Brits Try Chicken and Dumplings | Copycat Cracker Barrel recipe

[@Mrhandfriends]

Hey, friends! We’re so excited to bring you our homemade version of Cracker Barrel’s famous Chicken and Dumplings! This recipe has been a fun challenge for Mrs. H, and we’d love to hear what you think. Have you tried making dumplings from scratch before? Or maybe you’ve got your own twist on this Southern classic? Drop your thoughts, tips, or even any other Cracker Barrel favorites you want us to try in the comments below! Don’t forget to give the video a thumbs up 👍 and hit that subscribe button for more homemade goodness! Subscribe to our Channel: tinyurl.com/MR-H-and-friends USA GRIZZLY BLOCKS & MORE - Use this link and automatically get 10% off www.grizzlyblocks.com/?ref=MRHANDFRIENDS *We will receive a small commission for any purchases Check out these Popular Smoking / BBQ videos: My first BBQ Brisket: kzbin.info/www/bejne/h5W0l2Sfet6WobM We Made GUMBO: kzbin.info/www/bejne/pYnbh5yvgp6DpsU Terry Blacks: kzbin.info/www/bejne/pZTMgouCerpnb7s Goldee's: kzbin.info/www/bejne/jobMh2utdrZ8fLs Become a H Patreon !! get free merch, NEW REACTIONS exclusive to Patreon, Zoom chats, and much more behind-the-scenes Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends Join this channel to get access to the perks: tinyurl.com/Mr-H-and-friends-Perks Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: *IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY* Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅ Follow Us on our social media for behind-the-scenes content, updates, and more family fun! Instagram: tinyurl.com/Mr-H-and-friends-INSTAGRAM Twitter: tinyurl.com/Mr-H-and-friends-TWITTER-X Facebook: tinyurl.com/Mr-H-and-friends-FACEBOOK Threads: tinyurl.com/Mr-H-and-friends-THREADS Discord: email [e-mail] for the up-to-date link

[@toodlescae]

I use a whole chicken and add lots of seasonings plus Better Than Bouillon Chicken base. Strip the meat off then add the dumplings. Forgot to say I leave out the baking powder for flatter more noodle like dumplings. Then I thicken the broth with milk and flour at the end.

[@darlene9084]

I missed the question about the dumplin's. I like mine the flat style

[@ruthvanderhill2946]

I always use no fail Bisquick dumplings.

[@waltw9818]

Not noodle type. Looks okay. One thing I don't like about cooking competition shows is they Expect The Cook to know exactly how much salt each judge wants... There's a reason why Salt And Pepper are on the table. Golden Rule: You can almost always add more, but you can never take it out. Most of these recipes have their roots imbedded in "the poor" where they use 'the least liked' ingredients because of cost, most available ingredients (because of cost) to maximize the quantity and to a lesser degree quality for their budget. "Smoked Ham Hocks" is a prime example. Ham hocks have since become expensive and therefore I substitute it with smoked turkey LOL Ham hocks are usually served with beams, but rice (red beans and rice) works well too! [Zatarain's makes one of the better Red Beans and Rice - throw some pre-cooked diced onions and some decent smoked sausage in! LOL If ya like it hot add a couple of drops of hot sauce! lol Ya can even adjust the base flavor of their dish!] One thing I'll do is us MSG. With almost any dish - the chicken and dumplings for example - I'll sprinkle the veggies with MSG (let them sit for at least 5 minutes, mix and 5 more min) and then sauté the carrots, onions, etc. Then add them at the end similar to how you did with the carrots. It brings out the flavor of each individual ingredient! One of the only things I haven't sprinkled it on is potatoes... HMM! It's added steps but sets it well apart from most others; especially Cracker Barrel.

[@seanpaula8924]

My great grandmother grew up poor in Possum Holler Missouri. She made the BEST chicken and dumplings EVER! ❤❤

[@PaleHorseO.o]

That is crazy. I grew up near a place called Yelling Possum too.

