Grandma's Southern-Style Chicken N' Dumplings

Grandmas Southern-Style Chicken n Dumplings | The Grateful Girl Cooks!
5/6/17, 3)48 PM
THE GRATEFUL GIRL COOKS!

Faith, Family, Fun and Great Food, Prepared With Love
HOME WELCOME! RECIPE INDEX INSPIRATION CONTACT ME! Search Search
30 Grandmas Southern-Style Chicken n Dumplings YOU CAN ALSO FIND ME ON:

OCT categories: Chicken, Main Dishes, Soups
2015
!"#
214K+
Share this:
RECENT POSTS
Fall is upon us, and Old Man Winter is just around the corner. I dont know about you, but I tend to hunker Garlic & Herb Baked Salmon
down during this season of the year. I want fires in the fireplace, a warm home, and good old comfort Cranberry Orange Loaf With Orange Icing
food, like a big pot of my Grandmas Southern-Style Chicken n Dumplings! Yum!
Grilled Chili & Lime Chicken Fajita Salad
Pia Colada Ice Cream
Healthy Chocolate Oatmeal
GET MY RECIPES 2-3 TIMES A

WEEK VIA E-MAIL! IT'S FREE.
Email:
Subscribe
http://www.thegratefulgirlcooks.com/grandmas-southern-style-chicken-n-dumplings/ Page 1 of 22
Grandmas Southern-Style Chicken n Dumplings | The Grateful Girl Cooks! 5/6/17, 3)48 PM
JB @ The Grateful Girl Coo
Follow On
LIVE TRAFFIC FEED
I used to wonder about the use of the word dumplings in the name, since a lot of people make biscuit-like
dumplings (and these look more like noodles), but if my beloved Southern Grandma called them
dumplings, well then dumplings they will be!
My Grandma, who lived in East Texas before she passed away, used to make this wonderful soup for us
when we would visit on family vacations. My mom also made Grandmas recipe for our family, then I began
making this same recipe for my family many, many years ago. Our grown sons love this soup, as well, and I
cant even begin to count how many times they have eaten this meal. Our oldest son, who is now 33 years
old, still requests this as part of his birthday celebration, which amazes me to this day! It is REALLY YOU MIGHT ALSO LIKE:
simple, absolutely delicious, comfor ting and filling, and is ver y inexpensive to make which
is probably why Ive been making this meal for so long!
I start with a whole chicken. Thats the main ingredient in this soup, and I only use half the meat from the
chicken, so I get another entire other meal out of the rest. That, to me, is a win-win. Any time I can
spend about $5 on a chicken and get two meals (plus leftovers) out of the deal is a good
thing! I am sharing lots of pics for this recipe, but dont let that scare you. This is simple, people! Heres
what ya do: Butternut Squash Soup
with Bacon
Place a whole thawed chicken (that is rinsed and cavity cleared) into a large stockpot. Cover with water. (If
you want you can add 1/2 cup each of chopped onion, celery, and carrots to help flavor the broth, but it
really is not necessary). Bring the water to boiling and cook the chicken for 1 hour.
Tuscan Chicken &

Vegetable Soup
Fully Loaded Potato

Soup
When done, remove the chicken to a large bowl to cool down.
Moms Old-Fashioned
Chili
Pour the broth through a sieve to strain out any veggies, particles, etc. Pour broth back into stockpot. I
discard the veggies I flavored the broth with, but if you want to leave them in, go for it!
When chicken has cooled, remove the skin.
The chicken will be so tender the legs and thighs will easily tear off. I like to put a flexible cutting board on
a baking sheet with edges, to help catch any liquid run-off.
Cut or pull off all the meat from the chicken, and place into a large bowl. The chicken should be cut into bite
sized pieces. I usually end up with between 4-5 cups of shredded chicken.
I like to use about 2 -2 1/2 cups of chicken for this recipe. You can use all of the chicken if you want, but I
prefer to put the rest of the chicken into a freezer bag and into my freezer, so I have cooked chicken ready
for another meal (like quesadillas, enchiladas, casseroles, etc.), as well!
Add 2 to 2 1/2 cups of shredded chicken back into the pot of chicken broth.
I add two large cubes of chicken bouillon to the hot broth to add additional flavor.
Heat the broth back up on medium high heat. While it is coming to a boil, I make the dumplings. I know a
lot of people make big puffy biscuit-like dumplings, but this is how my Grandma made them (Southern-
style), and that is why they look like large noodles. I start by blending flour, salt, and shortening together
using a pastry cutter, cutting it in until the shortening is the size of small peas. Easy!
Hot water and more flour is added and mixture is firmed up into a large dough ball. Let dough rest for
about 10 minutes, then shape into 3 equal sized portions.
The dough is rolled out on a flour covered surface, one dough ball at a time, until it is thinly rolled out, and
is about the size of a pie crust.
Use a pizza cutter (or a very sharp knife) to cut the dough into long strips about an inch wide. Repeat the
entire rolling/cutting process with the other two dough balls, adding additional flour to cutting board before
rolling each one.
Once the broth is boiling, carefully drop the dumplings a few at a time into the boiling broth, continuing
until all dumplings are in the pot.
Add a small amount of butter, as well as salt and pepper to the soup to help season it. Taste the broth,
then add additional salt and/or pepper to suit your taste.
Mix a couple spoonfuls of flour with some cold water (blend it well with a fork), and add it to the soup. This
will help to thicken up the broth.
Cook the Chicken n Dumplings until broth has thickened a bit, and is very hot. When ready to serve, ladle
the soup into individual serving bowls, and serve with a big piece of crusty french bread on the side. Thats
it! This is so yummy and is comfort food at its best! Not only that, but the leftovers are amazing!
Sure hope you will give this soup a try. Nothing better than having a big pot of delicious soup available to
slurp on during the cold Fall and Winter seasons! Enjoy!
Recipe Source: My Grandma B.
Grandma's Southern-Style Chicken n' Dumplings
Prep time Cook time Total time

