Southern Style Chicken and Dumplings Recipe - Allrecipes.com
Southern Style Chicken and Dumplings Recipe

Southern Style Chicken and Dumplings

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"A southern favorite and the hit of our family reunion in 1995!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2006

Great recipe for Southern Dumplings. I made my own recipe for the chicken & broth. NO LEMON, NO BAY LEAF, NO THYME! I cooked the chicken with 1 chopped onion, 3 diced carrots, and 3 ribs of diced celery. Add chicken broth & some black pepper (just the same as how I make soup)... THEN follow the recipe for the dumplings!

 
Most Helpful Critical Review
Jun 22, 2003

I gave this recipe 3 stars because it does use the traditional Southern "slippery noodles" called "pastry". However, that is the only similiarity to being Southern that I saw. Lemon? Bay Leaf? Sounds like flavors above the M/D to me. For authenticity, add 1 teaspoon poultry seasoning to the chicken as it boils. A roaster or hen will give the better flavor. Skim the fat from the broth and use it to make the noodles. When done properly, this is a labor of love and takes the better part of a half day to accomplish. To properly complete the recipe, after all the noodles are added to the pot and it is allowed to simmer for about ten minutes; turn the heat off and cover. Allow to "rest" for another ten to fifteen minutes before serving.

 
Jun 18, 2006

AWARD WINNING!The Dumplings really made this recipe. They were easy to make and if you treat the dough like pie dough and don't over mix, they come out sooooo tender. I cooked the chicken budget style: Frozen breasts with just a little chicken broth, black pepper and a bay leaf. Those of you who said the lemon gave it a funny flavor, should make sure your chicken is simmering and that the lemon is only in for about 30 minutes. The only thing I would change about this recipe is the directions stating to serve immediately. I let it rest and the broth thickened on its own within 30 minutes. It was even better the next day.

 
Nov 04, 2008

Yes , !!! Finally a recipe that has brought me very close to my favorite 'Cracker Barrel" restaurant. This recipe was great .I used chicken breasts instead of the whole chicken,I find it easier to work with. I used the chicken broth instead of water in the dumplings& used enough to make a nice soft dough. I threw in a few handfuls of baby carrots while the chicken & broth simmered. I like the sauce on the creamy side instead of broth, so I added a 1/2 cup equal parts of cream,broth & flour and added it at the end . It thickened as it stood. BEAUTIFUL!!!! I cant wait until the kids go to bed so I can sit with the whole pot & a big spoon!!!

 
Jun 22, 2003

I made this dish with my Grandma, and boy did it bring back childhood memories. I added extra flour to thicken the broth a bit, but other than that it was scrumptious. Thank you!

 
Jun 22, 2003

This was the first time my chicken and dumplings ever turned out right. This is a very good recipe if you like southern style chicken and dumplings. Since my dad grew up in the south, I sent him some. He came back over the next day to eat leftovers. Thanks for the recipe.

 
Jun 22, 2003

Did not care for this type of dumpling. Like Bisquick better!

 
Jun 22, 2003

Taste just like the chicken and dumplins I used to eat at Po Folks restaraunt 15 years ago!!

 

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Nutrition

  • Calories
  • 846 kcal
  • 42%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 204 mg
  • 68%
  • Fat
  • 49.2 g
  • 76%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 56.2 g
  • 112%
  • Sodium
  • 658 mg
  • 26%

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

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