Best 8 Moms Southern Style Chicken And Dumplings Recipes

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THE BEST CHICKEN AND DUMPLINGS



The Best Chicken and Dumplings image

A super flavorful, thick, and creamy chicken stew is filled with tender chicken and veggies. Soft and pillowy dumplings are dropped into the stew and steamed to perfection! Some of the best comfort food!

Provided by Susie Weinrich

Categories     Dinner

Time 1h5m

Number Of Ingredients 23

2 tbsp olive oil
1 yellow onion (diced )
2 cups carrots (peeled and cut into 1/2 inch pieces )
1 1/2 cup celery (cut into 1/2 inch pieces )
3 garlic cloves (minced)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp turmeric powder
2 tsp chicken base (I use Better Than Bouillon Brand)
32 oz chicken broth or stock
1 1/2 cup water
1 bay leaf
3 cups cooked chicken (boneless skinless chicken breast and/or thighs, or rotisserie chicken works nice for this recipe.)
1 cup heavy whipping cream
3/4 cup frozen peas
1 tbsp butter (softened)
1 tbsp all purpose flour
2 cups all purpose flour
1 tbsp baking powder
1 tsp kosher salt
3/4 cup milk
4 tbsp butter (melted)

Steps:

  • Start with a large heavy bottom pot that has a lid (like an enameled cast iron pot or Dutch oven) over medium heat.
  • Add the olive oil. Once it is hot add the onions, carrots, celery and garlic. Sauté for about 7-8 minutes, stirring often, so the onions are nice and soft.
  • Stir in the onion powder, turmeric, salt, pepper, and chicken base, so it coats the veggies.
  • Pour in the chicken broth, water and add the bay leaf. Give everything a good stir.
  • Simmer over medium heat for 20 minutes, until the carrots and celery are just fork tender.Go ahead and make the dumpling dough at this point and set aside until the stew is done simmering. See instructions below.
  • Remove the bay leaf and discard. Stir in the cooked chicken.
  • Increase the heat to medium-high to bring the pot to a gentle boil. Drop tablespoons full of the dumpling dough into the simmering broth. PRO TIP: Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam.
  • Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on. Let the dumplings lightly simmer for 15 minutes without disturbing!
  • Meanwhile, in a small bowl mash together the flour and butter (Beurre Manié) until it is combined. Set aside.
  • Remove the lid and pour in the heavy cream and frozen peas. Lightly stir in the flour/butter thickener. Let it simmer over low heat for another 5 minutes. The heat will thaw the peas and thicken the stew.
  • Remove from the heat and let it cool for 5-10 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 604 kcal, Carbohydrate 45 g, Protein 26 g, Fat 35 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 135 mg, Sodium 1919 mg, Fiber 4 g, Sugar 6 g

MOMMA'S BEST CHICKEN AND DUMPLINGS



Momma's Best Chicken and Dumplings image

There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.

Provided by MA McBridges

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h33m

Yield 8

Number Of Ingredients 16

¼ cup butter
2 ribs celery, quartered
1 large carrot, quartered
1 small onion, chopped
1 teaspoon mashed garlic
2 large bay leaves
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
2 pounds bone-in chicken breasts
water to cover
2 tablespoons self-rising flour (such as White Lily®)
2 cups self-rising flour (such as White Lily®)
¼ cup cold shortening
¼ cup chicken broth, slightly chilled

Steps:

  • Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
  • Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
  • Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
  • Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
  • Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
  • Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
  • Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g

MOM'S CHICKEN AND DUMPLINGS



Mom's Chicken and Dumplings image

On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings from scratch in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6-8 servings.

Number Of Ingredients 18

1 cup all-purpose flour
2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
2 tablespoons canola oil
3 celery ribs, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1/4 cup chopped fresh parsley
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon pepper
8 to 12 cups water
DUMPLINGS:
2 cups all-purpose flour
2 teaspoons baking powder
2 large eggs, lightly beaten
GRAVY:
1/4 cup all-purpose flour
1/2 cup water

Steps:

  • Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.

Nutrition Facts : Calories 402 calories, Fat 14g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 776mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

SOUTHERN STYLE CHICKEN AND DUMPLINGS



Southern Style Chicken and Dumplings image

This Southern Style Chicken and Dumplings recipe is easy to make and full of old-fashioned goodness. Flat dumplings are mixed in with a delicious creamy chicken soup, that is sure to be a crowd pleaser. You're going to love it!

