Chicken and Dumplings (From Scratch and Mostly Southern) | Cook with Me
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- Опубліковано 8 лют 2025
- Hey there darling! Welcome to my kitchen. Here I share recipes from a real family that loves to grow and eat real food. Don't say you can't cook! You just haven't learned yet. I'm so happy to have a chance to encourage you in the journey to eating nourishing, whole foods!
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" Rustic" food. I'm officially adopting this into my food language. 😉
I am in Central NY and of French Canadian heritage. My absolute favorite meal since forever is what we call "glissants." It is very similar to your chicken and dumplings. We make our dough with some of the broth, flour and a pinch of baking powder. We roll it out to our desired thickness and cut into squares or rectangles and drop into the simmering broth. Everything else is the same. I would love to eat chicken and dumplings at your house. Another difference is that may in my large extended family love glissants made with beef stock by cooking a chuck roast like you did the chicken. My mom even likes them with ham. I grew up with the beef but I prefer the chicken now. Thanks for this, Jess.
Never apologize for not having a recipe…what you are providing is “kitchen wisdom”. This is much more precious than any recipe!
You also provide a friendly face in the kitchen, for me that is very welcome as I’m at that age where I have lost my BFF, and other friends have scattered.
♥️
Me too hun, me too!
We can totally be friends now ❤
I love that "kitchen wisdom"
This style of cooking teaches me(at 64) confidence in making things that need to rise,of which I have a long list of failures. I am thankful for learning those basic ratios of flour/fat/leaven/fluid for different consistencies of baked/poached goods. Up to now I never baked without a scale(especially for flour and fat) and measuring spoons/cups. Even my daughter has a good giggle on account of me.
Thanks for sharing. I make chicken and dumplings, for our family reunion, seems I never make enough. I never thought about using the food processor. That is a great idea.
The swimming pool trick with the hand strainer😂😂😂 I do it too. Definitely not washing another pan.
Same here as well😂❤
This was something new to me and I'm 74. Old dogs can learn new tricks.😊
My family is originally from Kentucky. The KY family made drop dumplings that were really biscuits in the broth. I grew up in the state of Delaware and married a native Delawarian. His mom and others there made slippery dumplings. They were flour, salt and some water. Rolled and cut like a noodle. They were very slippery to get out of the pot!
toadly forgot about and did that as a kid in our fresh water pool ,wow
I VERY MUCH prefer the “here’s how to adjust”, “here’s generally what it should look/act/feel like” method. It’s a far more effective way to learn to cook (and maybe even to bake!). I’m starting to move into the direction of understanding the science of cooking. I think creating that as a foundation rather than following precise recipes that require very processed and perfectly measured ingredients creates clarity and a lot of freedom. A printed recipe is giving someone a fish (kind of) whereas this method of cooking is teaching them to fish…
Signed: the fishing student 🤣🐟
Totally agree!
I’m teaching my granddaughter the difference between the science and the art of cooking and baking. She will know some things are a matter of science to get a proper result and some dishes are just a creative expression of art.
Favorite line from this is, "I don't mind ugly food." I'm an old man and have been cooking for myself only for many years but my cooking style and attitude toward recipes is very much "use what you got." Thanks for the video.
It's not ugly once you taste it, n😊❤
Being British- typically, when I make dumplings for others I make them with self raising flour, suet, form a ball, and steam them in the broth so they are light and fluffy. The biscuit type is what we refer to as cobbler. This is why I love watching what everyone else does, it's just always so interesting 😁
What we think of as dumplings in England isn't the same as this, this is more like a chicken supreme with shortcrust biscuits
Why would you make dumplings "for others" that you wouldn't make for yourself?
@@jamjar5716 Because I'm allergic to the whole cereal family, so I can't eat them. I don't drink Tea either, as I don't like it, but I still make it for others, and apparently I'm weirdly rather good at it lol
@@jamjar5716 she has health issues and can't have gluten flour...
I like the noodle type. I think it depends on where you are from. 😊
You know what I love best about this recipe, Jess? It's reading all these wonderful comments and hearing all the memories of delicious meals shared with loved relatives and friends. It's a strong reminder of the similarities in our experiences that we sometimes fail to see! Thanks for bringing this enormous family of loving people together to reminisce over a bowl of delicious shared memories. Makes me hope there are giant pots of chicken and dumplings in heaven and we all gather together at an enormous table - eating, laughing and sharing with hearts full of love for each other.
Oh, how sweet of you to say. I love to read the stories as well. Warms my heart.
Florida girl here I make thin ones but the children like fluffy ones depends how I feel like doing at the time
They always eat them.lol I'm gonna use more herbs like you.thank you for sharing.
My 15-year-old son learned how to make dumplings. He’s now 25 and he makes the best chicken and dumplings in the whole family.
