Recipe by SIS T
"This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4 pound)
whole chicken, cut into 8 pieces
seasoning salt, or to taste
3 1/2 quarts
salt and pepper to taste
THIS is the authentic, real, you-haven't-lived-until-you've tried it Old Fashioned Chicken n' Dumplin's. When we talk C n' D in the South THIS is what we're talking about. Takes longer, because you make your own broth...but it am the real thing! Mm-hmm! Very close to My Grandma's recipe -- and she ran a boarding house back in turn-of-the-century Waxahachie, Texas!
I've eaten great dumplings in my life, but this recipe I thought was really lacking. Way too much watery broth. I was quite disappointed! I'll keep looking!
This recipe is fantastic and yes, the dumplings are the flat noodle type, like those served at CrackerBarrel. The ones who rated this so low were obviously looking for a different type of dumpling (they need to try good old Jiffy, the recipe is right on the back of the box). I am a mommy so I don't like to spend all day in the kitchen so this is what I do: I buy a cooked rotisserie chicken, get all the meat off and put it in the pot along with all drippings from the container, and 2- 32 oz. containers of chicken broth (8 cups total) plus 4 cups of water with 4 tsp. of chicken boullion granules. This makes 12 cups. Then add the poultry seasoning, seasoned salt, and pepper. Boil and add dumplings. When the dumplings are about done, thicken with about 1 cup of flour mixed with 3/4 - 1 cup of cold water if you like it thicker (like me)! This recipe is very quick, as long as you have your dumpling dough prepared ahead of time and ready to go! It's a 30 minute meal from start to finish! I don't even use the veggies cooked in margarine and it tastes wonderful, it doesn't need any additional seasoning and it's nice to have it without the bones in it. The dumplings are so tender! ENJOY!!!
This recipe is it! It's the recipe that my grandmother took to her grave. The only thing I did different was to cook the chicken the day before, remove the chicken and let the broth get cold so I am able to scoop the fat off the top of the broth, ew. I used 1 extra teaspoon of shortening in the dumplings and sage as suggested by another member. They were actually better the second day than they were the first. Oh, and I did thicken the broth with flour to broth and return to the stock. Was just wonderful! Happy cooking! =)
This is the best chicken and dumplin receipe I've ever tried! It is just as good if not better than my mother in law's....but dont tell her I said so! The only thing I did different was that after my chicken cooked....I deboned it then added it back to the pot with the dumplins. Also I simmered the dumplings for about 30-40 min until they were tender.....adding just a sprinkling of flour to thicken. The whole family loved it! This is my ONLY chicken and dumpling receipe now. Thanks for sharing!
Yum-O! These dumplings were just the right texture. I 'upped' the soda and salt to 1/2 tsp. each, and it was perfect. I will definitely be using this recipe all the time. Thankyou!!
Thanks for sharing this recipe !!!
This is how my Grandmother makes them, I wouldnt even think about putting carrots or lemons in it .....
If you want a puffier dumpling use self rising flour, If you want a thicker soup, mix some of the broth in a seperate bowl with flour then add to pot.
This recipe is the authentic chicken and dumplins' that I know and love....
I added carrots and celery and a bay leaf to broth as it cooked. Also rolled the dumplings very thin and increased cooking time, as they were still rather chewy after 15 minutes. Delicious over mashed potatoes! Thanks for the great recipe! I mixed 3 Tbsps. corn starch and 1/4 cup water for thickening.
* Percent Daily Values are based on a 2,000 calorie diet.
D' Best Chicken N' Dumplings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 990
** Calories from Fat: 522
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make simple, soul-satisfying chicken and dumplings.
See how to make classic, comforting chicken and dumplings.
See how to make this savory Salvadorian stewed chicken dish.