Southern Chicken and Dumplings Recipe
Southern Chicken & Dumplings
For many years, I wouldn't even try to make chicken and dumplings because, I thought, they would be too much trouble and, I didn't think that my dumplings would turn out "right". Once I tried making them myself, I realized how easy these are to make. The hardest part is making the dumplings or as we would say here in the south "dumplins" (which my computer shows is a misspelled word)!
The real secret to making dumplings, is to start out by making biscuit dough. I remember growing up my mom making biscuits almost everyday for breakfast. To this day, we still get homemade biscuits. Mom has been making biscuits for so many years that she doesn't measure her ingredients. She knows how to put just enough of each ingredients until it "looks right". No offense to my mom but, when you are first learning to cook, it is hard to just "know", how much of each ingredient to add. It takes some practice to get the biscuits to turn out correctly.
Then, all you have to do is start some water boiling on the stove. Gently drop the dumplings in the pot. The truth is, I don't know that that you can mess up these dumplings.
Also, you will want to make sure that you cook the chicken separate from the dumplings. Make sure your pot is large enough for the dumplings as well as the chicken. I can't tell you how many times I have picked a pot that is not large enough to cook everything in. Getting out another pan means that it needs to be large enough to make combine the two ingredients, the dumplings and the chicken. This is another two more pans to wash that I wasn't planning on washing.
If you are using a whole chicken, then you will want to make sure that you have plenty of room for everything to cook. On the other hand, some people use 1/2 of the chicken and use more dumplings. It is truly a personal preference as to whether you want more chicken or more dumplings. I tend to prefer more dumplings than chicken. This makes it a relatively cheap dish, if you don't use a whole chicken, you can use, chicken breasts and boil them in the water.
Homemade Chicken and Dumplings
My mom is a great cook and one of my very favorite things to eat of hers is her dumplings. Her dumplings look very similar to the picture that is just above this hub capsule.
When she tells me that she doesn't have to measure, or she might reply that "it just looks right." To that I always have replied but, I am not you and I really don't know what looks right. In the next breath, I can just imagine that she will say practice makes perfect.
With this recipe though, after you make the biscuits a couple of times and kind of get the hang of the consistency that the dough needs to be to make the biscuits, then you will be fine. Then, instead of making biscuits, you will just want to roll the dough out like you are going to cut biscuits. Then just cut the biscuits into long strips, maybe 2" long. You can make them as wide as you would like.
You can also buy the frozen dumplings that are already made into strips. This will save you time in making the dumplings.
Kitchen Cookware on Amazon
- whole chicken
- chicken breasts either fresh or frozen, boneless, skinless, thawed
- chicken broth (from the chicken that you just cooked),, or you can use canned chicken broth
- self rising flour
- salt, to taste
- pepper, to taste
Have You had It?
Have you ever had chicken and dumplings before?
Salt and Pepper
- If you are using a whole chicken, place the chicken in a large stock pot and boil until done. Remove the chicken from the bone and let it cool. Strain the chicken broth.
- If you want to get the fat out of the chicken broth, you can put it in the refrigerator and let it sit overnight so, the fat will harden.
- Reheat the broth to almost boiling before adding the dumplings. Be sure to use a big enough pan to cook the dumplings in and then be able to add the chicken to the same pot as well.
- To make the dumplings, use self rising flour and water. Mix well, adding a little flour at a time until the dough is not sticky.
- Roll out to dough to 1/4" thickness use a knife and cut strips of the dough. After the pieces of dough are cut, drop them by strips into the chicken broth.
- Don't stir the dumplings, just push them under the water every once in a while. The trick is to know when to stop adding the dumplings.
- It is better to have too few dumplings instead of too many. After the dumplings are done, remove them from the heat and sprinkle the chicken and dumplings with salt and pepper to taste. After the chicken is warm and the flavors have time to blend, then the chicken and dumplings are ready.
More Soupy or More Doughy
It is funny how different people have different preferences with chicken and dumplings. Some people like the dish more soupy and some people prefer more dumplings and little strands of chicken vs. large chunks of chicken.
My family would always have crackers with their chicken and dumplings. Be sure to add salt and pepper to add flavor to the dumplings. You can serve it with vegetables, such a green beans and corn, fried okra or squash as side dishes. I think that we usually tend to eat this dish during the summer months when we do have the fresh vegetables.
Boiled Chicken Breasts
Self Rising Flower
Chicken Related Recipes
Chicken Pot Pie
Chicken Noodle Soup
Chicken and Rice Casserole
Chicken Fettuccine Alfredo
Old Fashioned Chicken and Dumplings
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Southern Chicken and Dumplings
© 2014 Buster Johnson