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Southern Style Chicken and Dumplings


  • 1 chicken, rinse and remove giblets
  • 8 cups water
  • 1 tsp. salt
  • 2 Tbsp. butter
  • 1/2 tsp. salt
  • 4 tsp. butter
  • 1 1/2 cups all purpose flour, or as needed
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  • 1 Tbsp. butter (optional)
  • 1/4 cup evaporated milk


Place chicken into large soup pot and pour in water. Add salt and 2 Tbsp. butter, bring to boil, and reduce heat to medium low. Simmer chicken until meat is very tender, 2 1/2 - 3 hours.

Remove chicken from stock and allow chicken and stock to cool. Separate chicken meat from skin and bones and chop meat into bite size pieces. Strain chicken stock through wire mesh strainer into large pot. Remove 1/2 cup; set aside.

Bring chicken stock to boil over medium heat. In separate saucepan, bring 1/2 cup chicken stock to boil. Stir in 1/2 tsp. salt and 4 tsp. butter and bring to a boil over medium heat. Beat in flour to form slightly sticky dough.

Remove dough to well floured surface and roll to desired thickness. Knead in more flour if dough is too sticky. Cut dough into strips about 4 inches long; drop dumplings into boiling chicken stock. Reduce heat to low and simmer dumplings until tender, about 10 minutes. Stir 1 more Tbsp. butter into stock to add richness, if desired; return chopped chicken to pan. Stir in evaporated milk; simmer until chicken meat is hot. Serves 6.


Source: Southern Plate

By Bev from Longview, WA

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June 2, 20110 found this helpful

This recipe will make an excellent "cool weather" one pot meal. Thanks for sharing it.

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June 2, 20110 found this helpful

Oh, my grandmother used to put boiled eggs in her "pot of dumplings".

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June 3, 20110 found this helpful

There are so many ways to make good chicken and dumplings. This is definitely one of them. Just reading the recipe makes me hungry.
Thank you for sharing with us.

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