I’m so glad it turned out great for you.

So glad you enjoyed this and made it your own.

I’m so glad you enjoyed it.

It was a cool fall evening conversing with my husband about comfort food. He wanted soup. We go through the line of soups and I said chicken n’ dumplins. His eye lit up and that was comfirmation. It’s been over twenty years since I made some and even longer since I had my mom’s. With her gaining her wings a year earlier I came straight to Baby Cakes, found this receipe and added a little touch of my own. Let me tell you it was a hit; we ate on this for two days until it was all gone. I will make this again.

Delicious. I scaled this down since I only had 2 thin chicken breasts to work with, and simmered them in chicken bouillion and water first, then cooled and shredded the meat. No buttermilk either, so I made a milk/vinegar substitute. I used unsalted butter, so it did need more salt than I’d usually use, and there is no such thing as too much black pepper in my house. I wrote this on an index card, and I’m glad I did, as it was very tasty and I will definitely fix this again. I like the addition of the vegetables to the actual dish instead of just simmering my chicken with them and using the broth while discarding the veggies. My drop dumplings turned out well, but the texture was a little bouncy with the egg, so I’d leave that egg out next time. I didn’t think they were going to work as the dough was very wet and loose, but it set up and cooked up just fine in the pot. I’d add some poultry seasoning to both the gravy part as well as the drop dumplings’ batter, as I felt like it just needed a little something else for flavor. This is a great recipe, and with just a couple tiny tweaks, I can make it my own. Preparing this was fun, and my husband and I enjoyed making (and eating) this one together. Thank you for sharing this tasty meal!

Hooray that makes me so happy. Thank you!

Amazing! This is my go to chicken and dumplings recipe! So easy to make two batches and feed a crowd.

In reply to Beverly B.

This recipe is the bomb! I parboiled some breasts and thighs, bone-in, with lots of onion, celery, carrots, and seasonings, and used the broth for cooking the chicken stew. Thumbs up from the family!! The dumplings were nice and fluffy–giving some credit to White Lily flour for that, (makes the best dumplings and biscuits) and lots of credit to Grandbaby Cakes for a fantastic recipe! ! Thanks for sharing a wonderful, Southern recipe!! We will have this many more times!!

Hi Beverly, for this recipe, you need about 1 1/2 lbs. I can’t wait to hear how much you enjoy it.