Instead of the traditional "drop" dumplings, which are made by scooping biscuit dough into the broth, slippery dumplings are rolled out until they're flat, noodle-like, and, well, slippery. (For ...

Recipes for chicken and dumplings date back to as early as the 1870s and often feature dense, fluffy biscuits and tender shredded chicken soaking in an aromatic broth.

Her chicken and dumplings recipe features flat dumplings—which, as opposed to the fluffier variety, are unique to southern preparations of the dish —and yields eight servings.

Various commercial preparations of chicken and dumplings are available, including canned and frozen versions of the prepared dish. Frozen raw dumplings, typically very flat strips about 1x4 inches ...

Home cook Amy Martin’s dumplings begin flat, evolving into something culinarily beyond pasta with a soft, delectable bite delicately flavored with sage.

Transfer the chicken to a bowl, reserving the broth, and turn off the heat under the broth. Cover the chicken with a foil tent and allow to rest for at least 15 minutes.

For 20 years, Lorraine Brown made Frank’s chicken and dumplings. When she died eight years ago, Gwen Pope began rolling out the flat dumplings, and the tradition continues.

Loretta Lynn’s Homemade Chicken and Dumplings Recipe Lynn’s love for this dish knew no bounds. In 2020, she revealed to Woman’s World magazine that the southern specialty was a personal ...

But I like my chicken and dumplings to have a little fortitude to it — some grit, some backbone, some spirit. So I thickened it with a little cornstarch mixed with cold water. Fortitude comes cheap.

Bring broth mixture to a boil. Drop dumplings, 1 piece at a time, into boiling broth, stirring gently after each addition. Reduce heat and simmer, stirring often, 20 minutes. Serve hot.