Provided by Rachel Farnsworth

Categories     Dinner     Main Course     Soup

Time 1h

Number Of Ingredients 15

1 tablespoon olive oil
1 white onion (diced)
3 cloves minced garlic
3 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
6 cups chicken broth
2 cups milk
1 tablespoon cornstarch
1/4 cup water
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/3 cup shortening ( cold)
3/4 to 1 cup buttermilk

Steps:

  • Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.
  • Add in chicken breasts and season with salt and pepper. Pour in chicken broth. Bring to a boil, reduce the heat to medium low, and simmer 15 to 20 minutes, or until chicken is cooked through and easily shreds with a fork.
  • Meanwhile, make the dumpling dough. Mix flour, baking powder, and salt in a mixing bowl. Cut in the cold shortening using a pastry cutter or food processor. Gradually pour in the buttermilk, stirring until the dough comes together. Turn the dough out on a floured surface and work it just until everything is well combined. The dough should not be sticky. Roll the dough out about 1/4-inch thick. Cut into 1 inch strips. Cut each of those strips into pieces that are approximately 2 inches in length.
  • Remove chicken from soup pot and shred. Add in milk and bring to a simmer. Drop dumplings strips into soup and simmer 15-20 minutes until cooked through.
  • In a small bowl, whisk together cornstarch and water. Pour into soup pot, stir, and return to a simmer. Simmer 2-3 minutes until broth is thickened. Return chicken to soup pot and serve hot.

SOUTHERN STYLE CHICKEN AND DUMPLINGS



Southern Style Chicken and Dumplings image

A southern favorite and the hit of our family reunion in 1995!

Provided by Teresa C. Rouzer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 5

Number Of Ingredients 11

1 (3 pound) whole chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
3 cups water
1 bay leaf
½ teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
¼ cup water

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.

Nutrition Facts : Calories 845.9 calories, Carbohydrate 40.9 g, Cholesterol 204.3 mg, Fat 49.2 g, Fiber 2 g, Protein 56.2 g, SaturatedFat 13.8 g, Sodium 657.9 mg, Sugar 1.1 g

SOUTHERN CHICKEN AND DUMPLINGS



Southern Chicken and Dumplings image

Make and share this Southern Chicken and Dumplings recipe from Food.com.

Provided by Tonkcats

Categories     Whole Chicken

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 whole chicken, cut up
1/2 tablespoon salt
1/4 teaspoon pepper
1 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening (such as Crisco)
1 egg, beaten
1/2 cup milk

Steps:

  • Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender.
  • Remove chicken from water.
  • Remove bone and skin.
  • Set chicken aside (while chicken is cooking, prepare dumplings.).
  • Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork.
  • Add egg and 1/2 cup milk; mix to form dough.
  • Roll dough to 1/4-inch thickness on floured surface.
  • Cut into four-inch strips with sharp knife.
  • Drop dumplings into simmering chicken broth.
  • Cover and simmer until dumplings are done.
  • Add chicken to dumplings and 1 cup milk.
  • Cook slowly for 10 minutes.

CHICKEN AND DUMPLINGS, SOUTHERN STYLE



Chicken and Dumplings, Southern Style image

Make and share this Chicken and Dumplings, Southern Style recipe from Food.com.

Provided by Diana Adcock

Categories     Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18

1 (3 lb) chicken
2 quarts water
1 large onion, quartered
2 carrots, quartered
1 stalk celery, quartered
1 bay leaf
1 teaspoon peppercorn
2 teaspoons salt
1 sprig thyme
1 sprig rosemary
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons shortening
1/4 cup chicken stock
2/3 cup buttermilk
1 teaspoon chopped fresh thyme
salt and pepper

Steps:

  • Place chicken in a heavy 5 quart stockpot with water to cover.
  • Add the onion, carrot, celery, bay, peppercorns, salt, thyme and rosemary.
  • Bring to a boil, reduce and simmer for 1 1/2 hours.
  • Skim scum if needed.
  • Remove chicken and set aside to cool.
  • Remove meat and return bones to pot.
  • Simmer for 1 hour more.
  • Strain well and remove any fat you can.
  • Dumplings------------------.
  • Combine flour, soda, salt.
  • Cut in shortening until flour resembles coarse crumbs.
  • Add the stock, buttermilk and thyme.
  • Stir to make a stiff dough-and it will be stiff.
  • Turn out onto a floured board and knead gently 6 times.
  • Wrap in plastic and chill 1 hour.
  • Bring strained broth to a boil, reduce to a simmer.
  • Roll out the chilled dough to 1/8 inch thick, and cut into 4x1 inch pieces.
  • Drop them into simmering stock and stir gently.
  • Cook for 10 minutes, add the chicken and cook for 5 min more.
  • Season with salt and lots of pepper.

Nutrition Facts : Calories 633.5, Fat 34.4, SaturatedFat 9.6, Cholesterol 128.6, Sodium 980.1, Carbohydrate 40.6, Fiber 2.2, Sugar 2.8, Protein 37.8

MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS



Mom's Chicken 'n' Buttermilk Dumplings image

Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 8 servings.

Number Of Ingredients 20

1 stewing chicken (about 5 pounds), cut up
10 cups water
1 large onion, chopped
2 medium carrots, sliced
3 celery ribs, chopped
4 garlic cloves, minced
1 teaspoon salt
1/4 cup butter
6 tablespoons all-purpose flour
1/8 teaspoon paprika
1/8 teaspoon pepper
1/2 cup half-and-half cream
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
2 large eggs, room temperature
1/2 cup buttermilk
1/4 cup butter, melted

Steps:

  • In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.

Nutrition Facts : Calories 614 calories, Fat 32g fat (14g saturated fat), Cholesterol 201mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.

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