Grandmother showed him how and passed the torch to him😂
This is so precious!
Why, oh, why is it so hard to write down a recipe? LOL. I laughed to myself every time you said, "I'm gonna try and write down this recipe. " I feel you. When someone asks me to write a recipe down, I feel like a little kid whose Mom just asked them to clean up their room. "I don't wanna."
I have tried writing down the recipes to things I “whip up”. When I make them from said recipe….they aren’t as good! That’s probably in my head but it seems that way. There is something really satisfying as mom and a wife to just “know” how make a dish your family loves. Not memorizing a recipe but putting the ingredients together to make a dish that is truly yours.
Put three chicken thighs, skin down, seasoned with 1/4 tsp of salt and 1/4 tsp of pepper, in a lightly oiled, med heat hot skillet, with 1/4 cup of water. Put the lid on and cook for 15 minutes. Meanwhile, add three quarts of water to a pot. Along with two tablespoons of Better-than-bullion concentrated chicken base. Bring to a boil. Combine 1/2 cup of self rising flour to 1/2 cup of buttermilk. Dust countertop with same flour, add dough, dust it liberally with flour, and roll out to 3/8” thick. Cut into bite size pieces and dump into boiling chicken broth. Don’t stir. Put lid on and cook for 8 minutes. Meanwhile, shred cooked chicken thighs. Remove dumplings from heat. Drop a tablespoon of butter into it, along with chicken. Allow to rest for five minutes and then serve.
What brand is your mixer?
😂😂😂😂 soooo true!!!!
I remember trying to get a recipe out of my mom....she never used a recipie.....I would get the ingredients and then go with, "if you had to guess" or "Was that a measuring tablespoon or a tablespoon." lol. She was such a good cook!
Jess, your cooking methods are just like mine. I started cooking as a small child (about 6 or so) when my mother went to work outside the home. I quickly learned what flavors everyone liked and adjusted my "recipes" accordingly. I look at recipes just to get ideas but never follow them exactly. For years my husband and I worked very long hours and ate out a lot. Now that we are retired I have reverted back to pantry scratch cooking, and my husband is amazed that I throw together a meal in minutes from nothing. Keep up the good work, I love watching and listening to you. Keep teaching the kids the lost art of gardening and cooking!
I never had a dumpling until I met my husband. His mother was from Oklahoma and she made noodle dumplings. I fell in love with southern fried chicken cooked in bacon grease and noodle dumplings and of course corn bread. You are such a sweet and delightful person and have been waiting for a sermon, unless you are doing them and I am missing them. I am 75 years young and wish I could have done what you are doing. My husband wasn't interested, or just didn't feel good....He has went to be with Jesus.
God's blessings are for You. RUN GIRL RUN!!! Love watching Jeremiah look at you, he loves you so much ❤️ My husband and I were in love just like that . I had him for 58 years. God is good!!! My Blessings to you both!
So sorry for your loss, Sherry... I too am 75 and my husband also has gone to be with Jesus... we were married for over 50 years also. Yes... and he used to look at me the same way too... I am very blessed... blessings over you dear Sherry. 🙏🌿
Sweet, sweet memories. You will see him again one day.
I am from Oklahoma and just read your comment. I am truly sorry for your loss, I wish I had known that kind of love. I lost my Grams a few months ago and she taught me to cook everything in bacon grease. She also taught me to make chicken noodles. So my great Grandmother said a lack of bacon grease in people's diets is why all these people are so sickly these days 😂 she said she cured a dog of distemper with bacon grease! I hope you got a giggle out of that and know another Okie is thinking of you. ❤
You’re my kinda gal. Mine is very close to fast and easy. Mom is 96 and lives when I made what we call pot pie. I loved seeing your way. My daughter in law is from TN and does the biscuits on top. My friend from DE calls my style slippery noodles. But it comes down to COMFORT FOOD. Love ya. Thanks oh I’m in eastern Pennsylvania ☺️
The swimming pool analogy had me rolling..😂
I JUST finished your Roots and Refuge video where you had such excitement over picking your first basil in your garden to make chicken and dumplings and here we go... the video is here! 🥰
I was raised in the mountains of southwest Virginia, and we always had fluffy dumplins. So at 70 yrs old I still make mine that way. I make a wetter dough and then just drop in (using a tablespoon) the broth. The dumplins are so fluffy and soft. I use whole fat buttermilk too, so it gives the dumplins a nice rich and tangy flavor.
Thats how my mom makes dumplings too; were Puerto Rican though lol 😄
Me too and I’m Canadian!❤️🥰🇨🇦🍁🙏🏻
I'm in Ohio and my Mom made the fluffy dumplings so that's what we love in my house. Also anytime you make biscuits or bread the flour to milk ratio is always going to be different. Jess, I'm going to try your dumplings and see how the hubby likes them.
