Mom's Southern Style Chicken and Dumplings
- 4 to 6
- boneless, skinless chicken breasts, cooked and cut into small pieces
- 2-32 oz
- cartons chicken broth (you may not need as much. start with 1 1/2 cartons and if it seems too thick, add the remaining broth).
- 3 can(s)
- cream of chicken soup
- 1/2 to 1 tsp
- hot sauce (optional)
- 1 dash(es)
- black pepper
- 2 c
- all purpose flour
- 2 c
- self-rising flour
- 1 c
- 1/2 - 2 c
How to Make Mom's Southern Style Chicken and Dumplings
- 1Cook chicken breasts. Cool and cut into bite-sized pieces, set aside while making the dumplings.
- 2DUMPLINGS: In a large bowl, mix together flours and shortening until mixture resembles a coarse meal. Add milk a little at a time and mix until it forms a soft dough. On a floured surface, roll or pat out dough to about 1/4" thickness. Cut into small squares using a pizza wheel. Squares do not have to be uniform. NOTE: You may also drop dumplings by heaping teaspoons into broth, but we prefer them rolled out and cut.
- 3BROTH: In a large Dutch oven, combine broth, soups, and hot sauce and bring to a boil. Add chicken and then add dumplings one at a time and stir very lightly, sprinkle with black pepper. Return to boil and reduce heat. Cover and simmer for about 15 to 20 minutes or until dumplings are cooked and sauce has thickened. If sauce is too thin, mix a couple of tablespoons flour and water and mix into a pourable paste. Add to broth to thicken.
- 4SPECIAL NOTE: It is very important to add the dumplings one at a time. Do not add them all at once or you will have one big clump.