chicken and dumplings

Chicken and Dumplings Recipe


  • 5 chicken leg quarters
  • Water
  • 1 stick of sweet cream salted butter
  • Approximately 3 tablespoons of poultry spice
  • Salt and pepper
  • Buttermilk can biscuits
  • One large can


  1. In a large pot, place the 5 chicken leg quarters and cover them with water.
  2. Add the stick of sweet cream salted butter, approximately 3 tablespoons of poultry spice, salt, and pepper to the pot.
  3. Bring the pot to a boil and cook until the chicken is done.
  4. Drain the cooked chicken and let it cool in a colander.
  5. Return the soup to a gentle boil.
  6. Take the Buttermilk can biscuits and pinch off quarter-size pieces of dough, dropping them into the boiling soup.
  7. Stir the dumplings frequently while they cook.
  8. Debone the cooled chicken and add it back into the pot.
  9. Continue cooking the dumplings until they become heavy and start to drop into the broth.
  10. Use one large can for the dumplings.
  11. While the dumplings are cooking, stir often.
  12. Make sure to cook the dumplings long enough for them to get heavy and start dropping into the broth.
  13. If you prefer, you can use a whole chicken instead of chicken leg quarters.
  14. The dish tastes amazing and improves over time. However, it might not last long in your house.
  15. Enjoy!

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