My nana would come to visit when I was young and she always made chicken stew and dumplings. As we would get home from school coming through the door we would hear “chicken and dumplings in the pot! Don’t lift the lid!”
Light fluffy and oh so delicious! Great memories!🇨🇦
In Delaware, we call the noodle-style dumplings “slippery” dumplings. My dad always made this dish, but he used chicken fat instead of butter and chicken broth instead of milk. He rolled them very thin, cut rectangles or squares of dough and added them to the simmering chicken broth in the same way you did. I better get a chicken defrosting cause now I’m hungry! Thanks for sharing how you cook! I appreciate the no-recipe approach.
I'm from New York and was shocked to have southern dumplings at Cracker Barrel. I would call them slimey dumplings. Ours were always light and fluffy and dry on top.
I’m from California but my mom was from Canada, and my grandmother and great grandmother from England. Now I live in Little Rock and have enjoyed both types of dumplings. My preference is the “Bisquick “ type dumplings and the the broth on the thicker side with vegetables. After making the broth, I usually start with a new pan and make a rue of butter and flour, then add everything back in. But I have never met a chicken and dumpling I didn’t like!
I am from the eastern shore of Virginia (that is rarely on maps) and my Grammy made rolled out “noodle” dumplings. I fondly remember helping her cook them and to this day it is my favorite comfort food. After she passed away when I was 12 I rarely had the chance to eat them and when I did none of them tasted like hers. Now I am 21 learning to cook from scratch. My very first from scratch dinner was my Grammy’s recipe for chicken and dumplings! So simple but so delicious.
I'm from Oregon, but my granny came from Arkansas and Oklahoma. I've only ever had or made the northern style, and I didn't even know about the southern style! I must try your method, it looks delicious! Just a tip for when you do gluten free (I was gluten free for years, too) add an egg to your dough. It shouldn't puff them up too much, but helps hold your flour together ❤
I grew up in Arkansas so I learned how to make chicken and dumplings very “southernly”. 😂 There are so many variations and ways to add to or change the way they’re made that it’s a great meal for just about anyone. I live in Nashville now but I lived in Chicago for several years and was very surprised by not only how differently chicken and dumplings were made there but also the fact that many people didn’t grow up eating it and how many families don’t make it at all! I’ve made a few changes to how I make it now but will always be thankful for learning how to make it the southern way it was intended.
My granddaughter wanted my recipe for scalloped potatoes and I said I didn’t have one. She asked me if I cooked it with my heart. I told her yes.
Born in Newfoundland and my family in general is from there. Currently living in Quebec, Canada. Dumplings were always done Newfie style growing up, no herbs in them and in big loose balls dropped on the top of soups. :)
I feel like you and I cook just alike. Good old fashion down home cooking to feed whoever shows up at the table. Real food. Quality ingredients. Love watching you.
I’m from Indiana like Miah and I’m used to the fluffy biscuit dumplings. But I’m going to give this a shot! It looks delicious! I also love veggies in my chicken and dumplings. Carrots and celery mostly. 🤤
I love how honestly you made this dish. This is exactly what I want to see from those who are helping me understand how to cook from scratch. I want to know how to do it and allow me the ability to make changes that seem to be a better fit for what our family enjoys.
P.S. I, too, have used the "swimming pool whirl" method of straining broth. I thought I was alone. I'm glad I'm not. 🙂
You are a treasure and a pleasure to watch and listen to.
Ok - Mid-eastern Missouri here. My mom always made rolled dumpling and I LOVED them! Always my birthday meal. Her recipe was more classic ‘noodle’, using an egg (or two, depending on how many you’re making), cooled broth from the chicken, no butter, but 1/4 t each salt and baking powder PER CUP of flour … use too much baking powder and the dumplings will actually boil away and you wind up with just chicken and thick broth. I did actually write the recipe down to share a few years ago for fans of my mom’s dumplings 🤗.
Thanks for a fun video, Jess … ❤
Thanks for sharing about the baking powder! I’ll have to check a recipe I’ve used that the dumplings dissolve away
Watching you tear dough and throw it in the pot by hand just changed my life. For over a decade I’ve been rolling out dough, cutting it and struggling with it sticking to my board just for it turn out “ugly” anyway. This has freed me from the anguish of the ugly noodle. Thank you!
I live in Ohio and I Love your type of dumplings. I lived in Florida for 40 years and that’s where I learned how to make this dish. From the older ladies at church
Jess, I just feel so welcomed into your kitchen whenever you upload a new cooking video. It's truly like pulling up a chair at your kitchen counter and just having a conversation while you cook.
I worked as an au pair in London, UK, 20 years ago, and some of my fondest memories from the year and the half I was there are from when I joined the mother of the family in the kitchen as she cooked. I would sit on top of their kitchen bin, and we would just chat.
