Growing up one thing my Great Grandmother, Mildred, always made for me was chicken and dumplings. It was, and still is, my favorite thing in the world. Mammow never really had a recipe, and now that she’s older she can’t remember exactly how she made them.
I have been searching for a good chicken and dumpling recipe for a couple of years now, and I could never find one that was really great. I thought all dumpling recipes had to be complicated, because how could something so amazing NOT be complicated? After many failed attempts at making dumplings, I’ve found that less is more. For my recipe, I have subtracted from and added to recipes I have tried in the past, and they turned out to be amazing.
- 6 chicken thighs (or breasts) bone in, skin on
- 1 yellow onion
- 1 quart of chicken broth (I made my own from the thighs)
- 2 cans of regular, homestyle biscuits (I use Pillsbury Grands)
- Salt to taste
- Pepper to taste
- Chicken bouillon to taste ( I always use “Better than Bouillon Premium Chicken Baste”)
- Get a large soup pot filled with water, set on the stove over medium heat
- Remove skin from the chicken thighs, place in the water. Boil them until they’re cooked while removing the film that will appear on top of the water while the chicken boils.
- Once the chicken is cooked, remove the chicken, set on a plate to cool
- Remove the bone from the chicken thighs, shred it, and place back into the pot of water.
- Chop onion, place in water
- Add salt, pepper and bouillon to taste
- Simmer until the onions are soft. While the water is simmering, cut the biscuits into small squares.
- Bring chicken stock to a boil, and add in biscuits one at a time, stirring slowly as you add.
- Cook until the biscuits are no longer “fluffy”