This quick and easy Southern Style Chicken and Dumplings recipe is filled with classic comfort flavor in half the time and with only 3 ingredients.
My family loves a warm bowl of chicken and dumplings. It’s one of those Southern classic favorites that fill the belly and warm the soul. But dumpling making can be time consuming, and substituting them for biscuits or some other ingredient just doesn’t taste the same.
That’s why I love this version of Southern Style Chicken and Dumplings. It’s the real thing that’s loaded with dumpling goodness, but made with frozen ones, so it’s super easy to make, too.
Even better, it only requires 3 ingredients. Now that’s the kind of super easy meal this busy mama loves!
Here’s how I like to make mine.
Southern Style Chicken and Dumplings
Ingredients
1 whole chicken
1 pkg. frozen open kettle dumplings
1 can cream of chicken soup, undiluted
salt and pepper to taste
Directions
Cook chicken in 5 quarts of water that’s seasoned with salt and pepper. Boil for 45 minutes or until chicken is done.
Remove the chicken from the broth and tear into bite sized pieces.
Bring the broth to a boil, break the dumpling strips into thirds and add to the boiling water, one by one. Once all the dumplings are added to the pot, reduce the heat and cover. Let the dumplings simmer in the broth for about 45 minutes, stirring occasionally.
Stir in the cream of chicken soup, then add the chicken pieces back to the pot. Remove from heat and let stand for about 10 minutes. Enjoy!
I also add a little more salt and pepper throughout the process as I add ingredients. Just be careful not to over salt because it does tend to taste saltier after it’s had time to set for awhile.
Seriously, this recipe tastes just like my grandma’s original chicken and dumplings. But unlike the traditional version, there’s no need to wasted time making a big floured mess in the kitchen making all of those dumplings. Your family will love this one. It’s a comfort food classic that’s perfect for supper any day of the week.
- 1 whole chicken
- 1 pkg. frozen open kettle dumplings
- 1 can cream of chicken soup, undiluted
- salt and pepper to taste
- Cook chicken in large pot with 5 quarts of water that's seasoned with salt and pepper. Boil for 45 minutes or until chicken is done.
- Remove the chicken from the broth and tear into bite sized pieces.
- Bring the broth to a boil, break the dumpling strips into thirds and add to the boiling water, one by one. Once all the dumplings are added to the pot, reduce the heat and cover. Let the dumplings simmer in the broth for about 45 minutes, stirring occasionally.
- Stir in the cream of chicken soup, then add the chicken pieces back to the pot. Remove from heat and let stand for about 10 minutes. Enjoy!