Southern Chicken and Dumplings

“this was yummy,I added a can of corn and can of peas to mine to make it more of a chicken dumpling soup and it was yummy”

“This is just how Momma made them back home in the Eastern TN mountains!”

“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!”

“I only needed a recipe for the dumplings.So far, these are better than all the others I have tried … and I’ve tried a lot.I liked that they were light and fluffy, not chewy, even though they were rolled out.Took about 15 minutes in simmering broth for them to be cooked to our tastes.When I make them again, I will add a pinch more salt and some poultry seasoning, just because that’s the way I like them!Thanks for sharing your recipe.”

“Excellent!My picky son requests this all the time – enough said!”

“I made this recipe step by step per the recipe and it was awesome. The ONLY thing I did different, was I took the lid off to slow cook it at the end. This helped release a lot of moisture and thicken up.”

“This was okay but I’ll stick to my mom’s recipe. Don’t boil a whole chicken….rub the chicken down with butter and s & p and Roast it for sunday dinner and eat the breast. throw the rest of the chicken into a large stock pot and fill it up with water- simmer it for a few hours and the dark meat will get even more tender. Cool the stock for a bit and put it in the fridge. The next morning skim the top to remove the fat (the stock will look like jelly) and then follow the rest of the recipe.”

“i am only commenting on the dumplings, bc that is the only thing i used from the recipe. Next time i’ll use butter flavor crisco. It was really good though.I added onions, garlic, celery, carrots, corn and peas to mine.I used boneless chicken breast cut it up and saute it with the onions and garlic, then added the veggies and water.Just wanted to add veggies to it.thanks for the recipe, its a keeper.”

“Can you give 6 stars??? This recipe was by far the best dumplings I’ve eaten. My wife is crazy for cracker barrel dumplings and we’ll never go back.I did sub buttermilk for regular milk and added peas into a sauce from this recipe…https://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx”

“Because I was pressed for time, I used cut-up boneless, skinless chicken thighs. After boiling the meat long enough to create a broth, I removed 1/2 cup and set aside. I added carrots, peas, onions, and garlic. While the veggies cooked, I made the dumplings and substituted the broth for the milk. They turned out wonderful! It was a great Sunday dinner. Thanks for sharing!”

“Very good!!”

“This recipe is really good.The dumplings are easy to make & have great flavor.I like to saute sliced chicken breasts.Then slice & saute carrots, celery & green onions.The flavor is very rich & filling.”

“I always alter recipes to suit my family but this is a great recipe for the basics of chicken n dumplings.”

“I made a vegetarian version of this that was excellent.I added a bag of the Quorn chicken tenders the last 10 minutes with the milk.For the base I used vegetable broth with carrots, peas, celery, and onion.The dumplings were amazing.”

“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!”

“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!”

“The chicken and dumplings that I have ever had. My DH loves the dumplings. KEEPER!!!!!!!!!! Thanks for posting this recipe.”

“I made these last night. I was looking for a recipe like my husband’s grandmother made and this was it. My Granny made puffy dumplings, so I was skeptical about rolled out ones. I loved them! Super flavor!”

“My husband wanted chicken and dumplings one day and I had never tasted them , let alone made them before. This recipe is so awesome!!! It’s easy, delicious and sometimes I make just the dumplings with leftover shredded chicken. It’s the perfect feel good meal. Thanks!!!”

“I actually just used the dumpling part of the recipe and combined it with 30 Minute Chicken and Dumplings (Recipe #111257). I added a couple tablespoons of dried parsley flakes to the dough and a splash of extra milk to compensate. The dumplings came out great! Great recipe.”