Best 6 Hearty Chicken And Dumplings Southern Style Easy Recipes

CHICKEN & DUMPLINGS

Steps:

• Chicken:
• Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.
• Dumplings:
• Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.
• Note: Frozen dumplings are available in most supermarkets if you don't have time to make them.

HEARTY CHICKEN AND DUMPLINGS SOUTHERN STYLE EASY!!

Steps:

• 1. {Be sure to clean the chicken well and remove any extra fat before cooking.} This step is how to cook your chicken with a pressure cooker. If you don't have a pressure cooker or don't want to use one, a regular soup pot will work fine. See below for cooking the chicken in a soup pot. OH! And be sure to read all of these steps before getting started please! If you are using a pressure cooker {which I prefer}, add the chicken and season it the way you like. Add in enough water to just cover the chicken and place your lid and make sure it's secure. Turn your stove on high and bring your cooker to a good steam and reduce heat to medium-medium low and cook for 15 minutes max. The pressure regulator should be rocking steadily. After 15 minutes, remove from heat and allow the cooker to cool--this can take about 30 minutes. If you are pressed for time, you can run cold water along the top and one side of pot to cool. If you have a new-er cooker, you should have a safety release that will drop when the steam is out. DO NOT open the lid until all of the steam has been released. Remove the chicken and place into a casserole dish with a lid to maintain heat until next step.
• 2. If you are using a soup pot, doing the same as step 1, add enough water to cover your chicken and add 1 cup more. Bring to a boil and reduce heat to simmer. Simmer for approximately 20-30 minutes or until no longer pink and juices run clear and internal temp is 170º Remove cooked chicken to a covered dish and see step 3!
• 3. Okay, now that you have your chicken cooked and is now inside a covered dish...and this is the really hard part--trying NOT to eat it all before you are finished cooking! **A slight interruption for a very important announcement--I don't use the pressure cooker after the chicken is cooked. I use a non-stick soup pot to fix the rest of the meal so that the dumplings won't stick. (I found out the hard way on this step--a HUGE mess to clean up!) Now, back to your regularly scheduled program, er recipe; in your soup pot either pour in your liquid from the cooker or if you used the soup pot, just leave it there and bring the liquid back to a boil. You should have at least 2 cups in the pot, if you don't have at least that much, add in enough chicken broth to make it 2 cups. Dump in your can of soup and both packages of chicken gravy. (You may be wondering why 2 packages...? Because one would be very lonely and also because two gives it the awesome flavor that will make you very happy. So trust me, you won't be unhappy!!!) Stir with a whisk until completely combined. If it looks too thick, you can add some water or more broth until it appears to be more soupy rather than gravy-like.
• 4. [NOTE: DO NOT TAKE the dumplings out of the freezer until you are ready to use them! Otherwise they thaw out and become a doughy mess and are IMPOSSIBLE to pull apart! {insert eye roll} PS: I use a butter knife to separate the dumplings] Once you have a nice soupy consistency in your pot, begin dropping in your Mary B's frozen dumpling strips one at a time and breaking each one into threes. Now, I use a whole package in my recipe but that's only because I am feeding a troop who love dumplings. If you'd rather not have so much dumpling, you can scale back on them and only use half of the package. It's all up to you! Once you have used all of the dumplings you plan to use, check the sauce. If it looks too thick or not enough, you can add more broth or water to the pot. Just don't add too much, you want it to be a good balance of sauce, dumplings and chicken. At this point, I like to add more salt to the pot since the dumplings are very bland. If I had to measure--which I don't, but if I did, then it would be approximately around 1 tablespoon give or take. Allow to boil for about 5 more minutes and then reduce the heat to low and allow to simmer for about 45 minutes. This is the part where you'll be happy that your chicken is in a covered dish! Why didn't I fix the chicken while the dumplings are cooking you ask? Because the broth from the chicken wouldn't be cooking the dumplings silly!
• 5. Once you have finished cooking the dumplings, you can now add in the chicken. Stir well and let the chicken just fall apart. It should be stringy looking. I like to do a taste test at this point to check for seasoning to see if I should add anymore salt and/or pepper. Allow to simmer another 10 minutes or so and serve! I don't serve my dumplings over anything but I know some people like to serve it over rice. Whatever floats your boat!! Enjoy and share this with your friends, family and even your foes...you may gain a newfound friendship!

MOM'S SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• 1. Cook chicken breasts. Cool and cut into bite-sized pieces, set aside while making the dumplings.
• 2. DUMPLINGS: In a large bowl, mix together flours and shortening until mixture resembles a coarse meal. Add milk a little at a time and mix until it forms a soft dough. On a floured surface, roll or pat out dough to about 1/4" thickness. Cut into small squares using a pizza wheel. Squares do not have to be uniform. NOTE: You may also drop dumplings by heaping teaspoons into broth, but we prefer them rolled out and cut.
• 3. BROTH: In a large Dutch oven, combine broth, soups, and hot sauce and bring to a boil. Add chicken and then add dumplings one at a time and stir very lightly, sprinkle with black pepper. Return to boil and reduce heat. Cover and simmer for about 15 to 20 minutes or until dumplings are cooked and sauce has thickened. If sauce is too thin, mix a couple of tablespoons flour and water and mix into a pourable paste. Add to broth to thicken.
• 4. SPECIAL NOTE: It is very important to add the dumplings one at a time. Do not add them all at once or you will have one big clump.

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
• Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
• To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

SOUTHERN CHICKEN AND DUMPLINGS

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
• While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
• After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.

EASY SOUTHERN CHICKEN AND DUMPLINGS

Steps:

• Add water to a large stock pot, salt and bring to a boil over high heat on the stove top. Add chicken breasts and allow to boil until chicken is cooked. Remove chicken from broth and set aside to cool while allowing the broth to continue to boil at a low boil.
• Add butter, cream of chicken soup and a generous amount of cracked black pepper to the boiling broth an let melt while occasionally stirring.
• In a medium bowl, stir together flour and salt. Make a little well in the flour and add the oil and egg. Mix together. Dough should be a slight bit sticky. Add 1-2 Tbsp water if needed. Form dough into a ball and turn out onto a well floured surface. Roll out the dough to 1/4 inch or less thickness, and cut into squares. Toss the squares in the extra flour from the floured surface. This will keep the dumplings from dissolving as they cook and thicken your stew base at the same time.
• Add floured dumpling squares a few a time + flour from the floured surface to the boiling broth until all dumplings have been added. Stirring in between. As dumplings begin to cook and soak up the broth, they will sink to the bottom. So stir frequently. Shred cooled chicken breasts and add. When dumplings turn white and begin to float, they are done. This usually takes about 20-30 minutes.
• Add more pepper as desired. Serve.