Deep South Chicken and Dumplings

Deep South Chicken and Dumplings
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 46 mins

These are classic Southern dumplings—wet and sticky, more like pasta than biscuits. Look for frozen dumplings in freezer section of supermarkets.


3cans (14-ounce) lower-sodium chicken broth
1pound frozen skinless, boneless chicken breasts
1/4teaspoon dried thyme leaves
1 bay leaf
1/2teaspoon black pepper
1package (12-ounce) frozen dumplings (such as Mary B's Open Kettle Dumplings)
1cup frozen green peas (optional)


  1. Combine broth, chicken, thyme, bay leaf and pepper in a Dutch oven; bring to a boil. Add dumplings one at a time, stirring to prevent sticking. Reduce heat, cover and simmer 20 minutes, stirring occasionally with a rubber spatula. Remove chicken, cool and shred.
  2. Continue to cook dumplings, uncovered, 25 minutes or until very tender, stirring occasionally.
  3. When dumplings are done, return chicken to Dutch oven along with peas; cook 1 minute. Serve immediately in shallow soup bowls. Dish will thicken as it stands.

Recipe by Nancy Hughes


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