[@ilikeknives1000]

possum tastes great if ya cook it right

[@1COMIXMAN]

Same here. Mine grew up in a place called noble hill Missouri just south of Polk county. She also made excellent chicken and dumplings.

[@bauertime]

I grew up in Cooney Holler in Tenn. But we weren't poor.

[@PaleHorseO.o]

@@bauertime You grew up in Tennessee and weren't poor? Alright, you don't have to lie. lol

[@davecampbell3455]

I love that you're not afraid to tackle things ( food ) You've never made before. Elana is growing so fast!

[@danno5662]

In no time flat she will have her own show

[@jarchiec]

I'm a native Texan. I live not far from a Cracker Barrel. This was an excellent effort on your part. I tend to enjoy a lot of black pepper in mine. Wonderful version on your part!

[@marving9736]

Me too😊😊😊

[@johngalt97]

Pepper, yes!

[@seanpaula8924]

Misses H the dumplings looked perfect 😊👍

[@Mrhandfriends]

Thank you. I thought they might have been too big/thick

[@JoeBlow_4]

Cold winter comfort food. Well done.

[@hardtackbeans9790]

Tried many time & actually I make them pretty good now. Celery + some celery salt is key to mine. Carrots can be a welcome addition unless I'm out of them. The dumpling debate of 'Sinkers' or 'Swimmers' I prefer 'Swimmers'.

[@Lonemite]

Always the veggies! People say celery is crunchy water but I SOOOOO tell when a dish I put it in is missing it. For me things like tuna noodle casserole NEED it. Using carrots instead of sugar for Italian red sauce is a game changer for me.

[@margotjones7168]

I'd never seen the flat, rectangular dumplings until I was about 30. My mother always made homemade biscuits dough and dropped it by spoonfuls into the boiling chicken stew. They were saucy on the outside and buttery and fluffy on the inside. I love them that way, but yours look really nice!!

[@nicholasholloway8743]

interesting. round here we would call these home made noodles.

[@the3mfs359]

Drop Biscuits is the only way to go. IMO

[@LadyBeyondTheWall]

I'm 40 years old and literally have NEVER had flat dumplings before! lol I think I'd like them, but I grew up on the drop biscuit dumplings so I honestly don't think anything else could compete with the nostalgia!

[@BVidwatcher]

What your take on adding milk to the chicken broth? My mother always made chicken and dumplings with milk to add a bit more creamy reactive and taste then just broth.

[@sharonlalli1414]

I would make with drop dumplings.

[@msj2677]

I like to sauté the onion and celery (sometimes I add diced carrots). Then add broth. That way you can leave it in for added flavor and texture.

[@lb8141]

Amazing job on the chicken and dumplings Mrs. H! ❤❤❤👏🏻👏🏻👏🏻Brava!

[@Blackflame24]

Native Okie here. Chicken and Dumplings are my favorite comfort food. If they didn’t get a 10 or close to it, I would have been shocked!

[@DogwafflDan]

Looking forward to it. I enjoyed your Cracker Barrel reaction and I get it. Okra is an acquired taste. Grits are an acquired taste. It's a starch, like rice or pasta or a piece of bread. You have to take it as part of a meal and not an experience by itself. Looking forward to the dumplings! Never really cared for them myself, but I suppose if they were done well they could be magnificent.

[@darlene9084]

I missed the poll about the type of dumplin's. I prefer the flat ones. That meal looks DELICIOUS!!

[@chrischreative2245]

Yeah strip dumplings are the best way

[@harryballsak1123]

Always had the drop dumplings so that what I like

[@mokumboi19]

Looks delicious, Mrs. H!! Now that you've figured out how to make it, you can fine tune it to your taste. Every family has a slightly different take on it. I like mine with peas, celery, onion and carrots in it, and I'll usually mix in some nice hot sauce of one flavor profile or another. :D

[@oldsilver6035]

My grandfather taught me how to make the dumplings. We always made the strip dumplings. Wonderful memories.

[@chrischreative2245]

The best!

