A Southern favorite, Chicken and Dumplings are one of those comfort foods that satisfy my soul. Those pillows of fluffy goodness just melt in your mouth. BTW, don't add any additional salt before tasting.

About the Ingredients:

• Chicken: It can be breasts or a cut up chicken with the bones and skin. They add flavor and vitamins.

• Celery: Use the green parts of the stalks

• Carrots: Scrub well

• Onion: A sweet onion is an option.

• Pepper: Fresh ground

• Thyme

• Sage

• Parsley

• Water

• Bouillon: I like Better than Bouillon but use what you have.

Ingredients

• 3 lbs chicken, bone-in, skin on

(it can be all breasts or a whole cut-up chicken)

• 2 stalks of celery, cut into ½-inch pieces

• 1 carrot ( medium) cut into ½-inch slices

• 1 small onion, cut into 8 wedges

• ½ tsp pepper

• ½ tsp thyme

• ½ tsp sage

• 1 tsp dried parsley

• 5½ cups water

• 1 Tbsp chicken bouillon or Better than Bouillon Roasted Chicken

Instructions

1. In a large pot, place chicken and the rest of the ingredients;

cover; heat to boiling; reduce heat to simmer.

Cook for 1 to 1½ hours.

2. Remove chicken and vegetables from pot; remove skin and

bones from the chicken; discard.

3. Skim fat from broth; save for another use. Place 4 cups of stock

back into pot; add chicken and vegetables; bring to boil, then

reduce heat to a medium boil.

4. At this point add the dumplings (scroll below for printable recipe).

Options

• You can also use a crockpot; heat mixture to boiling; turn on low

and cook for 3 to 4 hours. Follow steps 2 and 3 above. Bring back

to boiling; drop in dumplings (scroll below).

*Don't add additional salt if using any type of bouillon.

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When I make this recipe, my homemade stock comes in handy. It adds

so much flavor to this simple nourishing dish. You get protein from the

chicken and stock plus carbs from the dumplings, celery, carrots, and

onion. It's definitely a meal in a pot. Sometimes I will add a green

salad or coleslaw as a side.

Southern Chicken & Dumplings

PRINTABLE RECIPE ▼

Dumplings like these are definitely a Southern thing. They can be part of a

main entrée or a dessert, like blackberry cobbler*. I grew up with chicken

and dumplings as well as kraut dumplings (which was my dad's favorite).

When dumplings are dropped into a boiling mixture of fruit, sugar and

liquid, it's called a cobbler.

*When adding to cobblers, you can add up to ½ cup sugar to flour mixture.

You can also sprinkle the dumplings with granulated sugar.

Basic Dumplings

Ingredients

• 1½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 3 Tbsp shortening

• ¾ cup milk

You will need a medium bowl for mixing.

Instructions

1. In medium bowl, mix flour, baking powder and salt; cut in shortening

using a pastry blender until mixture looks like coarse meal. Stir in milk

using a light touch with a fork.

2. On a piece of parchment, sprinkle flour and add dough; knead lightly 2

or 3 times. Roll or pat until ¾-inch thick, cut into circles or strips.

3. You can drop the dough directly into the hot boiling mixture (chicken,

vegetables, fruit, etc.). Cook uncovered for 10 minutes; then covered for

10 minutes.

Options

• For savory dumplings you can add ½ teaspoon dried herbs or ¼ cup

shredded cheese.

• For a sweeter dumpling, add 2 tablespoons sugar to the flour mixture

then continue with recipe.

• If you want the dumplings to be brown on top, put under the broiler for a

few minutes.

• For thinner dumplings (slick dumplings), roll the dough on a floured

surface until thickness is reached, about ¼-inch; cut into strips

(2x4-inches) before dropping into liquid. Using pie crust makes an even

thinner dumpling.

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LAURA LEE ALICE
COOKS

Ingredients

Instructions

Southern Chicken & Dumplings

LAURA LEE ALICE
COOKS

Basic Dumplings

Ingredients

Instructions

Options

LAURA LEE ALICE
COOKS

Ingredients

Instructions

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Southern Chicken & Dumplings

LAURA LEE ALICE COOKS

​Basic Dumplings

Ingredients

Instructions

Options

LAURA LEE ALICE COOKS

LAURA LEE ALICE
COOKS

Basic Dumplings

LAURA LEE ALICE
COOKS