Homemade Chicken and Dumplings
It’s snowing! It’s snowing!! The only time I usually make up a pot of homemade chicken and dumplings is when it’s snowing outside! And today…BINGO WE GOT ACTION!!!!
This homemade chicken and dumpling recipe is quicker than most, full of flavor and has that southern, old fashioned flair. If you prefer your dumplings cakey like the Bisquick kind then bypass this recipe because you will be highly disappointed…or you may just find that you like this way MUCH better. (I know I do!)
These dumplings are tender, moist, and has just the right of amount of “doughiness” (does that make sense?) The butter-flavored shortening really sets them off texture-wise and when they’ve had a chance to soak up that chicken broth overnight…HONEY HUSH!!!
You could easily add in more veggies like celery and onions to take this pot of chicken and dumpling to the next level of Downright Sinful.
What I love the most about this chicken and dumpling recipe is that is it easy and doesn’t require all day to prepare it.
- 1 to 1 1/2 pounds of uncooked chicken breast
- Stock
- 8 cups water
- 1/2 teaspoon poultry seasoning
- 1 clove of garlic, chopped
- 1 bay leaf
- 1/2 teaspoon of black pepper
- 1 teaspoon of celery flakes
- 1 teaspoon of onion powder
- 4-5 teaspoons of bouillon granules
- 2 cups of frozen peas and carrots (optional)
- Dumplings
- 3 cups of flour
- 1 teaspoon baking powder
- A few dashes of poultry seasoning 1/2 teaspoon salt
- 1/2 cup butter-flavored Crisco
- 1 egg, beaten
- 1 cup chicken stock
- 
- In a large pot add in the chicken and all of the Stock ingredients EXCEPT for the bouillon granules.
- Bring to a boil. Cover and reduce heat to medium. Cook for 15-20 minutes (depending on the thickness of the chicken) or until chicken is cooked. Do not overcook or you’ll have some tough chicken on your hands
- When done, remove chicken and set aside to cool off.
- Remove one cup of the broth and place in the refrigerator to cool off (this will be for our dumplings!) NOTE: If you like a more flavorful dumpling do this step after you have added the bouillon and seasoned the broth to your liking.
- Add the bouillon granules to the pot. Bring to a boil and then reduce heat to a low simmer. Taste the stock and make sure it has a wonderful taste. Add in more pepper or seasoning if needed.
- Add in the frozen peas and carrots.
- In a bowl add the flour, baking powder, salt and a few dashes of poultry seasoning. Whisk until combined
- Next, add the butter-flavored Crisco and use your hands or a pastry cutter to blend until the mixture is crumbly.
- Add in the egg and the 1 cup of chilled chicken stock. Use your hands to combine the ingredients well. The dough will be sticky.
- Turn the dough out onto a well-floured surface and knead lightly. Add more flour if needed if the dough is too sticky to handle
- Roll the dough out until it is 1/8th inch thick. Cut 1-inch squares with a knife or pizza cutter (horizontally and then vertically).
- Bring the stock to a boil and drop in the dumplings. Be sure to stir the dumplings often to prevent it from sticking. Cook for 10-15 minutes on medium.
- Shred up the cooled chicken and add it to the stock.
- Serve.
Thank You for this recipe. I made it last night for my family and everyone loved it. My husband even said it beat his mamma's recipe!!! I love your site. It encourages me to cook and with so many easy and flavorful recipe. Thanks to you I now love to cook. Thanks Diva!
Truly Southern Recipe for Chicken and "Slick" Dumplings – if you're in a hurry use Anne's Dumplings, the Southern Girl's shortcut – see http://www.annesdumplings.com and float a couple of tablespoons of LeSeur Petite Garden Peas on top of a bowlfull. Wonderful hardy winter dish – our weekend after Labor Day Tradition – Thank You Divas!
girl do your thing! I ain't mad at this site. I don't even cook but you make me want to start! this site made me hungry! Great Job 😉
Soooo EASYY! This recipe is SUPER EASY! Thanks Divaaaaa
I tried this today n it was soo good! i added some hot sauce n lemon juice..n it was great! but ur right next time i might let it sit for a whole day so that dumplings get more flavour..thnx 🙂 xx
I think I'm going to try this recipe this weekend. I don't know how much you would know about gluten-free products but basically my husband can't eat wheat and wheat flour among other things. Would you happen to know if I could use brown rice flour or corn flour as a substitution?