Hi! I am so glad you liked the recipe! My husband,brother, and 7 year old all went back for seconds. 1 Preheat oven to 350F Grease the bottom and sides of an 11x7-inch baking dish. Roll out thin (1/2-inch) and cut into 1 to 2 inch . Let sit cover bowl with damp towl. Ha Ha! Thank you for taking time to write I am so happy you enjoyed this recipe. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Only gently push dumplings down into broth as they float to the top. Dropped biscuits seem to be what most use now. Thanks for writing! Repeat the entire rolling/cutting process with the other two dough balls, adding additional flour to cutting board before rolling each one. Thank you for your kind note, Karen! My grandmother made it this way also and passed before I could get the recipe. We serve it over mashed potatoes. I used to wonder about the use of the word dumplings in the name, since a lot of people make biscuit-like dumplings (and these look more like noodles), but if my beloved Southern Grandma called them dumplings, well then dumplings they will be! LOL! Thank you for writing. Ive looked for years to try and find a recipe that looked like my grandmothers (also TX) and Ive only ever seen puffy biscuit like dumplings. It was easy and I will not be buying anymore frozen dumplings unless I decide to be lazy and dont feel like rolling out the dough. I used to help my Granny make this all the time when I was growing up. Glad you enjoy these chicken n dumplings. Thanks for your note, Cassandra! Hi, Allison! Several people have told me that this recipe is really good. Pour broth back into stockpot. I also added my chicken in last to make sure the dumplings had room jto move and not stick together (which had happened to me in the past)! Drizzle a little olive oil on the 2-3 chicken breasts and season with salt and pepper. She is cut it in long strips; but then she would pick up a strip and break off different sizes to drop in the pot. This is simply what I have used for years and years to add more chicken flavor to the broth. If you want to know an easy way to shred meat you can find that here. Melt butter in a large skillet over medium-high heat. square pieces. I made them tonight and they were great. Thanks for writing. Thank you so much for taking things back to the basics. You may have to turn the heat up a little. Went back to check 15 min later & they were gone! Add onion, carrots, and thyme. Hope this helps a bit. Servings 4 servings Author Holly Nilsson Equipment 6 QT Slow Cooker Ingredients 1 large onion diced 1 can cream of celery soup (10.5 oz) 1 can cream of chicken soup (10.5 oz) 1 tablespoon fresh parsley 1 teaspoon poultry seasoning black pepper to taste 4 skinless boneless chicken breasts 2 cups low sodium chicken broth Have a fantastic day, and thanks for taking time out to write! Put the chicken and the veggies (if using) in a large stockpot. add all diced veggies and the seasonings. These are the dumplings I grew up with in Indiana, not the puffy kind. I use to watch her but she never wrote the recipe down. It was served separately. My mother-in-law makes it the same and hers is called Pot Pie. When I was a child, my grandmother could feed our entire large family with a single chickenand lots of dumplings in this Southern chicken and dumplings recipe. Definitely brings back some fond memories every time I make it. This recipe is a keeper in our house. Take all of your biscuits out of the can and set them on a plate. This is very similar to our old family recipe for slick dumplings, which is the way we go over puffy dumplings. These were very heavy and almost noodle like texture. I have been looking for an authentic from scratch recipe and definitely think Ive found it. I made this and LOVED IT!!! Have a wonderful day! Add the broth; bring to a boil. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. They lick the bowl clean to show how much they appreciate this comfort food. We always called them chicken and dumplings. Increase heat to medium-high and bring to a boil. Now I need to solve this problem with part of my blog software. The dumplings were referred to as Johnny Boys. Thank you! I like to use about 2 -2 1/2 cups of chicken for this recipe. Check box,then click Subscribeto receive our newsletters. Taste test broth, and add additional salt and pepper, if desired. Hi, Celeste. These were just perfect and will be my go to recipe from now on! adding the fat from the chicken broth is how my Mom did it .PS Im almost 70 and have yet to make them to taste like hers. Have you tried, or do you think, GF flour could be used in this recipe? In a separate bowl, whisk together chicken broth and half-and-half. Hi! Do not add the butter until fat is removed and I use 1/2 stick of butter or a full stick for a large pot of this goodness. Never have heard of that technique before. You will DEFINITELY have to cook the chicken for a much longer time, and as it cooks, there may be giblets from inside the chicken that will need to be removed to ensure the chicken cooks faster and thoroughly. Fascinating, right? I have never made the dumplings (noodles) ahead of time, but