Chicken and Dumplings


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I’m not sure what part of the country (or really even what country) it is you’re from, but let me tell you something. Chicken & Dumplings are not just for Southerners or country grandmas to cook. They are pretty much the most delicious form of comfort food one could make. They are better than mashed potatoes and gravy. Better than macaroni and cheese. Yes, better than plain old chicken noodle soup. These things are like a magical mixture of crack and fairy dust. They’re just as addicting, too. In the past I’ve been known to use canned biscuit dough for my dumplings. No. No, no, no. This was wrong. And bad. I should be punished. Spank me? From now on I promise to make my own dumplings from scratch, because let’s face it, they are ridiculously easy and they blow the biscuit variety of dumplings right out of the water chicken stock. For those of you with southern grandmas, you know what I’m talking about. If you aren’t lucky enough to have a southern granny, you’ve maybe tasted this version of chicken and dumplings at Cracker Barrel. And, if you are unfortunate enough to have never had chicken and dumplings like this, please make it your New Year’s Resolution to give these a try. This is my new favorite dinner, y’all. It’s cheap (less than $8 for a family of four), doesn’t require a lot of hands on time, and everyone in my house loved these chicken and dumplings. I served them with a big salad and a side of roasted broccoli. All hail the chicken and dumplings.

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Chicken and Dumplings

Chicken and Dumplings

Ingredients

    For the chicken:
  • 1 large fryer chicken (4-5 lbs.), neck and gizzards removed
  • 1 large onion, peeled and cut in half
  • 3 carrots, peeled and cut into large pieces
  • 3 stalks of celery, cut into large pieces
  • salt and pepper, to taste
  • For the dumplings:
  • 3 cups cake flour (I used all purpose)
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 1/2 tablespoons shortening or butter (I used shortening)
  • 1 cup milk

Instructions

  1. Place the chicken, onion, carrots, celery, and a teaspoon of salt and pepper in a large stock pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to a simmer. Simmer for 1 to 1 1/2 hours.
  2. About 45 minutes before the chicken is done boiling, prepare the dumplings by stirring together the flour, baking soda, and salt. Cut in the shortening or butter using a pastry cutter, two knives, or your fingers. Slowly stir in the milk, 1/4 cup at a time, just until a shaggy dough forms. You may not need the full cup of milk. Do not over mix the dough.
  3. Dump the dough out onto a floured surface and roll out to 1/4 inch thick. Use a pizza cutter to cut in long 1-inch wide strips. Cut the dough the other direction into 1-inch squares.
  4. Place dumplings on a parchment lined baking sheet to dry for 30 minutes.
  5. When the chicken is finished cooking (it should be falling off the bone) remove it to a large dish and, when cool enough to handle (or use forks), strip the meat from the bones and into small chunks.
  6. Pour the broth from the stock pot through a fine mesh sieve into a large bowl. Discard the vegetables. Return 6 cups of broth to the stock pot and refrigerate or freeze the remaining stock for another use.
  7. Bring the stock to a simmer and add the dumplings, one at a time so they do not stick together. Cook for 6-7 minutes.
  8. Add the chicken back to the stock pot and stir to combine. Continue cooking for 20 minutes. The broth should thicken.
  9. Add more salt and pepper as needed and dig in.
http://www.bunsinmyoven.com/2012/01/05/chicken-and-dumplings/

recipe from Back to the Cutting Board

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28 Responses to “Chicken and Dumplings”

  1. Julie @ Willow Bird Baking January 5, 2012 @ 1:01 pm (#
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    OH MY these look INCREDIBLE. I’mma need a bowl of these immediately.

    [Reply]

  2. Emily January 5, 2012 @ 1:18 pm (#
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    You’re totally right about this recipe being addictive! It has become one of my favorite, I make it at least once a month now. I’ve gotten a ton of tips from commenters on my post and the best one was to use chicken fat in the dumplings instead of shortening. You have to plan ahead since you need to make the chicken the day before and let the stock sit in the fridge, but it adds SO much flavor. You can also replace some or all of the milk with chicken stock.

    [Reply]

  3. Cookbook Queen January 5, 2012 @ 1:38 pm (#
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    I love that you do your dumplings rolled and cut instead of dropped. That’s the way I do mine (and that’s the way Cracker Barrel does theirs) and it’s our favorite!!

    Chicken and Dumplings whoops Chicken Noodle Soup’s butt any day of the week!!

    [Reply]

  4. Erin @ Making Memories January 5, 2012 @ 2:25 pm (#
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    This looks so amazing!

    [Reply]

  5. sherry January 5, 2012 @ 2:25 pm (#
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    )

    almost everytime i make mine the dumplings disappear, what am i doing wrong? i also like to keep in my vegies, we like them, carrots, onions and celery. the dumplings are there , then there all gone, i have done biscuits and also made them with bisquick, dropped and rolled out.

    [Reply]

  6. Jenni January 5, 2012 @ 3:31 pm (#
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    My mom always used all purpose flour for her dumplings.

