Southern Style Chicken and Dumplings


Let’s be honest, everyone loves a good bowl of chicken and dumplings. The good news? It’s so simple to make you can have it all the time. Here’s my recipie. Remember, I don’t measure, so just pour and pray.

 What you’ll need..

Big box chicken broth

Four to five bone in chicken quarters (thigh and leg)

Pioneer baking mix

Baby carrots

Two large onions

Milk

Heavy whipping cream (if needed)

Spices

Onion powder

Garlic Salt

Pepper

Parsley

Basil

Getting started…

 First place chicken quarters in a large Dutch oven. Fill pot with water and add your spices. Chop two large onions to desired thickness (I usually leave some larger pieces and just chop the rest, doesn’t really natter) and throw them in the pot. Boil on medium high heat until the chicken is cooked through and is falling off the bone. 

Next debone the chicken by removing each quarter from the pan and using two forks to remove the skin (to throw away) and then gently fork the chicken off the bone. 

Once all quarters are deboned, place the shredded chicken back into the pot making sure to leave the water and spice mixture in the pot that you took the chicken out of. 

 Next add one large box of chicken broth to the base of your soup. You can add more chicken broth depending on how big your pot is and how many servings you want to make. 

 Then add as many baby carrots as you desire. You can either chop them or leave them whole depending on your preference. Cover and simmer on medium low heat until carrots are soft. 

 Next use the pioneer baking mix and follow the instructions on the box for buiscits. It’s 3 cups mix to 1 cup milk. Mix and then using a spoon, drop balls of dough right into the soup pot with your chicken, veggies, and broth. I like a lot of dumplings so I usually make a batch and a half of them to put in mine versus just one batch. Using this mix will also give your dish the creamy texture of traditional chicken and dumplings. If you don’t like a lot of dumplings, add a cup or so of heavy whipping cream to your pot for the same effect!

Cover and Simmer on medium low heat for about 20 more minutes or until the dumplings begin the rise. Be careful not to fill your pot too full because the dumplings do rise and could get stuck to the lid of the pot, as you can see below mine did. No harm, no foul though!

Then just serve and enjoy! 

Happy cooking 🙂

❤ Webster 

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