Best Homemade Southern Chicken And Dumplings Recipes

EASY SOUTHERN CHICKEN AND DUMPLINGS

Steps:

• Add water to a large stock pot, salt and bring to a boil over high heat on the stove top. Add chicken breasts and allow to boil until chicken is cooked. Remove chicken from broth and set aside to cool while allowing the broth to continue to boil at a low boil.
• Add butter, cream of chicken soup and a generous amount of cracked black pepper to the boiling broth an let melt while occasionally stirring.
• In a medium bowl, stir together flour and salt. Make a little well in the flour and add the oil and egg. Mix together. Dough should be a slight bit sticky. Add 1-2 Tbsp water if needed. Form dough into a ball and turn out onto a well floured surface. Roll out the dough to 1/4 inch or less thickness, and cut into squares. Toss the squares in the extra flour from the floured surface. This will keep the dumplings from dissolving as they cook and thicken your stew base at the same time.
• Add floured dumpling squares a few a time + flour from the floured surface to the boiling broth until all dumplings have been added. Stirring in between. As dumplings begin to cook and soak up the broth, they will sink to the bottom. So stir frequently. Shred cooled chicken breasts and add. When dumplings turn white and begin to float, they are done. This usually takes about 20-30 minutes.
• Add more pepper as desired. Serve.

SOUTHERN CHICKEN AND DUMPLINGS

Steps:

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

SOUTHERN CHICKEN AND DUMPLINGS

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
• While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
• After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
• Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
• To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.