    I have some frozen thighs in the freezer. I think I’ll use them to make these dumplings next week!

    [Reply]

  7. Rebekah @ Making Miracles January 5, 2012 @ 4:49 pm (#
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    Yummy! Beautiful photos and such great classic comfort food!! :D

    [Reply]

  8. Joanne January 5, 2012 @ 7:41 pm (#
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    I don’t think I’d ever HEARD of chicken and dumplings until I became a food blogger. That’s how much of a sheltered Italian-centric life I led until then. Obvs need to change that.

    [Reply]

  9. DessertForTwo January 6, 2012 @ 9:31 am (#
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    I truly believe angels in heaven sit around and eat chicken ‘n dumplin’s all day long. I want to be just like them!!

    [Reply]

  10. Steph@TheChickpeaChickadee January 7, 2012 @ 6:19 pm (#
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    This looks fabulous!! It was exactly what I was craving for dinner. Just came across your blog and I love it:)

    [Reply]

  11. grace January 8, 2012 @ 3:13 am (#
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    that’s what i’m TALKIN’ ’bout. this is primo comfort food, karly, and your version rocks.

    [Reply]

  12. kelly January 12, 2012 @ 8:15 am (#
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    I’m one of the lucky ones to have the southern Granny that made these for me my whole life!! Yes this is the true way to make Chicken n Dumplin’s!!

    [Reply]

  13. Melanie January 15, 2012 @ 3:31 pm (#
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    Waited a week to make this… Got the chicken cooking now :) Can’t wait for dinner tonight.

    [Reply]

  14. Ginger January 31, 2012 @ 10:51 am (#
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    I LOVE chicken and dumplings, but the Southern variety are different than the German ones that I grew up with (they’re 2 eggs + tbs water and enough flour to make the consistency of white glue). I’m going to have to give these a try really soon!

    [Reply]

  15. Vasco February 8, 2012 @ 10:53 pm (#
    15
    )

    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 hrgnuy! Great Job

    [Reply]

  16. Jazzy March 27, 2012 @ 10:56 am (#
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    Yum! I’m going to do this with chicken quarters I had in the freezer for a while! I wish u had a pic on how to do the dumplings. I just want to get them right:-) I think I make this weekend.

    [Reply]

    Karly Reply:

    @Jazzy,

    The original recipe shows how to make them! http://backtothecuttingboard.com/dinner/southern-style-chicken-and-dumplings/

    [Reply]

  17. Jenny April 11, 2012 @ 2:31 pm (#
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    This recipe is making me hope there’s still a few days of cold weather left before summer! It just looks absolutely delicious!

    [Reply]

  18. Jenny May 6, 2012 @ 12:07 pm (#
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    )

    These were wonderful! I added a bit of rosemary, thyme, and sage along with a bay leaf while I was simmering the chicken. Other than that I followed the recipe exactly.

    [Reply]

  19. Andrea September 10, 2012 @ 9:24 am (#
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    Looks just like my mom’s! I have a couple of “variation” questions. 1-How would you change the recipe if you only had chicken breasts and store bought broth? 2-What about using a slow cooker? Thanks!

    By the way…just recently came across your site. Not sure how I found it, but I love it!

    [Reply]

    Karly Reply:

    @Andrea,

    I would just boil the chicken breasts in maybe 7 cups of broth (low boil – not too hard) until cooked through. Remove them from the broth, shred, and continue as directed.

    I’m not sure how this would work in a slow cooker as I’ve never tried it. Not sure how well the dumplings would hold up. If you try it, please report back. :)

    [Reply]

  20. Kelly September 30, 2012 @ 10:29 pm (#
    20
    )

    My family’s Southern recipe looks more like the German one listed above in the comments. I don’t have measurements, but you lightly beat 2 eggs (for a large batch) then add about 1-1/2 cups of the cooled chicken stock (stir while adding to avoid cooking the egg). Add all-purpose flour until you get a soft dough, and roll out (with additional flour as needed) and cut into strips as in your recipe post. Add to slowly boiling stock one by one and cook under tender. This makes a huge pot full!!

    [Reply]

  21. Bobye January 25, 2013 @ 1:19 pm (#
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    )

    I love your website and this receipe. My mother was the best at making this dish.

    [Reply]

  22. Sarah May 19, 2013 @ 12:46 pm (#
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    )

    This is the closest thing I’ve ever found to replicating my beloved grandma’s chicken and dumplings since we lost her 16 years ago. Simply amazing. Thank you.

    [Reply]

  23. Carla July 30, 2013 @ 5:31 pm (#
    23
    )

    This is amazing. It’s a wonderful recipe. Thank you so much for sharing it! I’m from the good ole south and this is spot on!!!

    [Reply]

  24. Lisa February 9, 2014 @ 4:45 pm (#
    24
    )

    Or the Hungarian dumpling recipe works well…
    This makes a large batch…
    2 C flour
    3 eggs beaten
    1/2 C water
    Salt & Pepper’ to taste
    Combine ingredients then drop by teaspoon full into broth. They float when they are done.

    [Reply]

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