In this post I’m sharing the recipe for Easy Southern Style Chicken N Dumplings.
Chicken N Dumplings are so good during the cooler months time of year. I am going to give you a super easy recipe that saves you from the work of rolling out dumplings. Yes, you read that right. Easy recipe, saves work! Here is what you will need.
- 3-4 lb Whole Chicken
- 1 Package of Anne’s Dumplings
- 1 Stalk of Celery
- 1 Large Carrot
- 1 Onion
- 1 Sprig of Fresh Thyme
- 1 Bay Leaf
- Poultry Seasoning
- Black Pepper
- 1 Carton of Chicken Broth (32 oz or 4 cups)
- 3 c Water
- Heavy Cream
Cut the celery, carrot and peeled onion in half and add to the pot along with the whole chicken. Pour in 1 carton of chicken broth and 3 cups of water, enough to cover the chicken.
Next, season with salt and pepper to taste, and a dash of poultry seasoning. Next, add the thyme and bay leaf.
Bring to a boil then reduce to a simmer. Let simmer until the chicken has cooked through.
Remove the chicken and transfer to a cutting board and allow to cool. With a slotted spoon remove all of the vegetables and herbs from the liquid and discard.
Once the chicken has cooled enough to handle, remove the meat and shred or dice and set aside.
Bring the stock liquid back to a boil. Break the dumplings apart and add to the boiling stock.
TIP: Do not use the entire box of dumplings – you don’t need them and it will thicken the liquid too much.
I promise you cannot get any better of a shortcut than using Anne’s Dumplings. They are frozen dumplings just like you would roll out at home.
Once you’ve added your dumplings allow to simmer 20 minutes over medium low heat.
Next, add the chicken back to the pot with the dumplings and continue to simmer for another 20 minutes.
At the end of cooking add 1/4 cup of heavy cream and mix to combine.
Serve and enjoy. These Chicken N Dumplings are absolutely delicious.
See it at:
3-4 lb Whole Chicken
1 Package of Anne's Dumplings
1 Stalk of Celery
1 Large Carrot
1 Sprig of Fresh Thyme
1 Bay Leaf
1 Carton of Chicken Broth (32 oz or 4 cups)
3 c Water
Chop the vegetables and add to a stock pot.
Next, add the chicken, stock and water.
Season and add herbs.
Bring to a simmer and cook until the chicken is done.
Remove the chicken and transfer to a cutting board to cool.
Use a slotted spoon to remove the vegetables and herbs from the stock and discard.
Cover the stock while waiting for the chicken to cool enough to handle.
Remove the meat from the chicken and shred.
Bring the stock liquid back to a boil then add the dumplings.
Reduce to a simmer and cook for 20 minutes.
Next, add the shredded chicken and simmer 15-20 minutes longer.
Lastly, add the heavy cream and stir to incorporate just before serving.
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