Watching your videos brings me right back into her kitchen with me sitting on the bin topping and tailing green beans or peeling potatoes while we had deep and meaningful conversations. Thank you ❤
I would also like to say thank you for blessing me at the end of each video. It's such a comfort. I bless you too!
Greetings from a Swede living in Norway 🇸🇪 🇳🇴
My dumplings have evolved so much as I’ve gotten older. I’m a born and raised Texan and my mom used to make the drop dumpling with Bisquick and then I learned you can cut up canned biscuits and drop them in your broth… which is a huge time saver… but my hubby recently talked me into making the roll out dumplings and they are so good!
I live in eastern North Carolina and even here, people are very divided about what exactly chicken and dumplings are... versus chicken and pastry. To me, dumplings are biscuity and fluffy and light in the middle and pastry is more like what you made.... which is how I make it! Only I roll my pastry out really flat and cut into strips with a pizza cutter and throw them in! Regardless of what your ideal is when talking chicken and dumplings/ pastry, you can't go wrong! It's delicious either way! And I too, have never made it exactly the same twice. Great video Jess! I enjoyed!
I came here to leave almost this exact comment! Right down to being in ENC! 😊
I'm in MN and my husband prefers spoon dropped dumplings that's more like a biscuit. I think your method of cooking encourages gaining experience and that's a good thing. One needs trial and correction with courage and forgiveness to obtain experience. 😊
Grandma was from Oklahoma. She made egg noodles, instead of dumplings, the day before so they could get good and dry. The noodles would thicken the broth into a gravy and she put Bisquick dumplings on top. We always had chicken and noodles with dumplings for our family potluck get togethers. She could feed 50 people on one chicken and nobody cared because the noodles and dumplings were the best part. ;)
I’m from Oklahoma also. My mom would do both was well!
Hi Lisa, my family's from the Woodward/Sharon area.
I was born and raised in Southern California, adopted by a woman who was born in 1922. She cooked from scratch ALL the time, but I've never in my 62 years on this earth had chicken and dumplings! Sad, right? Although my mom cooked all of our meals from scratch, she enjoyed baking a lot more than cooking.
I live in Sweden and I have never eaten chicken and dumplings. But my grandmother, who is from the north of Sweden, used to cook beef soup with root vegetables and barley dumplings in it, we call the dumplings "klimp". This recipe made me remember how much I loved ger beef soup as a child, really need to try to make my grandmother's recipe and will definitely try yours too. I think my children will love chicken and dumplings😋
I was born and raised in IA. My mom made the best chicken & dumplings. She used an old heavy duty pressure cooker, which of course nothing like that anymore, but the flavor was the best. The dumplings were dropped in biscuit like. We were a family of 8 so she had to stretch meals too. I so miss my mom sometimes. I appreciate growing up on a small farm and what we had….
Thanks for all your tips and what you’ve learned and pass on to others. You’re a blessing!
Kitchen wisdom is so important. Knowing how to customize and stretch a meal as needed is important. Also, knowing the bones of a dish and then how to change it up as needed. So many don't know how to do it.
So many times, i see things on social medias that make me feel so lacking. It always feels like i don't have enough time, knowledge, money, etc and i am failing my family. Thank you for always being real Jess and reminding us we can do this too.
Oh! I prefer the light, fluffy, bread-like dumplings. And I, finally, learned how to make them from scratch without using Bisquick mix. Hallelujah
That's what I use to use when I first started cooking for my family!
I do too and I know this video was posted many months ago but if you could share the recipe you learned I would so appreciate it! My grandma and mom are passed now and I have no recipe reference to make it like they did. It was my fave comfort food 😊
PNW here. I haven't eaten chickn in about 50 years but this made my mouth water and took me back to my mothers kitchen. She was a wonderful cook, her dumplings were the fluffy kind and so delicious. I love watching an intuitive cook at work. You've got it down.
Living in Michigan, we weren’t dumpling fans, but my mom made homemade egg noodles…OMG, I can still remember how good it was…
Gluten-free and have followed you from nearly day one. You inspired me to start my first kiddie pool garden years ago and now huge backyard gardens! Cooking at home is especially important for me with celiac disease so I so so appreciate you throwing in some Gluten-free free tips with your recipes. Funnily enough, I was making chicken and dumplings the day you posted this! I have pesto in my freezer from last year's basil (inspired by your videos). Re-reading your first book today, planning this spring's garden. I have a 7 week old baby (my first) and was late on seed starting after emergency c-section and complications. You reminded and inspired me to just get it done. Thank you for all you do, truly changing lives.
