Classic Chicken and Dumplings
Here I present my recipe for the all-American classic; Chicken and Dumplings, with the FLUFFIEST dumplings you’ll ever taste 🙂
Aw Pinterest, how you inspire me!
I kept seeing a recipe for a copycat rendition of Cracker Barrel Chicken and Dumplings…
I almost followed it to the letter but I used shredded turkey I had in the freezer and I skipped the celery.
The recipe was good but when I think dumplings, I think DUMPLINGS!
Like Dumplings:
I must admit though I’ve never had traditional, American dumpling’s from Cracker Barrel.
So I thank the creator and inspiration for this recipe!
This is how you make it
Use a soup pot with a tight-fitting lid and bring the stock to a simmer and add the onion.
Add in the shredded chicken.
Let the pot simmer for 20 minutes then prepare the dumplings;
Mix the flour, baking powder, salt and pepper.
In a separate bowl, whisk together the milk and eggs.
Add the milk mixture to the flour mixture and combine to form the dough.
Use a spoon to cut the dough into tablespoon pieces and roll into ball.
Bring your soup to a boil and add in the dumplings.
Drop the temperature on the pot to a medium-low then put the lid on.
You can’t peak!
Set the timer for 20 minutes.
Remove the lid and give your dumplings a quick mix.
Let the pot simmer, uncovered for 10 minutes to thicken the gravy.
Serve immediately!
Ingredients used in this recipe
AURORA Bouillon Mix Chicken Tablets
What I served wit this dish
Green Salad
with…
Copycat Olive Garden Salad Dressing
Doesn’t that look good???
A simple recipe for the all-American classic; Chicken and Dumplings, with the FLUFFIEST dumplings you’ll ever taste 🙂
Other Recipes you might like
Old-Fashioned Beef Stew with Dumplings
Chicken and Dumpling Soup
Copycat KFC Gravy
Classic Chicken and Dumplings
- Total Time: 55 minutes
- Yield: 6-8 1x
Description
A simple recipe for the all-American classic; Chicken and Dumplings, with the FLUFFIEST dumplings you’ll ever taste 🙂
Ingredients
6 Cups chicken broth
1 Medium onion peeled and cut in half
2–3 Cups Cooked, shredded chicken
3 Cups All purpose flour
1 1/2 tbsp baking powder
1 tsp salt
1/4 tsp pepper
3/4 Cup milk (I used 2%)
1 Large egg
Instructions
Use a soup pot with a tight-fitting lid and bring the stock to a simmer and add the onion.
Add in the shredded chicken.
Let the pot simmer for 20 minutes then prepare the dumplings;
Mix the flour, baking powder, salt and pepper.
In a separate bowl, whisk together the milk and eggs.
Add the milk mixture to the flour mixture and combine to form the dough.
Use a spoon to cut the dough into tablespoon pieces and roll into ball.
Bring your soup to a boil and add in the dumplings.
Drop the temperature on the pot to a medium-low then put the lid on.
You can’t peak!
Set the timer for 20 minutes.
Remove the lid and give your dumplings a quick mix.
Let the pot simmer, uncovered for 10 minutes to thicken the gravy.
Serve immediately!
Notes
- You want the dough on the dry side; wet dumplings won’t work.
- Add more milk, tablespoon, by tablespoon if the dough is too dry.
- Prep Time: 5 Minutes
- Cook Time: 50 Minutes
- Category: Main
- Method: Stovetop
- Cuisine: American