Southern Style Chicken and Dumplings
Ingredients
Chicken (whole chicken or 4 boneless breasts)
Can biscuits 1 – 2 cans
Chicken Broth (32 oz)
1 can Cream of Chicken soup
Salt and pepper to taste
Flour (optional)
Directions
Cook chicken in about 5 cups of water until tender (about 20
- 30 mins for breast and be careful not to overcook). Once chicken is done keep
broth, shred chicken and set aside. Next put chicken broth and cream of chicken soup in a large
stockpot and bring for a gentle boil. Add salt and pepper to taste. Also may add chicken bouillon cubes if needed. Lower
heat and tear biscuits in half and drop them into the broth (this makes thick
dumplings, if you prefer thinner ones see below). Gently push the dumplings down into the
broth, do not stir. Cook about 10
minutes. If more broth is needed add
amount desired. Add shredded chicken and
simmer until ready to serve.
If you prefer thinner dumplings, use Pillsbury layers
biscuits. First combine flour, salt and
pepper in a shallow bowl. Next tear the
biscuits into three layers. Dip each
layer into the flour and coat both sides.
Next tear each layer into three pieces and drop into broth. Cook about 10 minutes and do not stir. I have tried this and it works well I just prefer large plump dumplings so I used the other method, which is pictured below.
This is especially good on a cold winter day!!
Before Dumplings Added |
Dumplings Just Added |
Final Product |