This video provides a step by step guide to making homemade and southern style Chicken and Dumplings just like my grandmother made them. She used a whole chicken and for the dumplings, she made them using flour and chicken broth. This method will provide a creamy, velvety broth with dumplings that melt in your mouth!
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Recipe:
Chicken and Dumplings
For the Dumplings:
4 cups plain flour
1 tsp salt
½ tsp pepper
2 plus cups of chicken broth
For the Chicken and Broth
1 whole chicken
1 tablespoon salt
1 teaspoon black pepper
Add-Ins
1 stick butter
2 cans cream of chicken soup
1 can water
Boil chicken in water with salt and pepper until chicken is done.
This takes about one hour.
Remove from broth and allow chicken to cool.
Remove chicken from the bones. Cut into chunks and set aside.
To make the dumplings:
Combine the flour, salt, pepper.
Add the broth a little at a time to form into a ball of dough. If the mixture is too dry to stick together, you may add more broth a little at the time. Knead until the dough is soft, pillowy and does not stick to your hands.
Flour a surface for rolling out the dumplings. Using a rolling pin, roll the dough out thin and cut into 2-3 inch strips. For easier cutting, you may use a pizza cutter. Place these on a cookie sheet lined with wax paper until the broth is ready. (These strips can be made ahead of time and may be frozen on sheet pans between layers of wax paper or freezer paper and will last for several days in the freezer.)
Bring the broth back up to a rolling boil. Drop the dumplings into the broth one at a time to ensure each dumpling is covered with broth. Cook for about 15 minutes on medium heat. The broth will begin to take on a thicker texture. Once the dumplings are cooked throughout, (around 45 minutes) add the cream of chicken soup and stick of butter. Allow these to cook on low for about three more minutes until the soup is combined and the butter is melted. Add in the chicken chunks and give it a big stir.
Allow it to sit for about fifteen minutes before serving.