Have a great day! I didnt know it is the oldest town! I showed my friends how to make it and the husband is the one who does it, used to be three times a week! If you do end up making them ahead of time, I would love to know the results. Maybe someday Ill try it. I also really helps to flavor the dumplings. Good luck on this entire endeavor. Bring to a boil. However, didnt wanna mess up the dumplins either. Thank you for writing. I use melted shortening instead of hot water, some of the broth and cut my dumplings in small rectangles. Hopefully someone else seeing your comment will be able to answer this question for you. Add 2 cups water and bouillon. Subscribe to Christy's Free Recipe Email plus a FREE Printable Recipe Binder kit! Definitely not the same. I know it is not the same as homemade, but if in a hurry, Walmart sells a frozen brand of dumplings that are actually very good. Yes, use cold butter. Thanks for sharing these recipes I love them. Heat the chicken and broth back up to boiling. Guess those dumplins were a winner! I grew up around the Amish and they call these rolled dumplings bot boi or pot pie. My grandmothers & mothers dumplings were different that either the fluffy or rolled ones. Thanks! Also make sure you have enough broth in the pot. I think it is fascinating to hear all these heritage stories! Carb overloadbut talk about comfort food! We cut the dough into squares. He always tried to explain to me how her dumplings and mine are not the same.now i get it. Store your chicken and dumplings in an airtight container in the fridge for up to five days. I live in southwestern Ontario, Canada and I grew up with this almost exact recipe! So thank you for posting. This is just like the way my Grandmother would make, instead of hot water to make the dumplings, she used the hot broth. Through thick & thin!!! The chicken bouillion cubes will help to add some good chicken flavor back into the broth. (p.s. I appreciate them very much. Take all of your biscuits out of the can and set them on a plate. My grandmother made it this way also and passed before I could get the recipe. Dropped biscuits seem to be what most use now. You and I also share the same name (Janet) so see how much closer we already are? Take care! If you do try it using butter or margaine, I would love to know how they turned out for you! I will attempt again with this recipe. Pair this Southern main dish with other great Southern side dishes, like cornbread, fresh green beans, and fried okra. Hope you have a GREAT day! Thanks for taking time to write! Like your mom, my mom also used an old, fat hen to make the broth, and used a cup of the broth with flour to make the dumplings. Slightly beat egg and milk together in a separate bowl. Why ? Continue until flour is used up, adding additional broth as needed until dough is consistency of pie dough. Only we have always considered it a French Canadian dish. Good morning! Taste the broth, then add additional salt and/or pepper to suit your taste. Dust with additional flour; let dry for 30-60 minutes. Hi, Sarah. 32 oz chicken broth, 1 can cream of chicken soup, salt and pepper to taste Pull biscuits apart into three layers. Stir cream of chicken soup into gently boiling broth. This looks delicious! This is very similar to our old family recipe for slick dumplings, which is the way we go over puffy dumplings. square pieces. Turn to low until ready to serve. I like to make mine a little thicker by adding cream of chicken soup after adding the chicken and if on hand, a little bacon fat to the broth. Its the exact recipe my great Aunt Martha passed down through our family. Hi, Lynn! Its in the 30s in the Portland area right now, so a big bowl of these sure do sound good! I couldnt get the family recipe in time for dinner last night so I searched all over the Internet for something that looked similar to make for my sick fiance. Have a great day! Hope someone commenting here might have an answer for you as to a recipe. If I can wait that long. Take care! #chickenanddumplings #cowboycooking #chickensoup Used in this video: Cowboy hash knife. Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Pinterest: The Grateful Girl Cooks! If you chose to use them, be sure to defrost them thoroughly because you cannot get them apart despite what the instructions say. We are going to need these recipes if the economy doesnt change. I love the tip for leaving the dumplings out on a floured surface make ahead is always a good thing, right? Glad you enjoyed them and yes we LOVE having cornbread with our chicken n dumplings, too! So I just tried it & it didnt work for me Ive never made this before, but I knew about it bc an old friend did it & they were great!! Their recipes hold such a special place in our memories. Using the broth and meat just like it was chicken, then make the dumplings. Even Wikipedia tells us dumplings can be either PUFFY (typical in the Northeast) or ROLLED FLAT(Southern style!). Hope you have a wonderful Christmas celebration with your family, Sarah. I added thyme, carrots, celery and an onion to the chicken while cooking but left them out when I strained the broth. I know this is 4 months late, but when my grandmother made these and sent some home with me, freezing them never yielded a good result. Bring to a quick boil, then continue cooking chicken for one hour. Im sure the Legion members will appreciate all your hard work! Hope you have a GREAT day! Cut meat into bite-sized pieces; set aside and keep warm. JB, I use the fat from the top of the chicken broth in place of shortening. Cover and simmer 15 minutes without lifting lid. Scroll Down For A Printable Recipe Card At The Bottom Of The Page. Bring to a boil. In any case, as far as Im concerned, this IS the ultimate comfort food. It was served separately. Im a NC girl. Hi, BJ! Youre very welcome, Debbie! It was AMAZING. Thanks for taking time to write. We always had a side dish of baked sweet potatoes. Thanks for sharing! Prep Time 5 minutes Cook Time 5 hours Total Time 5 hours 5 minutes Ingredients 1 lb boneless skinless chicken breasts 1/2 large onion, diced My mother-in-law makes it the same and hers is called Pot Pie. I made this recipe last night and its amazing. 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. Im a northern girl living in the south who really hasnt had much experience with chicken and dumplings. Whenever it was, the chicken was more often than not on the scrawny side. Thank you! So glad you had a good experience making your pot of chicken n dumplings. So happy to have found this great soup !! If you use hot broth to make the dumplings in place of the water you wont need to add the shortening since some chicken fat is already in the broth. So for your next chicken dinner, why not try this homemade chicken dumpling recipe with biscuits? Now I have friends from the east coast and we have big disagreements on the best dumplings! 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! When done, remove chicken to large bowl to cool. My grandmother would rool out the flat noodles in the afternoon, cut them and leave them on a floured surface until she was ready to drop them in the pot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). But, I remember the meal she made with them was a pork roast and great northern beans I think! I know that is not much help, but I truly do not know. This recipe, IMHO, is how generations of my family and husbands have done it for eons and is by FAR the best and ONLY way.. kudos for making me smile today. Let the chicken n dumplings dough rest for about 10 minutes, then shape into 3 equal sized portions. One trick we find useful is to always double roll the dough, which insures they are firm. I have been making this recipe for the past 3 winters! Have a wonderful weekend, and thank you for taking time to write! Continue simmering your dumplings while you shred the cooked chicken. Love the name Chicken Popeye! I use to watch her but she never wrote the recipe down. * Percent Daily Values are based on a 2000 calorie diet. I really hope you enjoy this recipe, straight from MY Grandma! I like cornbread with my chicken and dumplings because thats the way my mother did it. Perhaps sometime in the future you could try this recipe and see if the dumplings hold together for you made this way. Use the stock in place of the water, and you should be fine! cup shortening (I used Crisco) 1 cup milk Cut chicken into serving pieces and place in large kettle with salted water to cover. Thank you! Thank you for taking the time to write. Either way, Im certain they will turn out delicious because of the details you gave. Sometimes I make crockpot chicken ahead of time in water, sometimes I cook it in the broth, sometimes I use chicken thigh, and sometimes I buy a rotisserie chicken already cooked. This was some of the best eating this NC girl ever had. Other than that it looks very similar. I was so upset because I didnt want to sharelol Thank you for the recipe it will be my go to from now on! Could I substitute the shortening with butter or margarine? 1-1/3 cups all-purpose flour, sifted to remove clumps 2 teaspoons baking powder 3/4 teaspoon salt 2/3 cup 2% milk 1 tablespoon butter, melted and cooled slightly Yield: enough dumplings for 8 servings of soup Step 1: Mix the batter. Thanks for taking the time to write, Linda! My grandmother used to make this. Take care, thanks for writing, and have a GREAT day. Thanks for taking the time to write. As the weather starts to turn cold, this recipe will be made. We love them as a matter of fact, I just made a huge pot of them last week during a cold and rainy couple of days here in Oregon. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. That is awesome. By the way, our local fast food restaurant sells a small container of dumplings for $5.00. 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. Thanks for writing, Laura! Thank you for writing! Have a great week. Using my grandmothers recipe, which is almost identical to yours, it is my favorite meal. Step 8. Amount is based on available nutrient data. It sure made me smile! I agree completely No matter WHAT this dish is called in different pats of the country (and others), it IS delicious! However, to hear the Old Timers tell it, slicks were made by TRUE Southerners and the puffy balls were made by Yankees who moved south. What am I doing wrong? Thank you so much for sharing the recipe with us. Finally a recipe similar to the one I make. Everything else is the same, except, I do not put the chicken back in the dumplings until the dumplings have boiled and cooked for about 20 mins on med. Have a fantastic weekend. Cut in butter until the mixture is crumbly. I always enjoy making the homemade dumplings, but there are others out there that will find the tip time-saving! No, you do not have to use chicken bouillon cubes if you have a preferred way to make the chicken broth flavor. We them make the noodles like this and thicken it. Have a fantastic evening. Have a GREAT day! Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. OMG, how wonderful! Arent our Grandmothers recipes good? Or stay thin? Take care, and have a great day. She learned that from her Croatian mother! I make dumps basically the same way but instead of a chicken I use a fresh hen with alot of fat on her. To make dumplings, combine flour and salt. I have searched everywhere with no luck. Your email address will not be published. Thankfully, today chicken is a staple in many peoples diets. 1 large egg, beaten 2 tablespoons butter, melted 3/4 to 1 cup 2% milk Snipped fresh parsley, optional Directions Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. I NEED THIS RECIPE!! Why ? I learn by not only seeing the printed recipe, but seeing the process most of the time. Thanks for taking time to write, Ron. This recipe tastes just like I remember. I hope you enjoy the recipe, Susan! Again, thank you again for sharing! Thanks for taking time to write! Families learned to make due with what was on hand. At this point, you will need to add 2 to 2 1/2 cups of shredded chicken back into the pot of chicken broth. Those are just wet biscuitsdelicious, yes, but NOT DUMPLINGS! Pour any remaining reserved broth back into stockpot. Ive always done it the old times way that Maam taught me. Added the peas and carrots, and some finely diced celery. My husband,brother, and 7 year old all went back for seconds. Have a fantastic day! 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. I usually end up with between 4-5 cups of shredded chicken. Oh so good! Thank you for alerting me to this! Hope you enjoy the chicken n dumplings. My mom is also a wonderful homemade, simple but delicious cook! You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! Your pictures look like what my Mennonite family calls Potpie. Do not stir biscuits a lot or they will cook up. Have a wonderful day! Gotta love our grandmothers and their good ol dumpling recipes, right, Stormy?!!! Thanks for writing! Perhaps someone on this comment thread has done that and can add info. EVERYONE requested it. These are unleavened dumplings. This recipe will be a staple in our home. Directions Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!). Hope you find the time to make a big pot of soup, Dotty! How wonderful. Of course, I like the homemade, but just a little tip if pressed for time. Grandma's Southern-Style Chicken n' Dumplings. Will cook again, family loved it. Hi, Shari thanks for taking time to write! If my Grandma were still alive today, she would be amazed at the numbers of people who have given her recipe a peek! Im so glad you wrote the blog and explained everything in detail. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. My Grandma Annie lived in Roganville, between Jasper and Kirbyville. (I leave the celery, & carrots in the soup). Thanks for letting me know you tried the recipe, Jennifer! Now I need to solve this problem with part of my blog software. Chicken and dumplings is a soup-like dish that consists of chicken, a thick broth, and dumplings made out of biscuit dough. Hi, Janet yes. When making the dumps I use the chicken broth mixed in with plain flour really seasons the dough I also use some of the broth in my dressing. This will help to thicken up the broth. 