hearty southern style chicken and dumplings

Name: Hearty Southern Style Chicken and Dumplings
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Southern
Ingredients: 8 - boneless skinless chicken thighs, extra fat trimmed; 1 package(s) Mary B's frozen dumplings (do not remove from freezer until ready to use); 2-3 cup(s) chicken broth or water (additional water will be needed); 1-2 teaspoon(s) salt; 1-2 teaspoon(s) pepper; 1 can(s) cream of chicken soup (10.5 oz); 2 package(s) chicken gravy mix (0.87 oz each)

(2 ratings)

Two bowls of Hearty Chicken and Dumplings Southern Style.

review

Blue Ribbon Recipe by

Kristi Martin

@Kristi_Martin

Covington, GA

I use thighs in place of breasts simply because I prefer the texture and flavor. You can use whatever chicken you’d like, though. This recipe is a family fave and, hopefully, it will be yours too! Very simple, quick, and hearty!

Blue Ribbon Recipe

This is the easiest chicken and dumplings recipe that truly tastes homemade like grandma used to make. Using a few shortcuts cuts your time in the kitchen (and no one needs to know). Using canned soup and gravy packets adds tons of flavor. The dumplings taste just like the ones you mix and roll out yourself.

— The Test Kitchen @kitchencrew

(2 ratings)

yield 8 serving(s)

prep time 15 Min

cook time 1 Hr 30 Min

method Stove Top

Ingredients For hearty southern style chicken and dumplings

8

boneless skinless chicken thighs, extra fat trimmed
1 pkg

Mary B's frozen dumplings (do not remove from freezer until ready to use)
2-3 c

chicken broth or water (additional water will be needed)
1-2 tsp

salt
1-2 tsp

pepper
1 can

cream of chicken soup (10.5 oz)
2 pkg

chicken gravy mix (0.87 oz each)

How To Make hearty southern style chicken and dumplings

Test Kitchen Tips

We opted to use the stove top method.

1
PRESSURE COOKER METHOD (Preferred): Place the chicken in the pressure cooker and season it the way you like. Add in enough broth or water to just cover the chicken and cover securely with the lid. Set the heat to high and bring the cooker to a good steam. Reduce the heat to medium/medium-low. Cook for 15 minutes max. The pressure regulator should be rocking steadily. Remove from the heat and allow the cooker to cool - this can take about 30 minutes.

2
SOUP POT METHOD: Place the chicken in the pot and season it the way you like. Add enough broth or water to cover the chicken plus 1 cup more. Bring to a boil and reduce the heat to simmer. Cook 20-30 minutes or until no longer pink, the juices run clear, and the internal temp is 170 degrees F.
3
Remove the cooked chicken and set aside.
4
With the liquid left from boiling the chicken, add enough broth or water to make 6 cups total. Add the can of soup and the gravy mix. Whisk out the lumps.
5
Once the liquid comes to a boil, break the frozen dumplings into 2 or 3 pieces and drop them, one at a time, into the boiling mixture. Cook until the dumplings are done. Add more water if you want a thinner consistency.
6
Dice or shred the cooked chicken. When the dumplings are done, add the chicken to the mixture.
7
Taste to check the seasoning level and adjust accordingly. Allow to simmer for another 10 minutes or so and serve!
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