Soups & Stews
Southern
Yield: 6-8
Author: Tammy Nichols
Chicken & Dumplings - Master Cookbook Recipe # 621

Chicken & Dumplings - Master Cookbook Recipe # 621

This is the ultimate Southern comfort food,tender chicken and silky, homemade dumplings in a rich, creamy broth. Tammy promises these are the best chicken and dumplings you will ever eat, and once you taste that velvety broth and those perfectly cooked dumplings, you'll see why!

This is recipe #621 in Tammy’s Master Cookbook.

Prep time: 30 minCook time: 25 minTotal time: 55 min
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Ingredients

  • 1 whole Chicken (boiled, meat reserved and broth kept,Master Cookbook Recipe # 116)
  • Double batch Homemade Dumplings (Master Cookbook Recipe # 162)
  • 2 cans (10.5 oz each) Cream of chicken soup
  • 4 cups Water
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • Optional Thickener: 1/3 cup self-rising flour mixed with 1 1/2 cups cold milk

Instructions

  1. Prep the Broth: In a large stockpot, combine your reserved chicken broth with 4 cups of water and bring to a boil. Stir in the cream of chicken soup, salt, and pepper until smooth.
  2. Cook Dumplings: Carefully drop your prepared dumplings into the boiling broth. Stir gently and occasionally to ensure they don't stick.
  3. Simmer: Once all dumplings are in, reduce heat to the lowest setting. Cover and cook for 10 minutes, lifting the lid to stir every 2 to 3 minutes.
  4. Thicken: If the broth isn't thick enough, whisk together the optional flour and cold milk until smooth, then stir it into the pot.
  5. Finish: Add the reserved chicken meat and stir. The dumplings are done when they appear flatter and have changed texture (usually about 15 minutes after they were first added).
  6. Serve: Ladle into bowls and serve piping hot. Check out the step-by-step video to see exactly how Tammy drops those dumplings!

Notes

Tammy’s Tips

The secret to great dumplings is a gentle touch,you want to stir them "with care" so they don't break apart before they've had a chance to set. If you like a very thick, stew-like consistency, don't skip the flour and milk slurry at the end. These are even better the next day if you have any leftovers, as the dumplings continue to soak up that delicious, seasoned broth!