Description
Southern Chicken and Dumplings is a comforting, hearty Southern dish made with tender chicken and soft homemade dumplings simmered in a rich, flavorful broth.
Ingredients
- 2-3 cups cooked chicken (boiled, roasted, or leftover)
- 1 can cream of chicken soup (10.5 oz)
- 4 cups chicken broth
- 2 cups self-rising flour
- 1/4 cup shortening (such as Crisco)
- 3/4 cup boiling water
- Salt and pepper to taste
Instructions
- Boil raw chicken until fully cooked, let it cool, then shred into bite-sized pieces. If using pre-cooked chicken, skip this step.
- In a large pot, combine shredded chicken, cream of chicken soup, and chicken broth. Bring to a boil, then reduce heat and simmer.
- In a bowl, cut shortening into self-rising flour until mixture resembles coarse crumbs. Gradually add boiling water, stirring to form dough.
- For flat dumplings: Roll dough to 1/8 inch thickness, cut into strips and then squares. For drop dumplings: Pinch off small pieces and set aside.
- Bring the broth back to a boil. Add dumplings a few at a time (flat) or drop them in directly (drop). Stir gently to avoid sticking.
- Cover and cook dumplings for about 20 minutes, until tender and cooked through.
- Season with salt and pepper to taste. Serve hot.
Notes
- Add sautéed onions, carrots, and celery for extra flavor and nutrition.
- Enhance broth with thyme, parsley, or bay leaf if desired.
- Turkey can be used instead of chicken.
- Leftovers store well in the fridge up to 4 days or frozen for up to 3 months.
- Reheat gently on stovetop or in microwave, adding broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 870mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg
