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Nutrition Facts
Serving Size 1 (348g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 785
Calories from Fat 451		(57%)
Amount Per Serving		%DV
	Total Fat 50.1g	77%
	Saturated Fat 15.1g	75%
	Monounsaturated Fat 19.2g
	Polyunsaturated Fat 12.2g
	Trans Fat 0.0g
Cholesterol 206mg		68%
Sodium 1223mg		50%
Potassium 585mg		16%
Total Carbohydrate 34.9g		11%
	Dietary Fiber 1.1g	4%
	Sugars 0.2g
Protein 45.5g		91%
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Southern Chicken and Dumplings

Recipe #5083 | 2¼ hours | 15 min prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

By: Tonkcats
Dec 1, 1999

Yum. Cooking time approximate.

SERVES 6 -8 (change servings and units)

Ingredients

1 whole chicken, cut up
1/2 tablespoon salt
1/4 teaspoon pepper
1 cup milk

Dumplings

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening (such as Crisco)
1 egg, beaten
1/2 cup milk

Directions

1
Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender.
2
Remove chicken from water.
3
Remove bone and skin.
4
Set chicken aside (while chicken is cooking, prepare dumplings.).
5
Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork.
6
Add egg and 1/2 cup milk; mix to form dough.
7
Roll dough to 1/4-inch thickness on floured surface.
8
Cut into four-inch strips with sharp knife.
9
Drop dumplings into simmering chicken broth.
10
Cover and simmer until dumplings are done.
11
Add chicken to dumplings and 1 cup milk.
12
Cook slowly for 10 minutes.

Questions about this recipe?

Featured Reviews for This Recipe

From: snuqueen

On Nov 7, 2009

I had made some broth from a left over roasted chicken. I was looking for a recipe that included lots of chicken broth. I heated it up and added the dumplings. At first, they bubbled and puffed up....thought I had made a mistake. Cooked them a little longer and they were perfect! The hubby ate 4 bowls! Added extra pepper and garlic because everything needs pepper and garlic! Thanks, Tonk, for helping us make comfort food!

0 people found this review helpful

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From: ABAcalvarywife

On Sep 20, 2009

I only needed a dumpling recipe, as I was out of Mary B's frozen ones, and wow! Never again will I use frozen, these were delicious, and reminded me of my great grandma's dumplings (which is a huge compliment!) Thanks for posting!

1 person found this review helpful

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From: AlabamaGirl71

On Dec 23, 2004

OK, I was a little skeptical at first, cause the dough was a little hard to work with....was much too crumbly, but the more I kneading it, the easier it got. The taste was well worth it though! They kind of tasted alot like the ones I like so much at Cracker Barrel....only BETTER!! I'll admit it....I made a pig of myself....ate almost 2 whole platefuls...this was really good!! The only change I made was to use boneless chicken breasts.....cooked them in the water, then added a bit of chicken broth to the water afterwards, cause it didn't taste "brothy" enough. I will definitely make these again!! Thanks!

14 people found this review helpful

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From: Daphne2002

On Jan 20, 2003

This is the real thing! Thanks for bringing back memories. I've looked quite a while for a chicken 'n' dumplings recipe that doesn't use a can of cream soup. I'm not sure if it is a myth or not, but according to my grandma you should never open the lid of the pot until the dumplings are done because or the won't be fluffy. I think this is because the steam cooks them (if it is true at all...) You never know!

11 people found this review helpful

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