Congratulations on your new baby, also gluten and lactose free so I get the same problems, enjoy your garden this year but don't worry if you have weeds or anything else this time is more about you and your baby, ❤
Hi Jess. I'm from NW Montana. My mom always made hard dumplings that are more doughy. She used one egg per person eating. Beat them well, then added flour until stiff. She added a splash of milk, which thinned it a little. Then added more flour until stiff again. She then scooped it with a spoon and dropped the dough balls into the broth. We always called it bird and balls.
That sounds very similar to a Jewish chicken and matzo ball soup?
Thank you for this version! I always have eggs I’m trying to incorporate into my meals. I’ll try yours for dinner tonight!
While I am a native southern Californian, my parents were born and raised in Tennessee. I was raised with good old southern family values and ways of cooking. I loved Mama's chicken and dumplings. Her dumplings were strips like noodles. I thought it was so strange the first time I saw biscuits style dumplings. Thank you for clarifying the north vs south difference with dumplings styles. Keep the great recipes coming.
Just a idea: fried hand pies made with dehydrated dried fruit. A lot of work but so worth it. Peach, apple or apricot...yummy ❤
I am from Missouri and I am team cut dumpling. my Grandma put turmeric in the broth if she thought the broth didn’t look rich enough.
Im from the east coast of Canada, probably with a lot of British influence in our family's cooking, so we make the dumplings ( we actually call them dough boys) float and steam on the top of the stew. They are much larger than what you call dumplings. Enjoying visiting while you cook.
I make mine same way as you, tho call dumplings, my recipe came from Joy of Cooking
That's what my Mamaw called them!
❤ dough bys! Lol
Here in Pennsylvania we call that Pennsylvania Dutch chicken pot pie. We also make ham pot pie the same way. Although we do roll our dough out and cut into squares. But I must say I am definitely going to try it your way next time. A lot less mess and easier to do. we also add carrots, celery, and potatoes in with our chicken pot pie. But with our ham Pot pie we just add potatoes. Thank you so much for your videos. You do a great job Jess and look forward to watching all your videos. 💕
Oh my goodness, yes,my grandma who lived in central MD very near the PA line used to make the best ham pot pie. I wish I had the recipe for that! I always favored that over the chicken.
My Granny made hers like that, but she rolled them flat. My sister makes the kind with bisquick. I make a cajun style with a roux and a basic drop dough that is seasoned with green onions and spices. We are in louisiana.
I like how your brain works - thinking things through based on intention rather than directions … the goal is to have a dough that feels/looks like this … do what you have to do to make that happen :)
I'm a Texan and I come from several generations of Texans who migrated here from the Carolinas and Georgia about 200 years ago, so I have deep southern roots. I make the fluffy biscuity dumplins and have never had the noodle style dumplins in my life. Sage, thyme, rosemary are the biggest herbal flavors in mine. I have to make this about weekly or my family would protest. LOL My family loves a nice thicker gravy like broth and they sometimes ask for my homemade yeast rolls with it. We love it with or without veggies. This is one of our favorite hearty comfort meals. Its cheap and easy and delicious, what's not to love?!
I love your recipes. You are a what I refer to as a down home cook. You do what you have to do to make a great meal and to make it go as far as it needs to go. We cook very much alike. I totally enjoy watching your videos because you are giving good instruction. Thank you.
I’ve been making chicken and dumpling forever. It’s my favorite thing to cook. I remember being 6 in the kitchen with my nanny helping her make it❤
I grew up eating noodle dumplings in New York. That said, I'm almost certain my mother learned to make chicken and dumplings from my Texan grandma. I've made my dumplings both ways, and I love them both. When I'm looking for nostalgia, though, I definitely want noodle dumplings.
South Louisiana--Grandma rolled them thin on the floured cournter top and cut them in long strips. Then she kinda piled a strip in one hand and pinched the dough into two or three inch dumplins straight into the broth.The extra flour from rolling them out made the broth nice and thick with the tender, thin dumplins--mmmmm! She always put the chicken on top after the dumplins went in so the chicken would weigh the dumplins down into the broth while cooking. Food memories are the best!
Dumplings were a standard in our Canadian maritime home; light and fluffy, steamed on top of the gently bubbling broth with meat and simple vegetables. .Mom sometimes added summer savoury to the batter. Her recipe was 2 c all purpose flour, 2 tsp baking powder, pinch salt, cut in butter or shortening, the size of an egg, enough milk to make it drop-able, a cup or so. Cover and steam till shiny and fluffy, about 12-15 mins. She would remove the dumplings to a warm dish, and serve the stew, then top with a few dumplings. There was always molasses on the table to drizzle on top for the kids! This is a simple dish that, like you said, has endless versions. I’m making a pot tonight for our Winter Solstice meal. Grace and peace to all.
Omggggg YES to the Pool analogy!!! Best way to catch the leaves an debri! Hahaha my inner 12yr old appreciate s the nod...
My grandmother lived in the south. Our dumplings are made with flour, cold broth, salt and pepper. Roll them out and cook in broth!
