Basic Southern style Chicken and Dumplings

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Member since 2008
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Serves 6 to 8 | Prep Time 20 minutes | Cook Time 1 hour and 30 min.

Why I Love This Recipe

This rates close to top the of my comfort food list. It was a meal my Mom relied on often as I was growing up. When I got married, I asked my Mom for the recipe and I was told that she didn't have one. She just made it from memory. So, I had to learn that way too! In my first attempt, the dumplings fell apart in the broth and we had a thick, gluey chicken soup. After several attempts, I finally got it right. I am sharing my recipe with you so that YOU don't have to eat gluey broth for dinner! The ingredient list is ridiculously short.

Ingredients You'll Need

1 whole broiler chicken, giblets removed
water to cover the chicken in the pot
2 c. flour
1/2 t. salt
1/4 t. pepper
1/2 t. to 1 t. thyme (optional)
3/4 to 1 c. broth (you will get this when you boil the chicken)
1/4 c. corn starch
1/2 c. water


Place chicken in large stock pot and cover with water.

Salt the water and bring to a boil.

Reduce heat and simmer until chicken is done, about 45 min.

Remove chicken from pot and reserve all the broth in the same pot.

Let chicken cool.

Meanwhile, in a medium bowl, combine flour, salt, pepper and thyme if wanted.

Add warm broth and stir to combine.

Turn out onto a lightly floured surface.

Knead until dough comes together. (It shouldn't be overly sticky)

Using a rolling pin, roll dough until about 1/8 inch thick.

Using a pizza cutter, cut dumplings so that each one is 3 inches by 1 inch.

Debone chicken.

Bring broth back to a boil.

Meanwhile, combine corn starch and water. Set aside.

Add dumplings one at a time to boiling broth until all are added.

Cook for about 5 min.

Slowly add corn starch slurry to broth while stirring, until it reaches the consistency you like.

Add deboned chicken.

Cook an additional 2 or 3 minutes until chicken warmed through.

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