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!
*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.
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!
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…
You want to keep it on a low boil.
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?
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
- 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.
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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
- 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.
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Posted by Christy Jordan
on Jul 29 2008. Filed under Chicken, FEATURED Southern Favorites!, Main Course, Southern Classics.
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[...] (listen to me soundin like an old pro) from Christy at southernplate.com. Here is her recipe http://www.southernplate.com/2008/07/how-to-make-southern-chicken-and.html. Then kept seeing my stepmom-in-law make them her way, and just decided to combine them! [...]
OK, so do I ever have to tell anyone how easy it was to make this?? I am adventuresome in the kitchen but sometimes not very talented. I once tried to make homemade noodles and made a giant rubber band instead.
This was terrific!! Thank you so much.!! I added Lawry’s seasoned garlic salt, which I add to almost everything but my breakfast cereal, and at the very end stirred in some frozen corn and peas and carrots which I had rinsed in hot water first. I took some along to a friend as a thank you. I have had your book for several months now and I love it. Your corn casserole was the first thing I made and it was fabulous. Thank you so much for being you Christy. xoxojanet
These are the best I’ve ever had, I made them again last night, and the only thing I did different is add sauteed onions and celery!!!
I’m going to try these tonight. I have been making them with floured tortilla shells. They are yummy also.
I make this all the time, there is a recipe in an old church cookbook we have. I just use regular canned biscuits and pinch off pieces to toss in the soup (I use two cans, and no broth). They never dissolve on me, but I am a careful stirrer. A great addition is frozen peas-n-carrots.
My mother made* her dumplings from scratch, rolled them out thin and let them dry after she had sliced them into pieces. She and I discussed the frozen dumplings available in most Pigs and other grocery stores. The ones made and packaged in Georgia were the closest to her Southeast Alabama family recipe.
*Mom is not in good health and can’t cook like she used to. I’m trying to learn her family recipes so they won’t die out.
Christy,
I have never been able to make chicken and dumplings until I found your recipe. I followed it exactly as you posted except I added dark meat chicken along with the chicken breasts. I can’t tell you how excited I was when they turned out just like my Moms and that is the highest compliment
Thanks again for the post. I can’t wait to make them for my family at Thanksgiving!!
Wow Marianne, you just made my day! That is the highest compliment! Thank you so much. I am so glad to hear that they turned out just like you like them!!
NO STIRRING !!!! That was my Momma’s biggest point to make when showing me how to make Chicken n Dumplin’s. Love your site Christy! (we always put in peas & carrots too)
I have never made these till now and it turned out great! I am a new wife and this made my skills look great!
I am so glad to hear they were a hit!!!
Christy: I have never tried using canned biscuits to make the dumplings, but I’ll have to try it. I usually mix up a bisquick “drop biscuit” dough and “plop” them by the tablespoons-ful into my bubbling liquid!! I usually add a small bag of frozen mixed vegetables (beans, carrotts, corn). Family loves it–especially on a cold winter night!!
Quick question Pat, WHEN do you add the bag of frozen vegetables? I am so NOT a cook and need specifics.
Thank you!
Christy: You are going to love me for giving you this secret of mine: homemade egg noodles from the frozen section of Wal-Mart. They make the greatest dumplings with none of the work. Boil a chicken. Let it cool. Pick your chicken of all the meat you can possibly get off of it; add your bag of egg noodles to the chicken water with a stick of butter and your chicken meat; cook until the noodles are fat and filled with the chicken-y goodness. Fussless and fool proof chicken and dumplings. You’re welcome darlin’.
[...] – The candied dill pickles. I am so addicted to them!! And chicken and dumplins, there are so [...]
I make chicken and dumplings in the pressure cooker with an old hen that weighs about 7-8 pounds, the meat is tough unless you cook it for hours or do it in a pressure cooker……..but the chicken taste is so much more intense than using just a regular fryer/broiler chicken. I also don’t add and canned soup to it, the broth will thicken with flour from the dumplings but if you like it even thicker you can add some flour mixed with either water or a bit of broth. MMMMMM I just love some chicken and dumplings or sometimes with flat dumplings called slicks.
ok so i aint never made chicken n dumblins before but i remember them with just chicken, dumblins and egg noodles…is that even the same thing because i am really startin to wonder….i am gonna make this tonight and see if this is what im lookin for or if this is just plain better and i can toss the old idea out the window lol.
Let me know what your final verdict is Ashley.
