Connies Southern Style Chicken And Dumplings Recipes

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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

Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.

Provided by staceywatts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, diced
3 large bone-in chicken breast halves with skin
1 (32 ounce) can chicken broth
3 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons salt
⅓ cup vegetable shortening, plus
2 tablespoons vegetable shortening
¾ cup milk
1 (10.75 ounce) can condensed cream of chicken soup
2 cups water
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
  • While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
  • After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.

Nutrition Facts : Calories 750.3 calories, Carbohydrate 57.7 g, Cholesterol 132 mg, Fat 34.4 g, Fiber 2.4 g, Protein 49.5 g, SaturatedFat 10.6 g, Sodium 2206.1 mg, Sugar 4.2 g

GRANDMA'S SOUTHERN-STYLE CHICKEN N' DUMPLINGS RECIPE - (4.3/5)



Grandma's Southern-Style Chicken n' Dumplings Recipe - (4.3/5) image

Provided by peridot728

Number Of Ingredients 16

To Cook Chicken And Make Broth:
Serves: 8 servings
1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
1/2 cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
Water to completely cover chicken in a large stockpot.
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
Salt and Pepper, to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)

Steps:

  • Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal). Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste). While chicken is coming to a boil, make the dumplings. 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. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes. Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking. Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!) Notes If you are pressed for time, you can always start with store bought chicken broth (cook the chicken in water/drain, THEN use broth in pot), and can also use a pre-cooked rotisserie chicken to get the chicken from, BUT I prefer to make it the way I have posted it, as it is far less expensive... but, hey... whatever works, right?

SOUTHERN STYLE CHICKEN AND DUMPLINGS FOR BEGINNERS



Southern Style Chicken and Dumplings for Beginners image

Excellent recipe for those who can't make Chicken and dumplings!! I have had success with this again and again. Wonderful flavor and nice dumplings. although you must follow the instructions exactly. I got this from a dear neighbor 30 yrs. ago. She has since departed from us but I have such fond memories of her. These are her instructions I hope you enjoy it as much as my family and I have. Dedicated to "Aunt Marilyn Wilkening."

Provided by Connie M.

Categories     Stew

Time 1h30m

Yield 8-10 cups, 4-6 serving(s)

Number Of Ingredients 11

1 very fat 5 lb. stewing chicken
1 medium whole onion
2 stalks celery
2 tablespoons salt
1/2 teaspoon pepper
2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
2 eggs
1 tablespoon shortening
3/4 cup milk

Steps:

  • Chicken Stock:.
  • Wash chicken well.
  • Place in large stockpot, cover with water and cook until tender.
  • Remove chicken, celery and onion saving chicken stock and chicken.
  • Discard onion and celery.
  • Cool and debone chicken and return to stock.
  • Heat to boil.
  • Dumplings:.
  • Mix all ing. except milk, as you would for pie crust.
  • Add milk slowly until dough is soft enough to handle.
  • Roll as thin as possible on floured board.
  • Slice in 1&1/2 to 3 inch strips.
  • Carefully drop dumplings in boiling broth.
  • Cook 15 minutes They will plump up nicely.
  • Do not half or double this recipe.
  • This recipe is for those who can't make chicken and dumplings.

Nutrition Facts : Calories 851.1, Fat 48.5, SaturatedFat 14.1, Cholesterol 253.4, Sodium 4422.6, Carbohydrate 54, Fiber 2.5, Sugar 1.9, Protein 46.5

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

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