Old-fashioned, stick-to-your-ribs, Southern chicken and dumplings recipe made with chicken breasts, condensed soup, and homemade dumplings.
Ingredients
- butter: 2 Tbsp
- medium onion: 1 piece (diced)
- bone-in chicken breast halves with skin: 3 piece
- chicken broth: 1 can (32 ounce can)
- water: 1 cup (or as needed)
- all-purpose flour: 3 cups
- baking powder: 1 Tbsp
- ½ teaspoons salt: 1 piece
- vegetable shortening: 0.33333 cup
- vegetable shortening: 2 Tbsp
- milk: 0.75 cup
- water: 2 cups
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Make the chicken: Melt butter in a large pot over medium heat. Stir in onion and cook until translucent, about 5 minutes. Add chicken breasts, skin-side-down. Pour in chicken broth and just enough water to cover chicken. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until chicken begins to fall off the bone, about 1 hour.
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Transfer chicken to a plate. Remove and discard skin and bones. Allow meat to cool.
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While the chicken is cooling, make the dumplings: Whisk flour, baking powder, and salt together in a mixing bowl. Work in 1/3 cup plus 2 tablespoons shortening with your fingers until mixture resembles coarse crumbs.
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Make a well in the middle and pour in milk; stir until a stiff dough forms. Turn dough out onto a floured surface and knead until smooth. Divide into 16 pieces.
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Make the soup: Add 2 cups water, condensed soup, salt, and pepper to the pot used to cook the chicken.
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Shred chicken, add to the pot, and bring to a boil over medium-high heat. Drop dumplings, one at a time, into soup. Cover, reduce the heat to medium-low, and simmer until dumplings are puffy and no longer doughy in the center, 10 to 20 minutes.