[@tinahairston6383]

I'm not a fan of dumplings but it looked good!! Well done, again, Mrs. H! With the way you're cooking/baking all these American recipes, you'd think you grew up with them!!

[@iambecomepaul]

I have found that any recipe that incorporates milk, you just add small amounts until you get the consistency you want. Hard set measurements rarely hold up to scrutiny in the kitchen. Dumplings are sorta the same way, Mrs. H. They’re very individualized per whatever the chef appreciates about them. Personally, I like them chewy. Others like a more noodle-type variety. Neither one is right or wrong but I WILL say it’s pert near criminal not to have those suckers peppered. 😂 You did a GREAT job, madam. ❤

[@TexasRose50]

There's so many different ways to make them. Looks like you did a good job. I make them for us to eat on Christmas eve, along with some snacky stuff. And I make a bunch of them and eat them till they are all gone. And I use my mother's recipe. I miss you mother.

[@jeffhampton2767]

Looks wonderful. I would eat all your cooking. Polish women are the best cooks. 😊

[@RebelCowboysRVs]

You did pretty good. I very rarely add salt an everyone complains. Apparently it needs added when cooking to get it right. I am a low salt person so its fine without it to me.Pepper is always needed. Flatter is better. But you made it much harder an much more expensive than needed. Chicken and dumplings is a budget meal. Its meant to turn a few scraps of meat in to a meal for a whole family. One chicken breast would have been more than enough. No veggies needed. Throw all your dough ingredients in to a food processor an mix for a few seconds, dump it on the counter an roll it flat. Cut a grid with a fork an throw everything in the pot. No reason to redo all the misshapen peaces. If your chicken is a big peace instead of scraps, toss it in the already dirty food processor an back in the pot. Add salt and pepper. 2 dirty dishes and a fork. Flour, scraps, salt an pepper becomes a meal. FYI, the dough is just biscuit dough so any biscuit dough recipe will work. As for how thin, I run mine through the pasta roller, so you cant go to thin.

[@lauraautry6992]

Grew up eating this delicious comfort food and my grandma made the best ❤😊 she made her own dumplings not drop ones.

[@osmadchlo]

Mrs H, you got the shaggy dough almost perfect on your first try!

[@rodneygriffin7666]

Great Winter's Dish! Keeps you warm like a nice hug! And easy to make!

[@judykeown]

I’ve found l like the drop dumplings over the rolled dumplings. My mom made the rolled dumplings and I hated them. I have texture issues and they seem slimy to me. If I want a quick cut I use a Bisquick mix and drop into the broth.

[@jessicavorhies7703]

Hello Mrs. H!! Your chicken and dumplings looked just like my mom's!! I am going to try this and I'll let you know how it goes! My husband and I love watching you and your family. We always enjoy it.

[@wwiggins65]

These are my favorite kind of dumplings for Chicken and Dumplings. My MIL used to make them all the time and she would add heavy cream to the soup at the end to make it creamier. She also always served with mashed potatoes and green peas. This makes me want to make Chicken and Dumplings! Haven't had them in years. Great job!!!!

[@richardleesaner4382]

Wow Mrs. HI love chicken and dumplin🎉❤ Great job

[@Bee-l3k]

My grandma didn't add the baking powder and rolled them very thin, and they didn't get as thick, one of my favorite childhood meals. We also serve them over mashed potatoes for an extra hug.

[@annamariavalatka636]

Yummy. Great job!

[@AlexKenas]

It is a great for cold weather. My grandmother made a white version for us with lots of cream, flour and black pepper after we were stranded on a farm to market road in the middle of winter.

[@RedHorse86]

Living in the Philippines for a year and a half now. I have to say I miss American comfort food. Feels great eating chicken and dumplings on a cold day with your family.

