4 March, 2020
Old Fashion Southern Chicken and Dumplings – Grandma’s Best
I grew up with my mom making chicken and dumplings on a regular basis. It is one of my favorite meals while growing up – my most favorite is my mom’s fried chicken! As I got older, I would try other’s so called chicken and dumplings, but they were never like my mom’s. They are more like creamed chicken and biscuits. Maybe it is because we live in the north and my mom’s family is from the south?
My mom still makes her chicken and dumplings as a request from other people at church. She makes a crock pot full and it always comes home clean. She has even been requested to have a chicken and dumpling making class! I’m trying to arrange one with her so that some friends can come and see her make them.
Over the years, I have watched my mom make her dumplings and each time I have had to adjust something to the recipe that I did not have right. Slowly, I perfected her recipe and was able to come up with a written down recipe to share. Mom never measures anything and goes by the site, feel, and taste of the dumplings. I have learned to do this too so, making out a recipe took some time.
Old Fashioned Southern Chicken and Dumplings
- 4 lbs – chicken – any bone parts or a whole chicken will do. Just make sure it has skin and bones.
- 3 teaspoons salt – divided – plus more to taste
- 3- 32 ounce cartons of Swanson chicken broth
- 1 stick (1/2 cup) butter
- 8 cups all-purpose flour
- 2 teaspoons pepper – divided – plus more to taste
- 4 eggs
Step #1: Boil Chicken
Place chicken in a 6 – 8 quart stock pot and completely cover chicken with water and 1 teaspoon of salt. This should be at least half of the pot full with water. Bring chicken to a boil. Turn down to a simmer and simmer for 1 hour to 1-1/2 hours or till chicken is starting to fall off the bone. Watch water level and replace water if necessary. Take chicken, bone parts and skin out of the pot to cool.
Step #2: Add Butter and Bone Chicken
Keep the broth from the chicken. Add one stick of butter and set it aside to melt the butter. Let chicken cool completely then take off bones and skin. Set chicken meat aside.
Step #3: Make Dumpling Dough
In a large bowl sift together flour and 2 teaspoons of salt. Add in 1 teaspoon pepper and eggs. With a small measuring cup, skim off the butter and fat from chicken off the top of the broth in your stock pot and add to your flour, seasoning and eggs. Make sure the butter and fat is cool enough that it won’t cook your eggs. Mix well adding enough broth from the third carton of Swanson chicken broth to make a wet sticky dough. Put the pot of chicken broth on a medium heat and bring to a slow simmer.
Step #4: Roll out Dough
On a floured surface start rolling out dumplings. The dough is sticky, so make sure you flour everything. You will have to do this part several times to get all of the dough rolled out. I do about 2 cups at a time or two large serving spoonfuls. I think I did it about 6-8 times till all the dough is rolled. When dough is rolled out, cut it in strips. Notice my strips are not equal or very neat. It doesn’t have to be.
Step #5: Drop Dough Strips
Drop each strip into your pot of simmering broth. The strip will sink to the bottom and float when it is cooked. Keep adding more strips as you make them. Using a spoon, move the top cooked dumplings over so that the uncooked ones can sink to the bottom to cook. Continue this procedure till all the dumplings are in the pot and cooked. Add your chicken meat and taste broth and add salt and pepper to taste.
Other Chicken Recipes
Here are some other comforting chicken recipes to try:
If you haven’t had a good old fashion southern dumpling, you really need to try this recipe! Let me know if you have any suggestions, comments or questions and I will do my best to get you an answer. I might have to consult my mom! Leave any comments in the comment section below.
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