1. The only thing I changed was to swap the vegetable shortening for chicken fat (from cooking the chicken) and a bit of leftover bacon grease for extra flavor. Thanks for writing! I would recommend a minimum of 12 cups of liquid. But that is just a guess on my part. No baking powder, no self rising flour. Add onion, carrots, and thyme. Now, were going to take each canned biscuit and tear it into three layers like this. 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)! Mix flour and shortening together in a bowl until it resembles cornmeal. Have a great day! Excited to make these tonight here in deep East Texas, as the weather is *almost* cold, not hot anyways ? The dutch oven that I use to make this is a 6 Quart size. You can also freeze leftovers in an airtight container for up to five months. My mom and grandma always called this slippery chicken pot pie. My family loves chicken and dumplings and the more dumplings the better we like it! She also said to strectch the dumplings when we slid them into the boiling broth. Not only that, but the leftovers are amazing! The best!!!! Boiled too long? I randomly happened along this post, and Im so glad I did! They should not even resemble a biscuit. )- What an interesting bit of info on the dumplings. They usually used beef though.Iblove the pieces on top that stuck together. It is important that you DO NOT STIR. 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 Pull biscuits apart into three layers. Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Mix a couple spoonfuls of flour with some cold water (blend it well with a fork), and add it to the soup. Good morning, Janet! On a floured surface, roll out dough into a 17-in. What a fantastic tip, LuGlena! We need some Corona virus comfort food. I will have to try that the next time. Thank you for taking time to write I am so happy you enjoyed this recipe. Love. It sounds just like what my mom used to make. Im glad you might have a use for the recipe my Grandma, if she was still living, would be thrilled to know so many people are seeing this recipe! Boiling my chicken thighs now will cook it all together tomorrow! Ive multiplied the recipe by 5, and shared with family and friends. I have never heard of them being called Johnny Boys before. Step 9. Strain broth to remove leftover veggies or other particles. Shell be 89 later this month and doesnt make them at all anymore. Thanks for taking the time to tell me I appreciate that. In a medium bowl, whisk together the flour, baking powder and salt. Now, I usually stew a whole chicken but today I had boneless skinless chicken breast and no chicken so this is what we got. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! Our grown sons love this soup, as well, and I cant even begin to count how many times they have eaten this meal. I have used this recipe for almost 60 years, and always have people want my recipe. Have a great day, and thank you for writing. Theyre a family favorite around our home! Why cant I pin this? If you havent tried this it gives dumplings a new twist. You and our oldest son have a lot in common having this as your birthday dinner. Thanks for writing. a huge thank you to whomever in your family served our country in the military cant tell from your comment, but huge respect coming right back atcha)! It was delicious. PLEASE do not copy recipes and post on your site or use my photos without permission (see above legal notice). My family only likes white meat chicken breasts. Have a great day! add all diced veggies and the seasonings. 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. My gramma used to call it Popeye too!! In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Strain broth, discarding vegetables and seasonings. Set aside. We always called this dish Chicken and Gleasons (I think it was considered a French Canadian dish). 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. We will be celebrating our 42nd this November, and I am so grateful God gave me my hubby to share this life with! Drop them in the stock still frozen. There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list. Hot water and more flour is added and mixture is firmed up into a large dough ball. Brings back great memories of cold winter evenings in my Moms kitchen, heated by the wood-fired cook stove. Go with your mood on this, just get your chicken cooked, then set it aside. Good morning, Stephanie! These were very heavy and almost noodle like texture. Theres a lot to be said for that, and I am so grateful for my Mom and Grandma, and their tried and true recipes! 