[@Bowhunters6go8xz6x]

Drop in dumplings are awesome and instead of making dough you can use cold Store Bought Bisquits like Bisquick dough (Bisquits in a can) and cut each Bisquit into 1/4's for dumplings! Maybe try making a Chicken Casserole if you haven't already, precook the chicken breasts and shred the meat just as you did on this recipe and then mix it in a chicken gravy with diced green beans (salt and pepper to your tastes) and then put the mixture into a glass casserole dish and cover them with a layer of Bisquit dough for a dough top, frozen or cold (Bisquick) type (bisquits in a can) work great. Cook in the oven at about 350F until the bisquits rise and just begin to turn light brown on top (the chicken and gravy should get bubbly boiling) and then remove and let cool for a few minutes and serve.

[@romeoalphafoxtrot9517]

Good job Mrs H. Well done!

[@CyndiDeimler]

MMMMM! Just looking at that, I can taste my grandmother's Chicken Pot Pie!

[@aburg6393]

That looked fantastic! My mom always made the dumplings like this but instead of rolling out dough, she would pinch off pieces right over the simmering broth. It looks a bit more rustic that way 😂 She just put cut carrots and celery in the pot with everything else. It ended up being like a thick stew 😋 Such delicious memories - thanks ! You did a great job!

[@TennesseeMelanie]

Chicken and dumplings are the very best comfort food EVER. And no restaurant does it better than Cracker Barrel.

[@therockbiter8140]

I literally just made this sunday for my brother, sister and all of their however many kids they have. I use leg quarters for mine, they are 69 cents a pound for a frozen ten pound bag. I boil 6 of them with a two chopped onions and a chopped head of celery, lots of black pepper and sea salt. I make my broth, pull the meat out and pick it. Make a biscuit dough and just tear off bits and drop it into the simmering broth. Once my biscuit dumplings puff up and are cooked through I throw my pulled chicken back in and simmer until my dumplings sink into the broth. A lot of people put carrots and peas and all in theirs, but that just makes it taste like a chicken pot pie to me, I'm sure it'd go good in a pie crust. Or as is, it's hard to go wrong here.

[@rhiahlMT]

My children loved chicken and dumplings as kids. I got them to try it by putting the carrots in the broth, they loved those. Everyone has a recipe. I also added poultry seasoning. We prefer the drop dumplings.

[@colreb7149]

I didn’t read the other comments, but, if you roll your dough in flour before you add them to your pot, it will thicken it up and really complete the chicken and dumplings. Great show…good luck God Bless America…..please

[@lilliputlittle]

My favorite comfort food! I take a shortcut and make broth from the carcass of a Costco roasted chicken. Rolled dumplings (a basic rolled biscuit recipe as opposed to dropped biscuit recipe) are what Cracker Barrel uses and is closer to the original. They are also called "slicks" in some areas but slicks are generally exceptionally thin rolled dumplings (1/16th"). I like them to be substantial so I roll them to be around 1/8 to 1/4".

[@Lonemite]

Rotisseries actually make some killer broth! I save up two or three and make a nice collagen heavy batch! Usually let them go for about 14 hours. Throw in some onion, carrots, celery and thyme, oooo baby.

[@intallpines]

What? Ms. H gave it a 10! What time is dinner? Lovely Ms. Scratch, I expected no less! BLYA! xoxoxo

[@sudahb]

Nice editing the video!👍

[@Daehawk]

Chicken and dumplings on a cool day of fall cant be beat. I make my dumplings thinner.

[@brt5273]

These are the style of dumpling my grandma made and the thickness looks right. Really best made the day before and reheated. I make the recipe for the biscuit style but I roll and cut like these. They fluff up some and have a slight crumb in the center but are not too overblown, so they also retain some of that slight chewiness of flat dumplings.

[@jimhoffmann5175]

Perfect dumplings, my favorites!

[@ChoiceEnvironments]

Elena with the hug! SO CUTE! That recipe looks too good to be true. Easy, too. I like a thick dumpling, but the size does change the flavor. I’ve heard the most flavorful, because it can soak up more sauce into its center, are the thinner dumplings. Me? Thick all day! Wait, that sounded weird. Great video!

