Chicken and Dumplings

Prep Time
Cook Time
1h 30m
Ready In

"This is the best Chicken and Dumpling recipe that I've found. It was printed in the November 2001 Southern Living. I like my sauce more of a gravy consistency so I add more flour until it's the thickness that I like."

Original recipe yields 7 servings


  • Serving Size: 1 (307 g)
  • Calories 518.5
  • Total Fat - 19.1 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 458.1 mg
  • Sodium - 1161.8 mg
  • Total Carbohydrate - 45.8 g
  • Dietary Fiber - 6.6 g
  • Sugars - 2.3 g
  • Protein - 42.8 g
  • Calcium - 93.4 mg
  • Iron - 7.1 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.4 mg

Step 1

Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.

Step 2

Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

Step 3

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

Step 4

Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.

Tips & Variations

No special items needed.



This turned out very good, I did make a few changes, your dumplings are super wonderful and I thank for sharing Sissy.. I'll make agian very soon. (This was chosen and made for RZ Billboard Recipe Tag Event)

review by:
(17 Jan 2012)