3 or 4 chicken breasts Place broth in a medium to large-sized pot. Congrats on your 26 years, too. Glad you enjoyed the chicken n dumplings. Thanks for writing. Oh to be back in my grandmas kitchen. The only change was instead of Knorr cubes I used the home style chicken stock concentrate. Your email address will not be published. Thanks for taking time to write! 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. The chicken n dumplings will be just fine prepared that way (maybe with just a smidge less flavor!). I love hearing about the many different names this dish is called in different communities around the country. We are not going to stir these as we dont want our dumplings cooking up. If you have all broth, that would be great, but if necessary, you can use a little water (1-2 cups) of water to increase the amount of broth. Hope you have a chance to try making them and really hope you love em like our family does! Im so happy I stumbled upon this today! Repeat process for remaining dough balls. Hi, is there any way to make the dumplin dough ahead of time by a couple hours? In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. I think adding the butter cinched it!!! Cut into 1-in. The broth was made the same way you make yours. You are so very fortunate to have your Grandmother still with you to love! Hi, Kathleen! Same here. Grandmas Southern-Style Chicken n Dumplings, https://www.allrecipes.com/recipe/11776/grandmas-noodles-ii/. Glad your family enjoys chicken n dumplings the same way we do! My mom made the noodle type dumplings when I was growing up. Have a great day! These were just perfect and will be my go to recipe from now on! Thank you for taking time to write and tell me your story! othing is better than Southern Chicken and Dumplings! Bring the water to boiling and cook the chicken for 1 hour. Hannah thanks so much for your comment and rating! We serve it over mashed potatoes. As you drop the biscuit pieces in, space them out around in the pan and move them around with a wooden spoon. But boy they were so good. Add bouillon cubes, salt and pepper (to taste). Instructions. Prepare dumplings and set them aside for a few minutes. Your recipe for chicken and dumplings was spot on with the way my Grandmother made the dish. Additional Cooking Time for Dumplings: 35 minutes Total Time: 3 hours 40 minutes Servings: 8 - 6 people Calories: 759kcal Author: Aunt Lou Ingredients 31.5 oz cream of chicken soup (3 - 10.5 oz cans) 6 boneless skinless chicken breasts water 36 oz refrigerated biscuits (3 - 12 oz tubes) Instructions Put your soup in your 6 quart crock pot. Thanks for writing. They lick the bowl clean to show how much they appreciate this comfort food. Thats not cheating . Thank you for sharing this recipe. Because her Mother did. These took me back to my childhood and were wonderful! Hi, Celeste. Thank you, Jen. Good morning, Cliff! Should I only use chicken broth, or should I mix it with water. Drizzle a little olive oil on the 2-3 chicken breasts and season with salt and pepper. Add the chicken tenders back to the pot with the dumplings and let simmer for 15 more minutes. My mother, like so many others, came from a home with many siblings. It is a great handed down recipe in our home, for sure! Dumplings are flat, NOT risen, like large pasta. Definitely brings back some fond memories every time I make it. My daughter came in from school and tried to eat the rest. Thanks so much for sharing it. So many of her recipes were till it feels right or till it looks right. Stir in milk to make a soft dough. Have a great evening! Hi, Robin! Takes me back. My question is can I make the dumplings the night before and seal for the next day. Only exceptions were that we cut the dough into squares and add to the broth to cook before adding the chicken. Thank you SO much for sharing your story. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). I typically use a regular sized frying chicken (sizes vary, but usually a 2-3 pounder, I guess). Thank you so much for taking the time to write! Thanks for writing! Can you substitute the shortening for something else? Keeps in the freezer for several weeks. sadly she passed in 1980. I made this recipe tonight and it was AMAZING! What a wonderful comment, Emma! That, to me, is a win-win. Whatever this meal is called around the country it sure is GOOD, right?! Looks great. A total favorite! Have a fantastic day. Stir in reserved chicken and the pepper. Just like my grandma from Oklahoma used to make! Yum! Put out onto a floured surface and knead until completely blended.