Oh my gosh, I have always done the "swirly" trick for straining broth. 😅 I got such a giggle out of watching you describe it! I love watching you cook and it seems like I always learn something new (and I've been a home cook for almost 30 years now).
THIS IS HOW I LEARNED TO COOK from my grandma. Right now, i have my one and only growen hubbard squash roasting and sour dough bread rising. Husband is sick so made chicken noodle soup.
Hey Jess , I’m from Buffalo, NY and my family is Polish, and my Mother was a brilliant cook, of all things but her Polish dumplings were the best ❤kluski were made the exact same way, we added eggs to the dough. She would roll the dough into snakes about the length of her hand ,maybe a half inch thick, maybe thicker, and cut them into the pot of broth with the back of a butter knife .
Alabama girl here. Your chicken and dumplings looked good. Our grandmother taught my sister and me how to make chicken and dumplings. We do roll out the dumplings very thin and cut into small pieces. Never carrots etc, but we do add one large peeled and small diced potato. They are so good. Brothy,lots of dumplings and we make our stock like you if we don’t already have some put up. 😊
From western NY. But was born in California a d lived an Arizona till I was a teen. Believe or not I’ve never had chicken and dumplings and I’m 63 years old! Looks delicious!
I totally get it. I’m from So CA, and have lived in NM most of my life I’m now 69 and have also never had chicken and dumplings 😂👍🏼
Wow you both are in for an incredible treat if you make them!! They are definitely soup for the soul!!❤
The adjusting and eyeballing in your videos has been the most valuable lesson I've learned in cooking. Now it's just the way I cook and I really appreciate that you do too
It’s such a good feeling to not be enslaved by precise measurements, isn’t it?
I Googled chicken and dumplings and Jess poped up. Yes! A southern and northern recipe combines...just right for this Michigander 😊❤
I cook some chicken last night put it in the fridge.
I was reading a book where the family was sitting down to a meal of chicken and dumplings. My middle of the night wakefulness is very productive for tomorrows meal. Lol retirement at its best!😊 thank you Jess for sharing.
This woman cooks the way I do!!! Jess is my favorite cooking channel
Those look like the sliders my parents made when I was a kid (Dad's grandmother's recipe). Rolled out thin, cut in rectangles, and cooked in a good chicken or turkey broth (always made from the bones of Thanksgiving or Christmas dinner). What's different is that you only eat the sliders, none of the broth (at least we didn't). She was French-Canadian, but I don't know if that's the source of the recipe. Always loved having that on a cold winter night in January!
I started making this and then got nervous about the dumplings (I'm Australian and have never had dumplings before). Took your advice and bought thigh meat (plus some chicken frames) as they were all marked down and it made it very cheap. Ended up adding a couple of potatoes and a jar of home made passata instead of the dumplings and it turned into a great soup! I have never made a chicken soup before, so regardless of the dumplings, I cooked something new! 🤣
Sounds awesome!!
Love your style of cooking. I was born and raised in Mt. Airy, N.C., but now live in Lake Lure, N.C.
I learned from my granny, and we like the flat dumplings . She called them slick runners . 😋
Tickled to pieces to see your chicken and dumplings! This was a go to for my grandmother, who I spent a lot of time with as a child. She did the rolled noodles with the thicker gravy broth and would always add some corn - I think that's what won me over as a toddler... I loved the sweet burst of the corn kernels in the middle of all the silky yumminess. And lots of black pepper. Nothing else! I'm in Charlotte, NC now but I'm from Jacksonville, FL, where she lived. But (being American) she was a child of Greek immigrants who had originally settled in Charleston, SC and moved south to Jacksonville to open a restaurant in the early 1900s. I'm guessing she picked up the recipe from the southern locale. She cooked a lot of Greek-ish food too. She was my inspiration in the kitchen. This was and still is one of my faves! Thank you for sharing your kitchen!
It was so funny to me that you kept mentioning that it’s all over the place and this might be this way. This is the exact type of energy and explanation I needed to have the guts to make this recipe! Thanks so much. Loving your channel!
Im here in Southwest Virginia, self taught cook. I do everything you do but.... ive never added herbs to my dumplings, only ever parsley. Now time to elevate my chicken and dumpling recipie ❤ Thanks girl
This is how I cook, from South Louisiana. I also love the lazy girl hack to just take the dough from the mixer and drop it in! Whenever you're foing cooking from scratch, shortcuts and less dishes is a must! Love your channel. You live my dream life!