15 mins 75 mins 1 hour 30 mins
Southern-Style Chicken n' Dumplings... a filling soup, just the way

my Grandma used to make it!
As Prepared By: JB at The Grateful Girl Cooks!

Recipe type: Soup
Serves: 8 servings
Ingredients
To Cook Chicken And Make Broth:
1 whole chicken, thawed and cleaned (remove and discard
giblets from cavity)
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
cup HOT water
cup plus 2 Tablespoons all purpose flour
To finish soup: Print
Two large chicken bouillon cubes
1 Tablespoon butter
cup water mixed with 2 Tablespoons flour
Salt and Pepper, to taste (approx. 1 teaspoon salt, teaspoon pepper)
Directions
1. 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.
2. 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).
3. Add chicken pieces (approx. 2 cups) back into chicken broth. Heat the chicken and broth back
up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. 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 cup HOT water and 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.
5. 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.
6. 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.
7. Make a slurry by mixing 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).
8. Cook an additional 10 minutes on high to fully cook dumplings.
9. Taste test broth, and add additional salt and pepper, if desired.
10. 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?
Share this:
You Might Also Like:
Butternut Squash Soup Tuscan Chicken & Fully Loaded Potato Moms Old-Fashioned
with Bacon Vegetable Soup Soup Chili
214K+
45 Comments
Pumpkin Spice Latte Biscotti Pumpkin Chocolate Chip Pancakes
45 Comments on Grandmas Southern-Style Chicken n Dumplings
Sheri
March 26, 2017 at 7:26 PM (1 month ago)
Finally! Someone who makes chicken n dumplings almost exactly the same way my Mama
makes them back home in Mobile, Alabama! This is my all-time favorite comfort food, and I
request this dish every time I visit home.
jb Reply
March 27, 2017 at 8:28 AM (1 month ago)
Thanks, Sheri! We love them as a matter of fact, I just made a huge pot of
them last week during a cold and rainy couple of days here in Oregon. Yum!
Thanks for taking time to write! Have a fantastic day.
Reply
Linda Tindell
April 8, 2017 at 10:46 AM (4 weeks ago)
My grandmother used to make this. She added a quart of milk to the pot before
adding the dumplings. As noted below, if you add extra flour to the pie dough, it will
thicken the broth perfectly. A total favorite! I showed my friends how to make it and
the husband is the one who does it, used to be three times a week! Id be big as a
barn! But its the ultimate comfort food.
jb Reply
April 8, 2017 at 3:09 PM (4 weeks ago)
Thanks for taking the time to write, Linda! You are definitely right
about this being comfort food! Have a fantastic weekend.
Reply

Grandma's Southern-Style Chicken N' Dumplings - The Grateful Girl Cooks!

Hochgeladen von

Dokumentinformationen

Originaltitel

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Grandma's Southern-Style Chicken N' Dumplings - The Grateful Girl Cooks!

Hochgeladen von

Copyright:

Verfügbare Formate

Grandmas Southern-Style Chicken n Dumplings | The Grateful Girl Cooks!

THE GRATEFUL GIRL COOKS!

HOME WELCOME! RECIPE INDEX INSPIRATION CONTACT ME! Search Search

30 Grandmas Southern-Style Chicken n Dumplings YOU CAN ALSO FIND ME ON:

Pia Colada Ice Cream

Healthy Chocolate Oatmeal

GET MY RECIPES 2-3 TIMES A

JB @ The Grateful Girl Coo

LIVE TRAFFIC FEED

Tuscan Chicken &

Fully Loaded Potato

When done, remove the chicken to a large bowl to cool down.

When chicken has cooled, remove the skin.

Recipe Source: My Grandma B.

Prep time Cook time Total time

Southern-Style Chicken n' Dumplings... a filling soup, just the way

As Prepared By: JB at The Grateful Girl Cooks!

You Might Also Like:

Pumpkin Spice Latte Biscotti Pumpkin Chocolate Chip Pancakes

45 Comments on Grandmas Southern-Style Chicken n Dumplings

Das könnte Ihnen auch gefallen