Recipe by staceywatts
"Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness."
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bone-in chicken breast halves with skin
1 (32 ounce) can
1 1/2 teaspoons
vegetable shortening, plus
1 (10.75 ounce) can
condensed cream of chicken soup
ground black pepper
I'm the submitter of the recipe. The dumpling preparation is all wrong my version is different. You work the dumpling dough adding a bit more milk if needed to just make the dough come together. Then ROLL the dough out to about a 1/4" thickness. Then using a pizza cutter cut the dumplings into squares. DO NOT DIVIDE DOUGH INTO 12 PIECES. You will end up with undercooked dumplings. This is way too much dough to divide into 12 pieces.
This was the first time I ever made dumplings from scratch. What a disappointment! Due to bad weather, I got home late and did not have time to read the reviews. So, I followed the recipe as written. Huge mistake! An hour after dropping the dough into the soup, the dumplings were still raw! Cut them in half, put them back in for another 20 minutes. Still raw. In half AGAIN.
I've been making this for years and my family loves it.
I do not use the cream of chicken as I thicken my base with broth and a a little cornstarch. I also add shredded carrots and if hubby request I add potatos.
I use 1whole chicken. This is really good for those wintery days.
For more kick add a shake of dried hot pepper, garlic, old bay
I just made this for my family and it was absolutely delicious! I did make more dumplings because I like lots. Next time I think I'll add carrots and celery too.
Awesome recipe. First time making dumplings from scratch and they came out very good. My husband said it tastes just like his grandmas except she didnt take the chicken off the bone just served it whole in the soup.. I think I will do that next time.
Very good! I cheated though and used canned Biscuits, I cut them into 6ths (because I bought the jumbo ones) It turned out great! And was so easy!
The chicken was delicious, the dumplings as written (we made 12) took WAY longer than 20 minutes to cook through. After 45 mins we decided to cut them in half and cook them (it was getting close to 8pm and the husband was starving!)
We rated the chicken about a 5 star but the dumplings about a 2. We also had to add more milk to the mix in order for the dough to bind together (it was really flaky).
We'll try again but make mini dumplings next time :)
My family loved this recipe! It had a real nice flavor and so easy to make. I added carrots and celery in with the onions. My only concern was that it might have been too watery. I covered the chicken with 32 oz of broth and a little extra water. Then afterwards, I added the one can of soup. It looked watery then, but it still called for 2 more cups of water. I thought maybe the dumplings were going to soak up a lot of broth and that is why it called for so much liquid.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Chicken and Dumplings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 309
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