My own Southern Chicken Dumplins

Chicken Dumplins are a favorite among my crew.  We ALL love them! In my opinion, this is the absolute BEST comfort food in the South of all time. This is my own recipe so there will not be a lot of actual measurements in here, I know it by a can of this and that and a pinch of this  ;) 


  • A package of boneless, skinless chicken breast or chicken tenders
  • 2 of the larger cans of Campbell's cream of chicken soup
  • Large container of chicken broth 

 I normally start by putting my chicken into a LARGE boiling pot & boiling till it will just shred apart. I add salt & pepper to the water. 

After the chicken is cooked I take it out and sit it in a drainer in the sink to cool enough to shred it by hand (don't pour out the water left in the boiling pot) add your Campbell's soups and your chicken broth to it and mix it together. 

If you haven't already made your biscuit mixture at this point, do it now while the chicken cools. Get it completely ready to pinch off or if your going to shape them into Dumplins have them ready to go. 

After chicken has cooled enough to shred do so by hand and drop into your soup mixture and turn on high to start boiling.

Once it starts to boil, slowly drop in your Dumplins one at a time. 

You may stir softly. 

You won't boil for long, stay with them watching and slowly stirring until the Dumplins start to swell & float to the top. Then turn off the heat.

These are soooooo yummy and in my opinion even better the next day as leftovers!


For the Dumplins I simply use this here biscuit recipe and leave out the steps about setting the oven and the rest that I know are for baking the actual biscuit because once you roll these out onto the counter you can then shape them or simply pinch them off and drop them into your boiling pot of Dumplins.

  • 2 cups all-purpose flour
  • 1 teaspoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup milk


In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter or with the rim of a cup.

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