[@katrinagreely5399]

Nice job, Mrs. H! That looks really good! Now I want chicken n’dumplins! 😋😋

[@Mrhandfriends]

Get on down to Cracker Barrel

[@katrinagreely5399]

@@Mrhandfriends I might just do that! There’s one about 15 minutes away.

[@katrinagreely5399]

I’ve been digging in dirt (planting garlic, lettuce, spinach) so I would need a to-go order tonight. I’m not fit for polite company at the moment. 😆

[@dianelawson1115]

You did a great job Mrs. H !

[@stephanieblackburn2778]

You did phenomenal Mrs H for real! ❤❤ I like them both ways but if I'm gonna cook them I think the biscuit ones are easier lol but if I'm gonna order them I go for the noodle kind.

[@lauriivey7801]

My dad's family was from North Carolina and he liked this type of 'dumpling' (often called 'slicks'), but my mother was German/Alsatian and always made the fluffy type, which I preferred. Yours look tasty.

[@AubreyAuthor]

I adore your Made With Love bowls!! Also: A much easier way to shred chicken is to put it in a bowl and use a hand mixer! Total time saver!

[@jvdixie]

My grandmother (We called her Big Momma) taught me to make chicken & dumplings when I was 12. No raising agent in the flour. Just salt, pepper and chicken stock. She rolled her’s out about half as thick as you rolled yours, cut them out and let them rest for a bit before dropping them into the broth. No vegetables in these Southern dumplings. The dumplings will be tender if you don’t overwork the dough.

[@Skenjin]

We love to take the canned biscuits that are meant for the oven and just rip them into chunks to use for dumplings. Yes it could be even better if they were homemade, but tearing them into chunks is easy and satisfying.

[@Mrhandfriends]

I wish we had canned biscuits here

[@apollyontw7863]

I grew up eating the "noodle" style chicken and dumplings...thank you for sharing this!

[@kaylheecarroll3186]

Love dumplings and great job Mrs.H ❤😊

[@HDCalame]

Some honey glaze or brown sugar and butter would be really good on the carrots 🥕.

[@user-gk9lg5sp4y]

That looks wonderful!

[@RobertMichaelStewart]

Chicken and dumplings was the one thing my daughter requested the most growing up.... The Bisquick drop biscuits are the best! I cut up carrots and celery and leave them in.... Everybody always loves it! I'm sure I would have loved tasting yours!

[@RogCBrand]

I like the drop style, but my grandma made the noodle style, made with eggs, about half an inch wide, 6 inches long, nice and thick. It's such a simple, comfort food recipe, yet with two types of dumplings and difference among those, there can be so much variety!

[@jeffaddison6332]

Hi, add a large can of mixed vegetables, add milk or cream to broth, and season the dumplings when mixing. Mushrooms and garlic is a bonus

[@connienunez2405]

live in south Louisiana...we always added milk to the broth for creamier dumplings

[@SunshineSteph]

As long as they taste good, I'm not picky about drop or noodle style 😊 Yours looked excellent! Thank you for sharing with us...love all your videos ❤

[@apt221bbakerst]

I actually am planning my Thanksgiving dinner and I either make or buy a can of Chicken and Dumplings. I normally do drop biscuit method with a roll of canned biscuits, boil chicken shred the chicken and add it with frozen peas and carrots or frozen mixed vegetables and the biscuits. The way you made these biscuit noodles were perfectly fine. You have a tendency to over think things. Dumplings are thick and what you did for that style is normal thickness. Next time put peas, bite size vegetables in with the chicken before the dumplings. It adds color and it can all be in one pot.

[@bevgreen8165]

Nice work. Not the way Aunt Mary made it, but maybe your recipe provider is from a different part of the south. :) She sauteed the chicken and carrots first, then add water. Didn't use chicken broth. Her dumplings looked like wet drop biscuits. Nice fluffy balls of risen dough. Gravy a bit thicker, too. Glad you liked it. I'm sure it tasted very good.

