Mama’s Homemade Chicken and Dumplings
Mama’s Homemade Chicken and Dumplings is a favorite among my entire family. Hands down, I’ve never had a better dumpling in my entire life than the ones my mother makes! Y’all just HAVE to try this recipe. It’s super quick & easy to prepare too. Definitely a keeper!
Chicken and dumplings are like the epitome of all comfort foods. I mean, it’s basically chicken in a flavorful stock with biscuits boiled in it. What’s not to love?
You did get the point where I said biscuits were boiled in the stock, right?
This is how my Mama makes her dumplings, and if you’ve ever tried her buttermilk biscuit recipe or her cream biscuit recipe, then you know this is going to be fabulous. After all, the dumplings? Well, that’s her recipe for biscuits made into the best dumplings you ever have had in your entire life.
In some recipes for chicken & dumplings… they use flat dumplings that look way more like a noodle than they do a dumpling.
I just don’t like flat dumplings.
I like big dumplings and I can not lie.
You other cooks can’t deny
That’s it… that’s all I got as far as a dumpling rap goes. I was always a country music fan anyway.
But I like my dumplings round & big… not flat and square. Go away flat dumplings, I don’t want you here. Shoo, be gone.
Some folks make theirs flat because they cook faster that way. When I make dumplings, I like the chew. I like the biscuit like quality going on and you just don’t get that in a flat one. Just don’t make your dumplings too big so that you don’t have doughy centers and you will be all good.
This recipe is seriously the best I’ve ever had… I mean, it’s my Mama’s so obviously it’s the best. You will never find a bowl of dumplings as good as the ones in this dish. They are unbeatable.
And a little tip, roll your dumplings in a little flour before putting them in the broth. It will help thicken it up! If you want it even thicker (some folks do!), mix 2 tablespoons of cornstarch in with 1/4 cup of water & stir it into the broth 5 minutes before serving.
Mama's Homemade Chicken & Dumplings
- 1 whole chicken insides removed
- 1 onion quartered
- 2-3 large carrots cut into thirds
- 2-3 stalks celery cut into thirds
- 8 cups chicken broth + additional water to cover
- salt & pepper to taste
- 1 cup self rising flour plus extra for dusting
- 2 heaping tablespoons shortening
- a heaping 1/4 cup to 1/2 cup buttermilk or milk
- Combine the chicken, onion, carrots, & celery in a large pot. Season to taste.
- Add the chicken broth plus water (if needed) to cover. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender. While the broth is simmering, prepare the dumplings (recipe below).
- Remove chicken & vegetables from broth. Discard the skin & bones & chop the remaining chicken; set aside.
- Ever so gently, add the dumplings to the broth. Simmer about 20 minutes, or until tender.
- Stir the chicken into the broth. You can add the vegetables from earlier back into the broth at this time too, if desired. I usually opt to not add the vegetables back into mine - personal preference. Cook for an additional 10 minutes on low. Serve.
For the dumplings:
- Using your fingers or a pastry cutter, cut the shortening into the flour. Stir in the milk/buttermilk. Grabbing about a heaping tablespoon full at one time, roll into a ball. Roll the dough ball gently in a little flour.
- Cook in broth, as directed.
My moms been gone for 17 years you brought back a very fond memories thanks a lot mom made hers the same way
Aww, I just love how a recipe can do that.
Your mom’s recipe is similar to my mom’s . Big flavorful dumplings are the best. My hubby, on the other hand , wants only chicken ,flat dumplings, and the broth. No veggies and in my opinion, bland. I use to make both kinds . Mine then his. Switching off.
Then he mentioned liking the Sweet Sue canned chicken and dumplings one day.
So now, I cook my recipe in a crock pot, just the way I like it. He eats his favorite from a can. So much easier. Two different versions with a lot less fuss.
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Do you thicken the broth at all?
I roll the dumplings in flour before adding them to the chicken & dumplings and it thickens the broth as the dumplings cook.
Probably a dumb question: in your chicken & dumplings recipe does “shortening” refer to like the Crisco solid ? I am about to die to make this recipe, but I’m not an accomplished cook as you can tell. Love your recipes!!!
Not a dumb question at all! Crisco is vegetable shortening.
Thanks for this recipe my mom’s been gone for a couple of years but she loved her flat dumplings.. but these sound wonderful!!!
Why is it no matter how small I make my dumplings they are always doughy in the middle. I cook them For a long time and still they are doughy. I have no idea what I am doing wrong. Can you help me?
You may be adding too much liquid to it. If there is too much liquid, then the dumpling will stay doughy.
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Can’t wait to try. I’ve been wanting dumplings like this forever my type. Thanks
I hope you love this recipe as much as we do, Martha!
Can I replace shortening with lard? I’m wanting to try this recipe and Already have lard at home. Can it be substituted?
Yes, you can.
Just made and it’s the absolute best. The flavor is amazing.
I’ve used a Costco rotisserie chicken and simmered it in water and or broth, it seems to work as well as a whole uncooked chicken. I love chicken and dumplings!
can I use boneless skinless chicken breast instead?
Can I use butter or coconut oil instead of shortening? I never have shortening in the house.
I’ve never made them with either but I think shortening would work the best.