Chicken ‘n Dumplings

The true southern repertoire includes some version of Chicken ‘n Dumplings. For the time being this is our recipe. It is easy, basic, and filling. My husband will not have any vegetables in his Chicken ‘n Dumplings. He is a purist. I can agree with never adding frozen vegetables to anything, or really eating frozen vegetables at all. Either fresh or nothing in our book. (This does not include eating Del Monte canned cut Green Beans, never french style. We actually enjoy this not-fresh vegetable.) I have adapted our version of Chicken n’ Dumplings from a recipe out of the November 2006 Southern Living.

1 14 oz. can of Chicken Broth (Swanson)

1 cup of Chicken Broth made from Bouillion or 1 C. of Chicken Broth

1 Chicken Breast, or Turkey cut into small pieces or shredded

1 Can of Cream of Chicken soup (Campbell’s, not low sodium)

Salt and Pepper to taste

Bell Seasoning to taste (I like to use a fairly liberal amount)

Homemade Biscuits – My husband and I make real Southern Biscuits from scratch. The recipe is on the White Lily© self-rising flour package.

Since I do not have a dutch oven, I just use a pot on the stove. I dream of the day I can get my Le Creuset© Flame colored dutch oven. That will be a happy day. 

1. Stir together everything except the biscuits over medium-high heat; bring to a boil, and reduce heat to low; simmer, stirring occasionally, 15 minutes.

2. Roll out biscuit dough on a lightly floured surface. Roll or pat each biscuit to 1/8″ thickness; cut into 1/2″ wide strips. Just use your best judgement about what size you want your dumplings, though smaller cooks better, and they do puff up when cooked.

3. Return broth mixture to a low boil over medium-high heat. Drop strips, 1 at a time, into the boiling broth (never on top of another dumpling). Reduce heat to low; simmer 10 minutes; stirring occasionally to prevent dumplings from sticking. We usually have some dough left over and cook a few biscuits in a 500° for 8 – 10 minutes. If you add all the dough to the pot they don’t cook evenly, and you end up with doughy dumplings. No one likes a doughy dumpling. 

For a family of more than 2 adults and 1 small child this recipe should be doubled.


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