-
-
My review
Connie's Southern Style Chicken and Dumplings
karab
"This is my mom's recipe for classic chicken and dumplings. It is simple, hearty, and delicious! I often do the chicken in the slow cooker, and do the rest on the stove when I get home from work. I can have this on the table in 30 minutes using this method. Also, if you really love dumplings, you might want to double the recipe."
Added to shopping list.
Go to shopping list.
Ingredients
3 h servings 443 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place the chicken into a large soup pot, and pour in the water. Add salt and 2 tablespoons butter, bring to a boil, and reduce heat to medium-low. Simmer the chicken until the meat is very tender, 2 1/2 to 3 hours. Remove the chicken from the stock, and allow the chicken and stock to cool. Separate the chicken meat from the skin and bones, and chop the meat into bite-size pieces. Strain chicken stock through a wire mesh strainer into a large pot; set aside.
- Bring all but 2/3 cup of the reserved chicken stock to a boil over medium heat. In a separate saucepan, bring 2/3 cup of chicken stock to a boil. Stir in 1/2 teaspoon salt and 4 teaspoons of butter, and bring the mixture to a boil over medium heat. Beat in the flour to form a slightly sticky dough.
- Remove dough to a well-floured surface, and roll to desired thickness. Knead in more flour if dough is too sticky. Cut the dough into strips about 4 inches long; drop dumplings into the boiling chicken stock. Reduce heat to low, and simmer the dumplings until tender, about 10 minutes. Stir 1 more tablespoon of butter into the stock to add richness, if desired; return chopped chicken meat to the pan. Stir in evaporated milk; simmer until chicken meat is hot.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 443 calories; 24.3 g fat; 28.9 g carbohydrates; 25.5 g protein; 87 mg cholesterol; 720 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2531 Ratings
-
-
-
-
-
Most helpful positive review
4/25/2011
Really tasty. Boiled boneless skinless chicken breasts for an hour then shredded. Also added a few tablespoons of chicken bullion for flavor.
Most helpful critical review
2/25/2011
I just use canned biscuits for the dumplings.
Most helpful
Most positive
Least positive
Newest
4/25/2011
Really tasty. Boiled boneless skinless chicken breasts for an hour then shredded. Also added a few tablespoons of chicken bullion for flavor.
2/25/2011
Really enjoyed it......it was a fast and easy dinner especially since I threw the chicken in the crockpot in the morning. I had never made Chicken and Dumplings before and it came out great!
11/1/2011
My first attempt at Chicken and Dumplings and huge success! I threw some leftover roasted squash, onions,and sweet potatoes in with the chicken to deepen the broth without adding more butter. ...
2/20/2012
I was really surprised by this recipe. I usually add tons more stuff to chicken and dumplings and made this as a faceless recipe for the AllRecipes Allstar faceless recipe challenge. I really ...
11/6/2011
I tried recipe this weekend. On saturday i cooked the chicken. On sunday I did the rest. It turned out great. I will probably add some seasoning next time. I thought it was a bit bland.
12/5/2011
We love this recipe! I roasted a whole cut up chicken for a bit first to brown it and get that roasted flavor, then cooked it in the crockpot with some dehydrated onion, pepper, and water. The ...