I do make homemade pasta (which is very similar) and let that dry for several hours sometimes before cooking. Hope you enjoy them, Carol! Add 2 cups water and bouillon. Now, I usually stew a whole chicken but today I had boneless skinless chicken breast and no chicken so this is what we got. So its ready to drop in the pot to cook? Have a wonderful day. My question is can I make the dumplings the night before and seal for the next day. They are found here in the frozen foods section. This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. Your email address will not be published. Add the onion, carrots, and celery; cook until the vegetables are starting to soften, about 5-7 minutes. She used lard and added a little baking power so the noodles to lighten them up. Dad called them a tough dumplin. This is going to take ten minutes or so. Have a great evening. She said that was where all the flavor was unless she killed an old hen we had (she was good at that). Chicken and Dumplings (+Video) - The Country Cook But my dumplings didnt puff what did I do wrong? Thanks in advance! If you dont want to make your own dumplings, there is a great product made by Aunt Annies that are also called flat dumplings. Have a fantastic day. You can also freeze leftovers in an airtight container for up to five months. Easy rotisserie chicken soup with vegetables and lower fat, Greek yogurt-based dumplings cooked in a pressure cooker or on the stovetop. I agree sometime simple comfort foods ARE outstanding, especially when cooked for those you love, with love! 1 (10 3/4 ounce) can cream of chicken soup, undiluted 2 (10 3/4 ounce) soup cans water 4 teaspoons all-purpose flour 2 teaspoons chicken bouillon granules 12 teaspoon black pepper 1 (8 count) package refrigerated buttermilk biscuits directions Mix all ingredients except biscuits in the Crockpot. The thing that would concern me is that all those dumplings might stick together, which wouldnt be too good. 0 seconds of 1 minute, 44 secondsVolume 0%. I am so suprised to read this comment! This was my birthday dinner for many years (Im 76 now) Havent a clue where that name came from~=). If my Grandma were still alive today, she would be amazed at the numbers of people who have given her recipe a peek! Hi, Lynn! My Mom and Grandma made this same thing but we called it pot pie or popeye. Thanks for taking time to write and have a fantastic day! Thanks for sharing recipe. Pour any remaining reserved broth back into stockpot. Then, depending on the size pot you are using, you can always add a bit more broth, if desired. What is the best way to reheat this for a crowd? Thanks for writing. Youre very welcome, Debbie! Reduce heat; cover and simmer until a toothpick inserted into center of a dumpling comes out clean (do not lift the cover while simmering), about 10 minutes. Hi, Janet yes. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). I think your idea of collecting and putting together family recipes is an absolutely fantastic idea! Im so glad you wrote the blog and explained everything in detail. They were soo good with pork!! 7 Chicken and Dumplings Recipes Just Like Grandma Used to Make Im so glad you enjoyed the Chicken and Dumplings! I randomly happened along this post, and Im so glad I did! Have a great day! Hope you have a GREAT day! made my first EVER mess of good dumplins with this recipe. Pour the broth through a sieve to strain out any veggies, particles, etc. Have a great evening! Drop by spoonfuls into boiling soup or stew. Good morning, Lucy! Have a great day! Generously flour a work surface. I try to include photos of how to make the recipe, because I, too, feel like if I can see how its made, I can perhaps do it the same way, with success. Dumplings for Stew | Just A Pinch Recipes Thank you, Sharon! I use a boiling cup of broth, this eliminates, the bouillon cubes, I also, use one fresh egg beat up and put into the broth. Cut until p size balls may need uptp 1/4 c milk to form ball. Carefully stir in the dumplings, cover and simmer on low for 30 to 40 minutes or until tender. Thank you for sharing this. that would be helpful to you. I am wondering if this was just the standard recipe that everyone knew, or if these are family traditions. To Make The Dumplings: 1 cup all purpose flour 1 teaspoon salt 2 heaping Tablespoons vegetable shortening 1/2 cup HOT water 1/2 cup plus 2 Tablespoons all purpose flour To finish soup: Two large chicken bouillon cubes 1 Tablespoon butter 1/4 cup water mixed with 2 Tablespoons flour I made this but added s bit more veggies than the recipe I drained and blended them in a blender and put back in for more flavor and because my girls wont eat it if the see them. I make them in advance, rolled out & cut on a cooie sheet; place cookie sheet in freezer; when frozen, place dumplings in a ziplocki bag. It is freaking Awsome. Your recipe for chicken and dumplings was spot on with the way my Grandmother made the dish. It thickens the broth without adding the slurry. No matter what its called its Delicious. Cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant. I hope you enjoy making (and eating) them.