[@thejourney1369]

My Dad loved this! Mom made it, but I think he liked Cracker Barrel’s better. Every year that’s where he wanted to go for Father’s Day and since at the time it was only served on Saturday, we’d celebrate Father’s Day on Saturday. I’m not a fan of the dish, but it’s considered southern comfort food. Love watching y’all make American classics!

[@thecrazyhobo]

I grew up with the fluffier dumplings that are sort of cooked soft in the center so they're like sponges. They soak up the gravy so well. The strip ones like this are nice ("slippery dumplings", I think they call them?), but you should try making the fluffier ones sometime.

[@russellrofe4849]

My granny made dumplings like really thick, sticky egg noodles. She would mix egg and flour and roll the dough out to about 1/8 to 1/4 inch. Then she would roll the dough up in a spiral and slice off the dumplings in 1/4 inch strips.

[@bludragon77]

The trick is that crackle barrel dumplings are like a gravy

[@rcinbayarea8162]

Looks like a 10/10 to me! I've never made chicken and dumplings (I'm American) but your version looks so lovely it's inspired me make it, too. I'm glad you went against the vote and chose the rolled dumplings. I would've voted for the drop dumplings, but these ones look very good. The 1/4 inch thickness also looks perfect.

[@hardknox1917]

You nailed that , just how I make it ! Perfection !

[@Chibason]

Bama native here and that looks like some good chicken & dumplins Chicken to dumplin ratio seems high lol which i wouldnt mind. Id add some pepper and chop up the dumplins on my plate. Nice sides as well

[@erikagholston6610]

My grandmother made a great chicken and dumplings.

[@Hillbilly001]

Looked really good Mrs. H. Well done. Cheers from Tennessee

[@tbone3291]

It looks great. That type of dumpling tastes better the next day.

[@gracielee4561]

I like the drop style dumpling. That's how my Mom made them.

[@suefranklin8177]

Excellent job!! Looks and Im sure tastes lovely!! xo

[@PaleHorseO.o]

You did such a fantastic job and I am glad your scores reflect how good it looked in my opinion.

[@pinky2245]

Looks great! My mother used to make a huge pot of chicken and dumplings (a lot of kids to feed) and it was always so good, like Mr. H. said "like a warm hug". Great video!

[@steveo4749]

I use frozen mixed veggies (green beans, carrots, corn) you can add other fresh veggies, celery, onions, potatoes, etc. I like to use Bisquick to make the light fluffy drop dumplings. they cook floating in the simmering liquid and then steam cooked on top with the pot cover on. Fast and easy comfort food. You can cook the chicken fresh or buy supermarket roasted chicken to make it even easier.

[@DogwafflDan]

Celery is a forgotten vegetable these days. Used to be in everything.

[@steveo4749]

@@DogwafflDan Yes, really only well cooked in soups or stews. I don't care for it when crisp.

[@NancyMoran-r3b]

My mom made the drop dumplings . They looked like fluffy biscuits.

[@sierrasierrahomepad]

TOTAL COMFORT FOOD

[@lw3918]

Wife and I love you guys!

[@reginasipes4248]

A pan of cornbread is a great way to sop up the gravy😋

[@ChirumboloFilm]

In high school back in the 80’s the cafeteria actually had pretty good food for the most part, but their Chicken and Dumplings were so bad it ruined the dish for me ‘til today. You think your dumplings were thick? What you made looks pretty normal as far as thickness goes, but where you made dumplings the lunch ladies made the entire landfill-lings! They were so thick they were almost cubes. And the gravy tasted like it was seasoned with formica shavings (which is what some countertops are made of in case anyone was wondering). I’ve tried to eat it a few times since at friend’s houses, which was way WAY better tasting, but I still couldn’t eat much. Some experiences are so bad you never completely get over them. I guess it’s like culinary PTSD. I’m glad yours turned out good.

[@Losingbraincells777]

Loved watching you learn this new recipe. It’s so hard coming up with new meals ever night!!! Bravo!!!♥️♥️♥️

[@Timotimo101]

They look perfect! yummm ...

