Chicken and Dumplings, the comfort food of the South. A creamy soup-like dish that will definitely have you going back for a second bowl. In this post, I am going to show you how to make homemade chicken and dumplings just like Grandma used to make.
This is the best chicken and dumplings recipe EVER!
This recipe is one of my husband’s favorite dinners his mom would make for him growing up. So of course you know I had to make sure I knew how to make this amazing dish.
This recipe came from my Mother-In-Law who is absolutely amazeballs when it comes to cooking. Along with so much more but this is a blog about recipes not the life of Kathy, haha. And yes she did give me permission to share her recipe with all of you lovely people.
Storytime:
I remember when she gave me this recipe. It was April 2014. That was when I had just given birth to our son, Kelly. Kathy drove down from Hendersonville a couple of days after we had gotten home from the hospital. she just couldn’t wait to visit with her new grandson.
She not only brought lots of hugs and kisses for baby Kelly but she also brought the family a huge pot of her homemade chicken and dumplings to have for dinner that evening. She also gifted me the recipe inside a card. I still have that card to this day.
And you know me, I went and changed it up just a teensy weensy bit. I always change up a recipe someone gives me just a smidge.
But not by much. I either add a little something here or substitute a little something there. For this particular recipe, it was all about convenience. You’ll see once we dive into making this amazeballs chicken and dumplings recipe.
So my recipe isn’t exactly like hers but pretty damn close.
Chicken And Dumplings
- Rotisserie Chicken
- Chicken Broth
- Small Can of Peas and Carrots
- Minced Onion
- Seasoned Salt
- Black Pepper
- All Purpose Flour
- Baking Soda
- Crisco
- Buttermilk
The first thing you are going to want to do is whip out a decent-sized pot to make this easy creamy chicken and dumplings recipe.
In your pot, add 8 cups of chicken broth (or two 32oz cartons of chicken broth), 1 tsp minced onion, 1 tsp seasoned salt, and 1/2 tsp black pepper.
Bring this to a boil over medium heat. But don’t wait for it to start boiling. As soon as you put the pot on the stove and turn it on then move on to the next task, making the dumplings.
In a medium-sized bowl combine 2 1/2 cups all-purpose flour, 3/4 tsp baking soda, and 3/4 tsp salt. Give that a little stir.
With a fork cut 4 tbsp of Crisco into the bowl of flour.
Next, add 1 1/4 cups buttermilk and stir with the same fork until all your flour is nice and moistened.
Now, turn the dough out on either your super clean countertop, or some wax paper, or a large cutting board, or whatever. Just be sure to sprinkle the surface with flour first.
Knead your dough ball 4 or 5 times sprinkling flour on it as you need. The dough ball will be sticky so just be sure not to sprinkle too much extra flour. You will want to but DON’T.
Roll it out to about 1/2″ thickness.
After you get the dough all nice and flat begin cutting it into 1″ squares. The easiest way to do this for me is by using a pizza cutter.
Next, you will slowly start dropping dumplings into your boiling broth one at a time. I usually don’t end up using all of the dumplings I made. I typically use about 3/4 of what I make. But you use as much or as little as you want.
Every damn time I wish I had used more. You will see as you start dumping them into the pot. It just starts to look overcrowded with dumplings. But it’s really not.
Once you have the amount of dumplings you would like into your pot, cover it with a lid, turn down the heat, and let simmer on low for 10-15 minutes.
While your dumplings are simmering we will then move on to the chicken.
Open that rotisserie chicken up and start plucking all the meat from it. No, I don’t use the skin. I toss it out with the bones.
Don’t forget to save the wishbone. It’s my favorite part after destroying a whole chicken, haha.
I make sure to set it aside so that my son and I can pull it apart to see whose wish is going to come true.
I won this time. It made me feel kinda bad but he was so excited for me. I wish I had captured his face for you. It was so sweet, the excitement.
Once you have plucked all the chicken meat from the bone and made a wish on the wishbone with your bestie, it should be about the same time your timer will be going off letting you know your dumplings are finished. Don’t turn off the stove just yet.
Open and drain the small can of peas and carrots. Add the peas and carrots along with the chicken into the pot with your dumplings. Gently stir everything together.
Let it sit on the stove on low for about 5 more minutes just to warm up the chicken and veggies.
That’s it. It’s finally finished and ready to devour because that’s what you will do, devour it.
I like to make and serve the sweet yellow Jiffy cornbread muffins with it. My son likes to eat saltine crackers with his. My husband says it doesn’t need anything to go with it, it’s fabulous all by itself, haha. Enjoy!
Here are a few other recipes you may want to try that are family favorites in our house.
Chicken Philly Cheesesteak Sandwich
Chicken And Dumplings
Ingredients
- 1 Rotisserie Chicken
- 8 cups Chicken Broth (2 – 32oz cartons)
- 1 can Peas and Carrots – drained (the small 8.5oz can)
- 1 tsp Minced Onion
- 1 tsp Seasoned Salt
- ½ tsp Black Pepper
- 2½ cups All Purpose Flour
- ¾ tsp Baking Soda
- ¾ tsp Salt
- 4 tbsp Crisco
- 1¼ cups Buttermilk
Instructions
- In a large pot bring to a boil chicken broth, minced onion, seasoned salt, and pepper.
- While that is coming to a boil, in a medium-sized bowl mix flour, baking soda, and salt. Then with a fork cut in crisco.
- Add buttermilk and stir with a fork until moistened and mixed together.
- Sprinkle flour all over either your clean counter or some wax paper. Then turn dough out and begin kneading it 4 or 5 times.You may add just a little bit more flour as you go but do NOT get carried away.
- Roll your dough out into about ½" thickness and cut into 1" squares.
- Drop your cut dumplings into the boiling chicken broth. Cover with a lid and let simmer on low for 10-15 minutes.
- While your dumplings are boiling start pulling all of the meat from your rotisserie chicken and break apart.
- Once the timer goes off for the dumplings, leave the stove on low. Add the chicken along with the peas and carrots. Stir gently together.Let simmer for about 5 extra minutes to warm up the chicken and veggies.
- Enjoy!