Found your recipe after the fiancé made a request for chicken & dumplins. I’m a jersey girl living in California who’s only experience w/chicken and dumplins was through the Cracker Barrel. Your recipe was simple & quick and my fiancé loved it! Peas carrots, & corn sound like fun additions I’ll try next time.
I made this recipe for my husband’s Pastor and Wife picnic along with the Chocolate Peanut Butter bars from this website. Both dishes were a HUGE hit.
I had never made Chicken and Dumplings before and took a chance at adding a couple things like soul seasonings, buttered canned biscuits, and used a rotisserie chicken(I was pressed for time).
All I can say is WOW. My husband(who is from Western NY) had never tried Chicken and Dumplings and he’s already requesting it again and wants me to make a dish for his parents. It’s just that good.
THANK YOU!!!!
Hi Buffy! I am so glad to hear everything was a hit!!
Might I also add how fascinating it is watching folks in the North eat good ole’ fashion Southern food.
Christy,
I make my dumplins the same way but use Grands butter tastin biscuits and add a little poultry seasoning. I can’t wait until it gets a little chillier in Bama so I can cook up a big pot. Thanks so much for your recipes.. they have saved family dinner at our house. We LOVE the southern plate and are so proud you’re a local girl
I am making this for the first time *ever* tonight..I am using leftover chicken breast and I forgot to buy the can of biscuits so I am doing the Bisquick dumpling recipe on the side of their box. It smells so good. Cant wait for Hubs to get home so we can eat!!
Made this tonight Christy and my family loved it!!! It’s already been requested to have again in the near future! My only question is, how long can you let it simmer on low? Can you over cook the dumplings? Thank you for being you Christy! Everything I’ve made from your recipes has been a big hit and that says a lot with 3 little people under 3!!!
im a single dad and have been feeding my children boxed meals far to long ima try this dumpling recipe hope it wrks cause i got 4 very strong critics to answer to if not i always loved c&d growing up my oldest is 5
I’m going to try this recipe although I have my Mama’s recipe. She makes them from scratch. Rolls out the dough & cuts them into long “noodles”. They were my Daddy’s favorite dish. I don’t like those round dumplings that taste “doughy”. When I try making my Mama’s recipe however, my dumplings texture is kind of ,,,ummm,,,rubbery??? Not sure how to describe them. They taste good but it’s just not the same.
This recipe was great! It was very easy to make. I lack skills in the kitchen and I do not like to cook. I rarely cook, but was able to make this. It turned out great! Thanks for sharing!
Awesome recipe.
I just LOVE this recipe! It’s one of my top 10 favories EVER!
FABULOUS and easiest to follow! My first time making chicken and dumplings and they tasted like I have been making them for years! They were absolutely DELICIOUS! Thanks so much. Do you have a cookbook? I also tried the banana pudding and have made it 4 times this month? This is my favorite site for southern recipes!
I am so glad you liked them Tiffany!!! I do have a cookbook out, it is called Southern Plate and can be found in most bookstores, Amazon, etc.
Made these again tonight for the second time and just had to tell you that my family LOVES them! I doubled the recipe, and added in extra broth and some water this time, and there’s still barely any leftovers! Thanks for the great recipe!
I dont know what part of the south your from but we in Alabama dont use can biscuit dough in our chicken dumping thats just right nasty
I’m from a part of the South where we are taught manners and would never call someone’s mother’s recipe nasty. Actually Alabama myself, but clearly an entirely different region from you. God love ya
Hi Christy, that is one of my pet peeves as well, criticizing somebody’s mother’s recipe. Poor thing probably didn’t get any recipes from his mama, God love im!
I hear ya Christy. That was just down right rude what he said! I am from Pensacola Florida (AKA Lower Alabama) and although I haven’t tried your recipe, I will this week, I think everyone makes their southern dishes just a little bit different! It doesn’t matter if your recipe is a little different then he is use to, obviously he did not go to school, as he has no manners nor correct spelling and grammar. Keep your mother’s recipe going!
Thanks for the recipe,
A Southern Girl Missing the South
these turned out great
what are some other easy crock pot type dishes good for winter?
Thanks for the pushing down trick! My drop dumplings were hit and miss. One time they dissolved and looked like your dumpling stew (mine is clear, unless my dumplings melt).
I add sauteed onions and celery, then put in some peas, carrots and parsley, and occasionally sweet corn which is pretty with the yellow added to the color mix.
