Grand Champion Chicken and Dumplings Recipe
A delicious, traditional chicken and dumplings recipe that won the Down-Home Dumpling Cook-Off.

Instructions

  1. To prepare the chicken: Cover the chicken with water. Bring to a boil. Add salt to taste.
  2. Reduce heat to simmer and cook until falling-apart tender (usually about 1 ½ to 2 hours).
  3. Carefully remove chicken and allow to cool. Debone chicken into strips or small chunks.
  4. To prepare the dumplings: Into large bowl, add 4 cups plain flour and salt to taste. Stir well. Cut in the 3/4 cup of Crisco with pastry blender until like coarse cornmeal. Add enough warm (not boiling) chicken broth (usually about 1 ½ cups) to make a stiff dough. Be careful not to mix too long because it will make dough tough.
  5. Heat remaining chicken broth to a rolling boil.
  6. Using one-third of the dough ball, roll out to about 1/8-inch thick. Cut into thumb-length strips. Drop into hot broth. Prepare remaining dough the same using one-third of dough ball at a time.
  7. After all dumplings have been added to broth, reduce heat to simmer. Add black pepper and simmer 15 to 20 minutes. Add chicken and stir very slowly until heated through and ready to serve.

Tips & Notes

If using a frying chicken instead of a roasting hen, you will also need to add ¾ of a stick of butter to give broth a richer flavor. Bea recommends using only the white breast of the chicken and very little of the dark.

Video: How to Make Chicken and Dumplings

13 COMMENTS

  1. This is the best chicken and dumpling recipe I have ever found, just like my mother made. Several times I have lost my copy and keep going back to print it again. Good work Farm Bureau

  2. I have watched loads of videos on how to make Southern Style Chicken and Dumplins trying to find one that looks like my Grandma used to make. Grandma’s dumplins would make you stand right up and sass yo mama ! and other insane things ! This is the only video that reminds me of Grandma’s recipe. I’m going to make these tonight. Wish me luck !

  3. Good luck! Hope these dumplings turn out well with good taste and great sass! 🙂

    Thanks,
    Jessy Yancey
    editor
    FarmFlavor.com

  4. I will tell you that I’m single, so I bought a whole chicken and took the breast and thighs to make the stock and man, I seasoned that stock! Rosemary, Thyme, Sage, LOTS of celery, leaves and all, Ginger Powder, Black Pepper, and water and I cooked that Chicken for over an hour. Then I let the stock steep. I halved the dumpling recipe and used the stock instead of water for the dumplings. I let the dumplings and a chopped large carrot simmer in the rest of the stock as directed, – then I left them for a day. I was rewarded with THE BEST chicken and dumplings I have EVER tasted!

  5. Wow, this was great. The dough came together perfectly. This was just awesome, don’t know what else I can say here.
    Thank you for sharing your recipe!

  6. We always make them at Thanksgiving (a huge pot!) as part of my husbands family tradition. My question is, can you make the dumplings the night before, stored tightly covered in the frig and pour it into your boiling broth the next day. I need to save time as we still also do the turkey, dressing, ham, etc.

  7. You are awesome! I just happened to go on YouTube and look up chicken and dumplings, and you are the only one that makes them exactly like I do! I have been making chicken and dumplings also for about 52 years, and I have never had them to turn out wrong making them the way you do. Yay,,everyone should use this recipe

  8. I switched from my mother’s old rolled dumpling recipe to this one when I saw it in the TFB magazine. Using the hot broth has enabled me to have constantly great dumpling. My problem is that all of my grandkids love them and ask for the every time they visit, which is often. I usually have to make half again or double recipes. Have you ever tried freezing the uncooked dumplings. This would sure help when I’m begged to make them two weeks in a row.
    As to an earlier question – chicken and dumplings are ALWAYS better the next day. They do thicken up so you have to add more broth.

  9. I have a question is the flour used self rising? Also, how many servings this recepie makes? I need answer ASAP bc I would like to make this for October birthday for my husband

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