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mom's southern style chicken and dumplings

(2 ratings)
Elaine55 avatar
Recipe by
Elaine Bovender
@Elaine55
Wilmington, NC

This is a truly delicious recipe, but it was very difficult to get the exact amounts of ingredients. It's one of those handed down recipes where mom and grandma just said, "add a little of this and that." Please note that it may not take both cartons of broth. I usually add about 1 1/2 cartons and add the rest if I need to. The hot sauce was my own addition and you may add it to taste. This recipe is very easy to do and is wonderful! It's one of my hubby's favorites and I hope it will be yours, too.

(2 ratings)
yield serving(s)
prep time 25 Min
cook time 20 Min
method Stove Top

Ingredients For mom's southern style chicken and dumplings

  • 4 to 6
    boneless, skinless chicken breasts, cooked and cut into small pieces
  • 2-32 oz
    cartons chicken broth (you may not need as much. start with 1 1/2 cartons and if it seems too thick, add the remaining broth).
  • 3 can
    cream of chicken soup
  • 1/2 to 1 tsp
    hot sauce (optional)
  • 1 dash
    black pepper
  • DUMPLINGS
  • 2 c
    all purpose flour
  • 2 c
    self-rising flour
  • 1 c
    shortening
  • 1 1/2 - 2 c
    milk
  • NOTE: THIS RECIPE CAN BE CUT IN HALF FOR SMALLER FAMILIES

How To Make mom's southern style chicken and dumplings

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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