Well Jess, I have mine cooking in my cast iron as I write this. I had thawed out a chicken breast and decided to make Chicken and dumplings with it. I just cook for myself so I cut down your recipe sharply. Since I did none have chicken and bones I cut up the breast into cubes browned them in some lard, added a can of cream of chicken and two cans of water. Then I cut up a tiny onion and one carrot. Then I added the dumplings, but I only used 1/3 cup flour and enough milk to get the consistency like you showed. I used just a little lard in the dumplings. We will see how it comes. My goal is no more than one meal of leftovers.😉
I’m in Oregon and you see more of the biscuit on top versions. My daughter won’t eat chicken, but will eat the broth, so I will make a pan of different veggies and maybe tofu, pour a thickened, seasoned bone broth over it, bake until bubbling through the middle, then add bits of flattened herb drop biscuits over the top until mostly covered, then back in the oven until browned on top. Super yummy. I want to make your version for my husband and I. His family is from Tennessee, so those southern genes will love that!
being Southern (Texan) AND being from Louisiana we did the dumplings... and they were sssoooooo GOOD... now I'm hungry for chicken and dumplings... 😮😅😂😊❤❤❤❤❤
Thank you. 🇨🇦 Love how you bring us with you to learn recipes.
I'm Australian and never really had anything like this! Curious to try though 😊
I prefer this type of video you show how it should look what to do if its too wet, Sometimes a recipe is fine but its not coming out ideal and the person doesn’t tell us if ____ happens do this. so this is helpful to us who are new to cooking.
I am from south central IL but I make my chicken and dumplings the very same way you do. My Mom made them with bisquick sometimes and sometimes not, depending on the time factor. My Grandma always made "noodle dumplings" and I loved it like that, so that is how I make it. We moved to the Deep South when my husband was in the Army and all my southern friends couldn't believe I knew how to make chicken and dumplings the way they ate them. LOL. I thought it was hilarious. We love a good old pot of chicken and dumplings on rainy days or especially in the winter. Great dish and great video. I cook like you do unless I am making candy or a cake, then I measure but pretty much anything else, I don't measure. It is a texture thing for me too and that is how I learned to cook from my Mom and Grandma.
Im a NYer who moved to NC about 10 years ago and the first time I had chicken and dumplings I was like "what in the fresh hell is this?!"... I have learned to love and appreciate the southern dumpling, but marrying the two together is definitely something I gotta try!
From Mississippi: I make mine like my great grandmother- pretty much the same as your method, the dumplings are 3 cups of all purpose flour, 3 spoons of shortening, and ice water. I roll them and cut them, I also add milk or cream at the end to the pot of broth. Our families favorite meal, served with cornbread and a bowl of purple hull peas. :)
Southeastern PA & I grew up on the ever-so-controversial chicken pot pie - the Pennsylvania Dutch stew version, not a pie with a crust. It starts out the same way with the chicken in the pot, take the chicken out, but we add celery, carrots, and potatoes, then the noodles are flour, eggs, water, & salt, rolled flat & cut square. YUM!
I could just taste my great grandma's chicken & dumplins as you were cooking. I bet she made hers almost the same based on my childhood memories (we are from AR too). I haven't had them in 30 years but am inspired to try my hand at it. Thanks, as always, for the easy encouragement. 💗
I grew up in Iowa with Dutch /German family, and my grandma was raised with Rivel Soup. Instead of the mix of your dumplings, we mix egg and flour and leave it very loose, not formed into a dough. Once the broth is a rolling boil, you pour in your bowl of Rivels and then break them up in the broth. Add your chicken back in and boil for at least 10 minutes, simmer until ready to serve. Always inexpensive, and super filling. My gram could pressure cook one chicken and make enough Rivels with a dozen eggs and prob 6-8 cups of flour to feed a family of fourteen easily. Flavor wise I'm sure our soups taste very similar, the main difference just being the texture as we get varying sizes of Rivels in our soup. I've always told people it is basically Chicken noodle before the noodles are formed.
My great grandma made the BEST old fashioned Chicken and Dumplings. Those are my favorite Southern cooking at it's best in NC
Wait, I was born and raised in Alabama and my family has always made fluffy biscuit dumplings in a creamy broth-based soup. I had no idea that was a more northern way. 😂
This recipe is now my go-to recipe for chicken and dumplings. My 4yo just asked for it.
Love the dumpling with fresh herbs. Game changer for us!
As a perfectionist, I need this type of cooking lesson... it's basically therapy 😅.
I'm from NY, so I grew up with (and prefer) biscuit type dumplings. However, when I make gnocchi from leftover mashed potatoes they are usually more dense than ideal, so I use them in place of dumplings like this. Ultimate comfort food for sure!
Born and raised in Wichita, KS, never ate chicken and dumplings as a kid. As I grew up and had three male roommates, I learned to make this, and just about the way you did it. Always different, always yummy and now I raise my own chickens to put in the pot also.
appreciate the comment on typically this would have been learned on your granny's or auntie's knee...so true! but for us that did not have that environment, you are everyone's auntie!!!