[@sharonsmith583]

I just made some vegetarian chicken and dumplings for my son and it came out great! Im from middle GA and i was taught to make my dumplings noodle style.

[@Nimbus1701]

Another home run. Won't be long before y'all reach 125k!

[@jeffferguson4637]

Great job looks wonderful!!!!

[@Arlathos]

A trick to getting more veggies into your little kiddo (for those of you who have picky eaters) is to take the soft vegetables used in stock and blitz them with a little broth and pour it back into the soup (i usually blend the carrot, onion and celery) and it gives the broth a slightly thicker consistency as if you added cream.

[@tamifaulkner4103]

Looks really good! I have never tried it with the strip dumplings but that video makes me think I should!

[@gkiferonhs]

You can also cut the dumplings long and thin like noodles for a different look. If you have a pasta machine, I've used it with dumpling dough to get it thinner (I'm not so good with a rolling pin).

[@nineboneable]

My memories of the Chicken and Dumplings recipe and I should ask my sisters for their recipe and methods. Put a whole chicken in a large pot add the vegetables, salt, pepper, and water to cover. Bring to a boil and boil until the chicken is done, about 1 - 1.5 hours adding boiling water as necessary. Remove the chicken and throw all the vegetables out as all the flavor has been cooked out of them. Strain the broth if needed. Allow the chicken to cool, then skin and debone it and shred the meat. Bring the broth back to a roiling boil and make the dumplings. I prefer Drop Dumplings and my maternal grandmother preferred Rolled Dumplings and I don't remember the recipe. Mrs. H. you might try rolling the dumplings to 1/8-inch thick before cutting and cooking. Drop the dumplings of either variety in the boiling broth until all are in there and have cooked done. Stir occasionally to keep the flour from sticking to the bottom and the dumplings from sticking together. Stir the shredded chicken back into the dumplings and allow to heat through. Dish up and serve. Add additional salt and pepper at the table. I would wander through the kitchen as she was making it so I was not aware of all the ingredients or steps of the recipe. If is was for Sunday lunch after church she would cook the chicken early in the morning before we went to church or if it was during the week, she would start it right after we finished lunch so she could have it done when my grandfather got home from work.

[@Benzy670]

I'm more of a fan of drop dumplings, but man, what a comfort food either way

[@donnieinman8049]

Growing up I only knew flat dumplings. That was how my Grandma always made them I had never heard of drop dumplings till my wife made them.

[@johnwatrous8982]

I always add a little seasoning salt to my dumpling dough the same with my mash potatoes.

[@cstarv]

chicken and dumplings are comfort food especially if you can't handle anything spicy at that time. So much better than chicken noodle soup as a comfort food for me at least

[@bamachine]

Good job. I do like mine with heavy dose of black pepper. I also dice up the onion and celery pretty fine, at the start and leave them in the pot. That is not very common but I just like that extra bit when eating.

[@marlasmitherman799]

Sorry I missed chat time. Was at work 😢. Looks fabulous 👌

[@Miesque1973]

For me, chicken & dumplings is either "Hey, that was good!" or "Never diss the cooking of a woman with knife skills." I mean. I've never made it where it tasted awful, but sometimes my drop dumplings just fall apart, so the dish is unattractive. But I'm happy to say that I do have a La Crueset Dutch oven (I've always wanted a Dutch oven) and I love it. I haven't used it a lot, but it's really good for almost anything. Cracker Barrel C&D is my favorite dish there, with corn, green beans and hash brown casserole. I wish they'd serve black-eyed peas, too, but you can't have it all. Nicely done, as usual. You've got the scald on cookin' American dishes! I suggest you give slow-cooking some black-eyed peas with a ham hock a try, or (even better, IMO) a smoked kielbasa. There's lots of recipes online for that--it's a gloriously simple Southern dish, and (in my opinion) best served over well-buttered and seasoned white rice and some Pace's picante sauce on top. With cornbread on the side of course. 😁