as I need and we will not have left overs for a week. :)

  3. April says

    Are you kidding me??? Although I’m sure making it with canned biscuts is good but this is not what I call Chicken and Dumplings. All you need is 2 cups of all-purpose flour, pinch of salt, some pepper and some ice cold water. Just add enough water till dough forms then add about a tbs at a time to the simmering broth done in about 5-10 minutes. Easy and only few ingredients instead of what you find listed on the side of can. Also feel free to add herbs too.

  4. Dallas says

    I’m in the navy and only get to come home maybe once a year. My mother makes me chicken n’ dumplings every time I do. Well that’s just not enough, so I made this with my girlfriend. Delicious! I told my mom how good it was and she was disappointed saying “Now I’ll never get to see you”.

  5. MARSHA G says

    Hello Christy, As you know I am a faithful follower of your blog, I love it! loved the menu ideas to help with a budget. I do have a question though. I have always made my dumplings the old fashioned way where you make them from scratch and roll them out, I have never taken the time to figure out the cost of doing it that way, which way do you think is cheapest the biscuits or the old fashioned way? I know most people probably have the ingredients on hand for the old way. Keep the recipes coming and the stories are wonderful! They feel like sitting and chatting with an old friend and catching up on all that’s been going on.

    • says

      Hey Marsha! I have never costed it out myself but I am pretty confident that your mother’s way of doing it would be the least expensive. I make mine this way because it is how my mother did it and what my family prefers. But you know what I always say “How YOUR Mama did it is the right way!”.
      I’m so glad you’re here :)

  6. Janice Gowens says

    I have been reading your blog and making lots of your recipes for years. For some reason, beginning today (9 Oct 13), your tutorial pictures aren’t coming thru (white box with red x in upper left corner). Am I doing something wrong; is it my computer or did the computer “demons” decide I was having too much fun?

  7. Sharon says

    Christy, I made this tonight for my 14-year-old son. I’ve made it many times, and it’s his FAVorite! He was so excited when I told him what was for dinner! You made him happy, happy! Thanks for the great, easy recipe!

  8. says

    This is officially my “go to” cold night comfort food. I have made it so often I know it by heart. LOVE this recipe. Comes out perfect every single time. I add a little sage/poultry seasoning, just because we like that flavor with chicken, and some frozen peas/carrots just to add that texture. One of your best, Christy!

  9. Ken G says

    You can improve your dumplings by using Mary B’s dumplings. You can find them in Wal Mart’s frozen food section. You can stir them and they won’t turn to mush. I also like to add some Tone’s Chicken Base to the broth (usually a good table spoon) to add extra flavor.

  10. Brea says

    Christy, thank you for sharing this shortcut chicken & dumplings recipe. I make the messy old-fashioned kind but have been searching for something much simpler for my son to make. He has been on his own for quite awhile and does basic cooking. He told me he wanted to learn to make chicken & dumplings, but we’re sure he wouldn’t go to much effort. He doesn’t even care if they contain the chicken meat as long as there are dumplings. After other shortcut failures, I used your recipe yesterday while my son was visiting for the day. He was pleased and asked me to email the recipe to him. Thanks and God bless!

Trackbacks

  1. [...] for you.  Some people throw out the vegetables after boiling the chicken stock, some people use canned biscuits for their dumplings while others painstakingly roll out beautiful strips of dough.  Some people [...]

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