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Southern at it's Best

Lord Honey, When folks think of the south, the one thing that comes to mind is chicken-n-dumplins' that's right!! Down home, warm and hardy, comfort food for the soul.

Today I bring you my "Southern Quick Chicken-N-Dumplin’ " It will be sure to please and crowd or just a nice week night meal. Honey when you eat these you'll be toe tappin, head shaken, butt dancing all over, It'll make you as happy as a new chick in the feed pan. Don't wait give them a go today.

Southern Quick Chicken-N-Dumplin’

Jason Smith, FNS

Feeds 8-10


1-rotisserie chicken, meat pulled off bone and cubed

8-cups chicken stock or broth

1-10.5 ounce can cream of chicken

½-cup butter

¼-tsp salt

½-tsp black pepper


1 ½-cups self-rising flour

2 ½-cups all-purpose flour

½-cup butter

½-tsp salt

½-tsp black pepper

1-cup broth, from pot

1 ½-cups half & half, or milk


· Place in a large stock pot the broth, cream of chick, butter, pepper and salt, stir together and bring to a boil, and cook for 15-20 mins.

· In a mixing bowl place the flours, salt, pepper and butter and rub in the butter until it looks like coarse corn meal.

· Add the broth and milk and stir with a light hand until dough looks biscuit dough.

· Add the chicken to the broth and bring back to a boil.

· Using a long handle teaspoon (like you stir tea with) drop dough into simmering broth, once all the dough is in, cover half way and let cook on medium for 10 mins.

· Make sure to push the dumplings DO NOT stir them, or you will break them up.

TIP: I cannot stress enough to not stir the dumplings, always push then around.


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