Homegrown WV girl here, and Mom always made hers like big puffy and looks like bread in the middle. So mine are the same even tho they NEVER taste like hers, but she makes a buttermilk flour mixture, and they are AMAZING!! I would love to try your version tho, they look delicious!! Ty so much for sharing your knowledge, and reminding us it's ok to not be perfect. I forget that we're perfectly imperfect sometimes 💙💙
Girl!!!! Miss your videos- the food ones- you DO have so much to offer. Please continue!!!
The swirl and scoop method is on point! 😂🎉
I have been making homemade chicken and noodles my whole life. This family tradition comes from the elders who were in Iowa. But I am still learning new tricks from you to improve our family traditions. Yes, we always use veggies in the broth and strain them out later. I have always left extra flour on my noodles to thicken the broth. But I have found I do love the pillowy doughy dumplings on occasion. This makes me so hungry for chicken and dumplings. I do often use leg quarters; you can get them cheaper than whole chickens most of the time. I am so enjoying this new channel! Thanks for making it.
That was fun to watch! I'm from equal parts Texas, Southern California and Colorado, and to be honest I may have not had chicken and dumplings served to me more than one or two times in my whole life until I started making it now! However, once I remembered it even existed (not long ago), I have been THRILLED to find many tutorials for it and have tried a few. I am not gluten-sensitive and I mill my own wheat (with a Wondermill wheat grinder) and use the soft white wheat for making the dumplings. Though not sensitive to gluten I AM sensitive to store-bought flour, so wheat is a new thing in my life in the past 5 years although I am 71 years old. However, my main food nemesis is milk and milk products (sad to say because my mouth LOVES milk, cheese and everything in between). I have been making my dumplings with homemade almond milk using almonds soaked 12 hours and blended in my Blendtec blender with water WITHOUT peeling off the skins (because I like the fiber and God made them that way as if we were supposed to eat the peels is the way I look at it), so making the almond milk has become SUPER easy for me. (For many years I took off the peels and I've been AMAZED to realize I like it FINE with the peels!) When I've been low on almond milk I've added some soy milk made from organic soy powder I keep around. I do not like the taste of soy milk but as an addition to the almond milk it's no problem.
Last chicken I cooked I did it in my (old vintage) 4 1/2 gallon crock pot. I mention old vintage because before the '90s they were all set at a MUCH lower temperature, which is what I like. I put a whole chicken in and cook it low and slow in the crock pot -- taking about 8 hours and do not find that it dries out the chicken cooked at such a low heat (about 200 degrees) and it makes a wonderful broth. A lot of people put buttermilk in the flour to make the dough, so I have usually added a TBL of vinegar to the nutmilk when making the flour, plus some baking powder. Instead of butter in the dough I put same amount of coconut oil and that has worked great.
I just learned that some people don't use milk at all and just use some of the chicken stock to make the dough, once it has cooled off enough. I'll definitely be trying that. I don't like to add veggies to the chicken stock but I do like to stretch the broth with a good quality chicken stock from a can or Better Than Boullion. Also, I do not use the whole chicken when I am adding in the meat. I put in maybe one-fourth (partly because I try to buy only organic chicken and that's talking in the area of $20!) and I find that the recipe doesn't NEED a lot of chicken meat, not really -- which makes me SUPER happy. I just freeze the meat I have taken of the bones, putting it into several separate reusable bags. One 5-lb. chicken can easily make 4 to 6 gallon-sized chicken and dumplings (especially since my focus is the awesome dumplings!). I used to avoid store-bought chicken broths and before long I'll be getting ONLY non-GMO and/or organic chicken broths or powders available at the store.
I AM IN LOVE WITH CHICKEN AND DUMPLINGS...!!! (I've tried drop dumplings that are rounder and the flat noodle style and prefer the noodle style.) I had two Southern grandmothers and neither of them ever made chicken and dumplings. I cannot imagine why!
Thanks for a fun video with lots to think about. I personally prefer making the dough with my hands bevcause I don't like washing food processors, LOL.
Oh, I left this out: Once I get all the meat off the bones, I put the bones back into my crock pot with 3-4 qts. boiling water and set it to where it is on a very low simmer for 6-12 hours to make a nice bone broth, which will be added to a future soup.
I grew up in Jacksonville, Florida. Mother never made chicken and dumplings but Daddy took us to Morrison Cafeteria after church. I asked for it almost every week! Some times I’d get a biscuit to be sure none of the gravy escaped. Those were rolled dumplings. Oh my!
I'm from FL born and raised and my grandmother was the Queen of chicken and dumplings growing up. She did the thick long strips. However, i like eating mine with a spoon instead of a fork so i to go through the trouble of rolling out my dough and make baby rounds using what i can find. Usually something like a water bottle cap. My variety sized biscuit cutters are just not small enough. I love the baby dumplings!