Chicken & Fluffy Dumplings

I used to argue with friends that the flat ones are noodles, they are not dumplings! Lol. To me fat and fluffy is what a "DUMPling" should be. It's just what that name sounds like, fat and fluffy. It was my favorite meal as a child and it had no vegetables. Thank you for this, my mom got sick before she could teach me and I could never find a recipe like hers!

Self rising is all I use. When my mama didn’t have self rising she would add her salt baking powder soda just like making biscuits . It’s not nothing new. We always used buttermilk at the end when all was in a pot she and I pour a small can of carnation milk. When we made the broth we used whole chicken. We think the breast alone makes it to dry. I’m 70. The fluffy dumplings have been around I know over 100 years . My mam was 83 when she went home to our Lord .

I always keep a small box of Bisquick in the pantry. I only use it for dumplings. 2 cups Bisquick 2/3 cup of milk. I add chives to batter Bring broth to a gentle boil drop by spoonful put lid on for 10 min and lid off for 10 min and your done. These are light and airy

We always made the fluffy cloud dumplings, only difference was Momma added carrots and celery to ours. So comforting! I miss her so much & fondly remember her every time I make her chicken and dumplings 💞💞

Mom & Grandma always made big, fluffy dumplings. Didn't know there was any other kind till I was grown & got out in the world. Bring liquid to a slow simmer, spoon on dumplings, 10 min with lid on, 10 mins lid off, do not stir. Perfect everytime

I've always used Bisquick to make Chicken 'n Dumplins. Easy. Light. Fluffy. Rich broth from a whole chicken boiled in water, then deboned. No additives outside of black pepper, little salt. Like you, I serve with slaw, & fresh green beans, (no ham or alternate flavoring.). Never anyone once ever complained, nor, was there any ever left over. Yours looked delicious! I thank you for going slow enough to share how you did each step. I will definitely love to try your version.

A few years ago, while substitute teaching, a boy whose mom had died, asked me to make him some chicken and dumplings. The teacher of the young kids heard about his request. She printed off a recipe and brought it to me. It was really good. One unusual ingredient in it was a bit of parmesan cheese and of course the biscuits.

❤ my grandmother Nora taught me how to cook; I remember how she made everything homemade…. This recipe closely resembles her dumplings😊 so very delicate and delicious 🎉 the dumplings never lasted long, no leftovers, and the men always thought she should have made another pot full!😮 which made me remember how I churned the butter for the dumplings for 2 to three hours in a brown wooden butter churn with a whack-a-do paddle after Papa finished the milking😅

I just made chicken and dumplings in my slow cooker, beside Cream of Chicken soup, and herbs, I added Better Than Bullion to the broth my chicken was cooking in. The broth came out SO beyond delicious, I could have served it by itself!

My Grandmother made what we called flat dumplings. My very favorite. When I graduated from high school she asked me what I wanted. I said Grandma I would love a pot of your chicken a dumplings 😋🙂🤪🥰

I use my mom's recipe, flour, baking powder, salt, eggs. Mix until just holds together good and dump out on floured surface, cover and rest for 10 minutes. Roll out to about 1/8" thick cut 1/2" wide and dust with flour. Let dry for 15 minutes and carefully add to pot of boiling stock. My uncle when traveling always asked for chicken and noodles or big dumplings.

I love chicken and dumplins. All 3 of my grown children and their families love them too. Being recently retired, I do most of the cooking for Sunday dinners when the whole family comes over in early afternoon. They love Nana's cooking too, but of late, Papaw's been in high demand with continuing requests for gumbo, chili beans, chicken and dumplings, spaghetti, beef stew, green beans with smoked ham hock, and other dishes. These are cherished years at our home. Our children are young parents and our grandchildren are ages 5, 3, and 1 month. Family time like we have on Sundays is priceless, so I want the family to be well fed and enjoy time to relax and visit together. I usually make very large amounts of everything because they always want to take some home for everyone and the men like it for lunch at work on monday. I usually use a 16 quart pot for the main course dishes to have enough. I love knowing they are being fed good food when most young parents these days rely so heavily on processed and prepared foods. Thank you for this video and for sharing your family with viewers. Your dumplings look perfect and I prepare mine in much the same way. And yes, I have and still do use canned buttermilk biscuits for dumplings from time to time. BTW, I never let a whole chicken being froze stop me from using it for chicken and dumplings. I just put it in the pot and bring it to a boil, then simmer it on low until the meat falls easily from the bone. My best to you and your family!

My mom just used salt and pepper for the seasoning for her chicken and dumplings. My mom rolled hers out and cut them into strips and then cut them into small pieces. She used self rising flour and they still puff up. She didn’t roll hers into small balls.she never put soup in hers . Just boiled her chicken and added some chicken broth to the water . I miss her and her dumplings so much.

Tiny bit of Tarragon seasoning makes any chicken amazing! Only a little goes a long way bit makes Chicken salad or chicken and dump,inns or chicken noodle soup taste amazing! I put maybe a pinch in any of it!

I love canned biscuit dumplings! I'm 68, and when I was a little girl my mom occasionally used canned biscuits for dumplins and I loved it. I still fix them like that occasionally.

I have made dumplings from scratch and now that I am older (73) I have started taking the easy way out. Once my chicken or other flavors such as potatoes and green peas are almost ready to perfection I take either a 5 piece or 10 piece can of Butter Milk Canned biscuits(not flakey buscuits..home style or southern style) out of the refrigerator and cut each biscuit into 4 pieces. Let them sit just a few minutes until they begin to rise and then I place them one at a time into the broth. Let them cook cover about 15 minutes, uncover and cook 5 to 7 more minutes until you feel are done. My husband laughed tge first time I did this until he ate a couple...then a few more and then finished off what I hadn't eaten. Fast, easy and just as good.

It was thanks to you, Leslie, that I was finally brave enough to make chicken and dumplings - mostly for my husband because his grandmother used to make them. I'm just now having the last bowl of them. Next time I know to not make the dumplings so big (mine were bigger than a baseball!), and to have things better organized. Thank you for helping me to show my husband how much I love him by making something he has a very fond memory of having as a child 💙

This is one of my favorite meals!!! My family likes the more flat and fluffy dumplings. I make mine out of bisquick. My grandmother always used the flour and water for hers. I think they’re delicious anyway I can get them!!

Well, when I was a boy my grandmother was always in charge of cooking because both parents worked. So Grammy used to make soft fluffy dumplings in beef or chicken stew and we would pull the dumplings off of the top of the stew and set them aside. Once we had finished our stew, we would place a dumpling on a saucer and pour molasses over that dumpling and that was our dessert. YUMMY. I still make them today. and I am a recycled teenager. LOL Thanks for sharing.

Maybe it's not as popular, but when I'm stewing up a hen, I love to add fresh herbs: (parsley, sage, rosemary, & thyme), a chopped yellow onion, chopped celery stalks, & a couple of sliced carrots, sliced mushrooms, minced garlic, half chicken broth (my own), & half water. I do also use Better than Bouillon, & a can of condensed cream of chicken & cream of mushroom soups. I use Bisquick & milk for the dumplings. When the dumplings are done, I stir in some frozen petite peas. This rib-sticking meal is one of my family's favorites.