Yummy!
Midwestern by birth, Southern by choice, I am loving your recipes!
Thank you, Christy. Now, I know why my dumplings always disappear!!! Enjoy your site, keep up the good work.
I posted a comment before but couldn’t resist telling you that I make these usually once every 10 days or so now (sometimes every week!) because my kids beg me for them. And last night my husband said I would do my grandmother proud with these chicken and dumplings….she was the only one in the family who could make them, and she passed away a couple of years ago. Thank you so much again for this recipe and your awesome website. I have sent SO many people here, you have no idea!
these look so good. reminds me of my grandmothers recipe. thanks for sharing
Hope you enjoy!!
I am so excited! These actually look like my great grandma’s chicken and dumplings, I can’t wait to try them. Oh, and I am eating a Chocolate chip cloud cookie as I type this. They amazing thanks for that recipe too.
That should have said they ARE amazing. Lol
I am Southern girl, my husband is from Michigan. I have made Chicken n Dumplins for him before (he loves them). I’ve never tried the layer biscuits, but I will now.I make them the old fashion way,my great grandmas recipe..it is alot of work.This recipe sounds great, thank you so much.
Awesome recipe!! Thanks so much for sharing!!!
Very good suggestions, I’m going to bookmark this and come back to it. I’m curious if you have any follow ups to this post?
Interesting. When I was a kid my grandmother on my dads side made her dumplings from scratch with the egg, flour etc. that she dropped from the spoon. My mom just cut up canned biscuits into quarters. They didn’t have the flaky ones back then. After I got married to a good ole Georgia boy and the first time I made chicken and dumplings with canned biscuits he told me those were not dumplings. The next time I made it he made his version of dumplings. As he’s rolling the things out I’m saying, “Those aren’t dumplings, they’re big flat noodles!” After 34 yrs. of marriage we still argue over that even though I now buy the flat ones. I don’t care what you say, those flat suckers ain’t dumplings.
I love chicken and dumplings and mine always feel apart,,now I know why.thank you Christy for the help
Well after reading these comments I can’t wait to ” try ” to make these chicken and dumplings . I do have a question though, would it be ok to use Swanson premium chicken chunks instead of cooking the chicken? I am sure cooking the meat would be better but time isn’t on my side .
My best friends aunt taught me this trick with the biscuits when mine would never come out “fluffy” enough…comes out great! My family is all from the north but I took right to Southern cooking once we moved to Virginia. This is also a great way to use up left over turkey from Thanksgiving..just substitute some of the turkey juice for the chicken stock…little (richer?) flavor. Yum!
I can’t wait to try this recipe! My grandmother always made the best chicken and dumplings when I was growing up but since she has alzheimers now and doesn’t even know me or anyone for that matter anymore I was afraid that her famous recipe was going to be lost forever along with her memory. But after looking at these pictures they look so much alike that I can’t help but be excited to try this recipe and see if it comes out the same as my favorite childhood meal.
Christy, I must say I remember as a child my Momma doing this and the dumplins were slick (yuck) I could could tell right off they were not “real” dumplins. Since that day about 30 years ago I have never skimped on my dumplins
I make em from scratch and roll em thin and I have had so many people tell me my dumplin are just like their Momma’s 
they are a lot of work to make and I don’t make them often as people would like, but when I do I can’t cheat 
But thanks for postin the recipe and keep em comin.
O.k., I received your cookbook for Christmas and this is going to be my first attempt. I am NOT a cook by any means. So, wish me and my family of 6 luck. Also, quick question, how many does this feed? Should I double it? 2 adults and 4 little ones (3 year old identical twin girls, 6 and 8 year old boys). Thank you so much. I’m nervous, but looking forward to it
Thank you! It was a success. And I can say that because EVERYONE had at least 2 bowls! Thank you again. I look forward to many more of your recipes
Just made this today!!! It is so yummy! I steamed some peas and carrots to add to mine, but not to the whole pot, because my husband and son don’t like them.
I ‘m making this tonight for my family…I have made it before and everyone just loved it….my daughter who is about to turn 3 loves it and that is rare! Thanks so much for sharing!!!
Hi Christy,
I was wondering if you can cut these into strips to make them a little longer like noodles! This sounds delicious! =)
I am sure you could Tiffanie, let me know how it works out if you try it.
I have never made chicken and dumplings, I’m from the north. So, could you tell me about how long you cook the dumplings total? I don’t want to over cook them.