![]() Hot water and more flour is added and mixture is firmed up into a large dough ball. Start by blending flour, salt, and shortening together using a pastry cutter, cutting it in until the shortening is the size of small peas. I know a lot of people make big puffy biscuit-like “dumplings”, but this is how my Grandma made Southern-style chicken n’ dumplings, and that is why they look like large noodles. While it is coming to a boil, I make the dumplings. Heat the broth back up on medium high heat. The cubes will break down and dissolve as the southern-style chicken ‘n dumplings cook. I add two large cubes of chicken bouillon to the hot broth to add additional flavor. 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 The Chicken Pieces To The BrothĪt this point, you will need to add 2 to 2 1/2 cups of shredded chicken back into the pot of chicken broth. ![]() I like to use about 2 -2 1/2 cups of chicken for this recipe. Store Extra Chicken For Use In Another Recipe! I usually end up with between 4-5 cups of shredded chicken. The chicken should be cut into bite sized pieces. I like to put a flexible cutting board on a baking sheet with edges, to help catch any liquid run-off.Ĭut or pull off all the meat from the chicken, and place into a large bowl. The chicken will be so tender the legs and thighs will easily tear off. You can usually just pull it off from the different pieces using your clean hands. When the chicken has cooled, remove the skin. ![]() I discard the veggies I flavored the broth with, but if you want to leave them in, go for it! Pour the broth through a sieve to strain out any veggies, particles, etc. When done, remove the chicken to a large bowl to cool down. Bring the water to boiling and cook the chicken for 1 hour. ![]() (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). Place a whole thawed chicken (that is rinsed and cavity cleared) into a large stockpot. This is simple, people! So How Do I Make These Yummy Southern-Style Chicken n’ Dumplings? 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 don’t let that scare you. That’s 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. 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 simple, absolutely delicious, comforting and filling, and is very inexpensive to make… which is probably why I’ve been making this meal for so long! Why Is This Recipe Good On The Old Wallet? Our grown sons love this soup, as well, and I can’t even begin to count how many times they have eaten this meal. My mom also made Grandma’s recipe for our family, then I began making this same recipe for my family many, many years ago. My Grandma, who lived in East Texas before she passed away, used to make this wonderful chicken n’ dumpling soup for us when we would visit on family vacations. 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! Even Wikipedia tells us “dumplings” can be either PUFFY (typical in the Northeast) or ROLLED FLAT(Southern style!). Scroll Down For A Printable Recipe Card At The Bottom Of The Page Why Are These Dumplings Flat Like Noodles? Not too sure about you, but I tend to “hunker down” during this season of the year, and yearn for fires in the fireplace, a warm home, and good old comfort food, like a big pot of my Grandma’s Southern-Style Chicken n’ Dumplings! Yum! You will LOVE these Southern-Style Chicken n’ Dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it’s very best!įall is upon us, and Old Man Winter is just around the corner.
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