hearty chicken and dumplings southern style easy!

★★★★★ 1
a recipe by
Kristi Martin
Covington, GA

I use thighs in place of breasts simply because I love the texture and flavor of the thighs over the breast. You can use whatever chicken you’d like though. This recipe is a family fave, and hopefully, it will be yours too! Very simple, quick, and hearty!

Blue Ribbon Recipe

The easiest chicken and dumplings recipe that truly tastes homemade like grandma used to make. Using a few shortcuts cuts your time in the kitchen (and no one needs to know). Using canned soup and gravy packets adds tons of flavor. Boneless, skinless chicken thighs and frozen dumplings are great shortcuts that give a great result to the final dish. The dumplings taste just like the ones you mix and roll out yourself.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 6-8
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For hearty chicken and dumplings southern style easy!

  • 8
    boneless skinless chicken thighs
  • 1 pkg
    Mary B's frozen dumplings (do not remove from freezer until ready to use)
  • 2-3 c
    chicken broth or water (additional water will be needed)
  • 1-2 tsp
  • 1-2 tsp
  • 1 can
    cream of chicken soup (10.5 oz)
  • 2 pkg
    chicken gravy mix

How To Make hearty chicken and dumplings southern style easy!

Test Kitchen Tips
We opted to use the stove top method.
  • 1
    {Be sure to clean the chicken well and remove any extra fat before cooking. And be sure to read all of these steps before getting started.} Pressure Cooker: If you are using a pressure cooker (which I prefer) to cook the chicken, add the chicken and season it the way you like. Add in enough water to just cover the chicken and place your lid and make sure it’s secure. Turn your stove on high and bring your cooker to good steam and reduce heat to medium-medium low. Cook for 15 minutes max. The pressure regulator should be rocking steadily. After 15 minutes, remove from heat and allow the cooker to cool - this can take about 30 minutes.
  • Boiling chicken in a Dutch oven.
    Stove Top Method: If you are using a soup pot to cook the chicken, do the same as in step 1. Add enough water to cover your chicken and add 1 cup more. Bring to a boil and reduce heat to simmer. Simmer for approximately 20-30 minutes or until no longer pink and juices run clear and the internal temp is 170º.
  • Cooked chicken removed from the pot.
    Remove cooked chicken and set aside.
  • Gravy packets added to water in Dutch oven.
    With the liquid left from boiling the chicken, add enough water that you should have about 6 cups total in a large soup pot. Add the can of soup and the two packets of gravy mix. Why 2 packages? Because one would be very lonely and also because two gives it the awesome flavor that will make you very happy. Whisk out the lumps.
  • Cooking frozen dumplings in the Dutch oven.
    Once the liquid comes to a boil, remove the dumplings from the freezer. Break in half or in 3 pieces and drop one at a time into the boiling mixture. Cook until the dumplings are done. Add more water if you want a thinner consistency.
  • Adding diced chicken back to the Dutch oven.
    Once you have finished cooking the dumplings, you can now add in the chicken. Dice or shred the cooked chicken and transfer it to the soup pot.
  • Season as needed.
    I like to do a taste test at this point to check for seasoning to see if I should add any more salt and/or pepper. Allow to simmer for another 10 minutes or so and serve! I don’t serve my dumplings over anything but I know some people like to serve them over rice. Whatever floats your boat! Enjoy and share this with your friends, family, and even your foes...you may gain a newfound friendship!