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    You are in: Home / Recipes / Southern Chicken and Dumplings Recipe
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    Southern Chicken and Dumplings

    Average Rating:

     47 Total Reviews

    Showing 1-20 of 47

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    • on October 09, 2001

      This is just how Momma made them back home in the Eastern TN mountains!

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    • on February 06, 2002

      this was yummy, I added a can of corn and can of peas to mine to make it more of a chicken dumpling soup and it was yummy

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    • on January 20, 2003

      This is the real thing! Thanks for bringing back memories. I've looked quite a while for a chicken 'n' dumplings recipe that doesn't use a can of cream soup. I'm not sure if it is a myth or not, but according to my grandma you should never open the lid of the pot until the dumplings are done because or the won't be fluffy. I think this is because the steam cooks them (if it is true at all...) You never know!

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    • on October 30, 2010

      I only needed a recipe for the dumplings. So far, these are better than all the others I have tried ... and I've tried a lot. I liked that they were light and fluffy, not chewy, even though they were rolled out. Took about 15 minutes in simmering broth for them to be cooked to our tastes. When I make them again, I will add a pinch more salt and some poultry seasoning, just because that's the way I like them! Thanks for sharing your recipe.

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    • on February 08, 2012

      Excellent! My picky son requests this all the time - enough said!

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    • on October 18, 2011

      Very good!!

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    • on December 26, 2010

      I made this recipe step by step per the recipe and it was awesome. The ONLY thing I did different, was I took the lid off to slow cook it at the end. This helped release a lot of moisture and thicken up.

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    • on April 03, 2010

      This recipe is really good. The dumplings are easy to make & have great flavor. I like to saute sliced chicken breasts. Then slice & saute carrots, celery & green onions. The flavor is very rich & filling.

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    • on March 02, 2010

      I always alter recipes to suit my family but this is a great recipe for the basics of chicken n dumplings.

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    • on January 13, 2010

      This was okay but I'll stick to my mom's recipe. Don't boil a whole chicken....rub the chicken down with butter and s & p and Roast it for sunday dinner and eat the breast. throw the rest of the chicken into a large stock pot and fill it up with water- simmer it for a few hours and the dark meat will get even more tender. Cool the stock for a bit and put it in the fridge. The next morning skim the top to remove the fat (the stock will look like jelly) and then follow the rest of the recipe.

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    • on December 17, 2009

      I made a vegetarian version of this that was excellent. I added a bag of the Quorn chicken tenders the last 10 minutes with the milk. For the base I used vegetable broth with carrots, peas, celery, and onion. The dumplings were amazing.

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    • on November 07, 2009

      I had made some broth from a left over roasted chicken. I was looking for a recipe that included lots of chicken broth. I heated it up and added the dumplings. At first, they bubbled and puffed up....thought I had made a mistake. Cooked them a little longer and they were perfect! The hubby ate 4 bowls! Added extra pepper and garlic because everything needs pepper and garlic! Thanks, Tonk, for helping us make comfort food!

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    • on September 20, 2009

      I only needed a dumpling recipe, as I was out of Mary B's frozen ones, and wow! Never again will I use frozen, these were delicious, and reminded me of my great grandma's dumplings (which is a huge compliment!) Thanks for posting!

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    • on September 12, 2009

      The chicken and dumplings that I have ever had. My DH loves the dumplings. KEEPER!!!!!!!!!! Thanks for posting this recipe.

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    • on July 20, 2009

      I made these last night. I was looking for a recipe like my husband's grandmother made and this was it. My Granny made puffy dumplings, so I was skeptical about rolled out ones. I loved them! Super flavor!

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    • on July 19, 2009

      My husband wanted chicken and dumplings one day and I had never tasted them , let alone made them before. This recipe is so awesome!!! It's easy, delicious and sometimes I make just the dumplings with leftover shredded chicken. It's the perfect feel good meal. Thanks!!!

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    • on April 26, 2009

      I actually just used the dumpling part of the recipe and combined it with 30 Minute Chicken and Dumplings (30 Minute Chicken and Dumplings). I added a couple tablespoons of dried parsley flakes to the dough and a splash of extra milk to compensate. The dumplings came out great! Great recipe.

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    • on April 04, 2009

      This was my first time making chicken and dumplings and I am very pleased with the results thanx for this great recipe

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    • on March 28, 2009

      VERY Tasty! I did add extra pepper, and a bay leaf, and used Miss Jane's Crazy Mixed Up Salt to give it some more kick. (Good stuff, if you've never tried it!) I also skimmed off some of the fat out of the broth by chilling before proceeding to the dumplings part. Also-- ADD THE EGG IN WITH THE MILK for the dumplings. MMMmmm!

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    • on February 05, 2009

      I followed this recipe without modifications and it was delicious! I will definitely perpare this dish again. Thanks for sharing!

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    Nutritional Facts for Southern Chicken and Dumplings

    Serving Size: 1 (261 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 784.7
     
    Calories from Fat 450
    57%
    Total Fat 50.1 g
    77%
    Saturated Fat 15.0 g
    75%
    Cholesterol 202.0 mg
    67%
    Sodium 1223.4 mg
    50%
    Total Carbohydrate 34.9 g
    11%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.1 g
    0%
    Protein 45.5 g
    91%
    Detailed Nutrition Values About Nutrition Info

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