Connie's Southern Style Chicken and Dumplings Recipe - Allrecipes.com
Connie's Southern Style Chicken and Dumplings Recipe
  • READY IN 3 hr

Connie's Southern Style Chicken and Dumplings

Recipe by  

"This is my mom's recipe for classic chicken and dumplings. It is simple, hearty, and delicious! I often do the chicken in the slow cooker, and do the rest on the stove when I get home from work. I can have this on the table in 30 minutes using this method. Also, if you really love dumplings, you might want to double the recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs 45 mins
  • READY IN

    3 hrs

Directions

  1. Place the chicken into a large soup pot, and pour in the water. Add salt and 2 tablespoons butter, bring to a boil, and reduce heat to medium-low. Simmer the chicken until the meat is very tender, 2 1/2 to 3 hours. Remove the chicken from the stock, and allow the chicken and stock to cool. Separate the chicken meat from the skin and bones, and chop the meat into bite-size pieces. Strain chicken stock through a wire mesh strainer into a large pot; set aside.
  2. Bring all but 2/3 cup of the reserved chicken stock to a boil over medium heat. In a separate saucepan, bring 2/3 cup of chicken stock to a boil. Stir in 1/2 teaspoon salt and 4 teaspoons of butter, and bring the mixture to a boil over medium heat. Beat in the flour to form a slightly sticky dough.
  3. Remove dough to a well-floured surface, and roll to desired thickness. Knead in more flour if dough is too sticky. Cut the dough into strips about 4 inches long; drop dumplings into the boiling chicken stock. Reduce heat to low, and simmer the dumplings until tender, about 10 minutes. Stir 1 more tablespoon of butter into the stock to add richness, if desired; return chopped chicken meat to the pan. Stir in evaporated milk; simmer until chicken meat is hot.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2011

Really tasty. Boiled boneless skinless chicken breasts for an hour then shredded. Also added a few tablespoons of chicken bullion for flavor.

 
Most Helpful Critical Review
Feb 28, 2011

I just use canned biscuits for the dumplings.

 

22 Ratings

Feb 25, 2011

Really enjoyed it......it was a fast and easy dinner especially since I threw the chicken in the crockpot in the morning. I had never made Chicken and Dumplings before and it came out great!

 
Mar 09, 2011

Very good- but make extra dumplings for the dumpling lovers!

 
Nov 01, 2011

My first attempt at Chicken and Dumplings and huge success! I threw some leftover roasted squash, onions,and sweet potatoes in with the chicken to deepen the broth without adding more butter. Used 3 split chicken breasts in place of a whole chicken. The dumplings are great but I will double them next time. Even better after sitting overnight and letting the broth flavors continue to mingle. A definite repeater!

 
Nov 06, 2011

I tried recipe this weekend. On saturday i cooked the chicken. On sunday I did the rest. It turned out great. I will probably add some seasoning next time. I thought it was a bit bland.

 
Apr 06, 2011

VERY VERY GOOD.. Cant wait to have again

 
Feb 20, 2012

I was really surprised by this recipe. I usually add tons more stuff to chicken and dumplings and made this as a faceless recipe for the AllRecipes Allstar faceless recipe challenge. I really loved it. I made it as written and I also made carrots, potatoes, onions, celery, thyme on the side cooked in the same broth. I really liked the original recipe the best (and we love veggies). This will be my go to chicken and dumpling recipe. I must say also that I have never fixed flat dumplings, only the round ones. I had to get help from the Recipe Buzz but they showed me how to make the dumplings. (they should be rolled out to about 1/8th of an inch.) Thanks so much for posting the recipe.

 

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Nutrition

  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 720 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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