Great reciepe!!

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I haven't tasted chicken n' dumplins like this since the passing of my grandmother. Thank you! Oh, and I enjoyed your recent articles on soft drinks/sodas/pop/Co-Cola and sweet tea (one of my personal passions--always boil the water, folks; none a' them there coffee pots, less'n you just wanta use it to steep the tea). I have lived in Chicago, Michigan, Montana, and now Northern KY (my family is from KY), and can tell you Yankees and Westerners just don't know what they're missing. If the South had won the War of Northern Aggression, sweet tea might be a national treasure.

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This is not a dumpling recipe! This is a homemade noodle recipe! Dumplings are dropped into the boiling chicken stock with a tablespoon and form balls that are sticky on the outside and almost, but not quite, bready on the inside. My great-grandmother was the authority on dumplings and noodles. She made both from scratch. Maybe the noodles are a "northerner " thing........

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Whooo - El Crawford! Can I just tell you how cranky my darlin' Momma-In-Law is gonna be when she sees her recipe got called "Northern!" She (Mimiwag) and her Mama (Memamma) are Tarheels - born & bred.

That's not to say I wouldn't LOVE to know your Great-Grandmother's recipes. Is there any chance we could get you to share them?

Thanks so much!

Kat (the writer of the piece)

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This IS a dumpling recipe, not noodles. Noodles are made with just flour and eggs (maybe a little salt). This is a biscuit-type recipe, hence dumplings - they will "swell" (rise) as they're cooked.
(In fact, you could use the dough to make biscuits also.)

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YES! This is how we make "dumplings". We are from southern Illinois and this is how my Mom and Grandma always made them.
Bisquick is used to make "drop" dumplings and is the reason most of my friends say "yuck" when I mention them. Once they have the "real thing" they always change their mind. We let the dumpling dry out a bit before we put them in the broth. Must be a yankee thing.

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To El Crawford--this is a dumpling recipe. Just realize that different cooks make their dumplings by either rolling and cutting them out or dropping them by spoon into the broth. It's just a matter of preference. My grandmother did both,depending on how she felt and how much time she had.

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This is a true Southern' chicken 'n dumplin! El Crawford must not be from the south!
Thanks for the recipe!

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My husbands Gram is from Danville, IL and they call theirs Noodles and my Grandma is from Missouri and she called her Dumplins. Recipes are almost identical, minor variations. I say who cares what you call them just don't call me Late for Dinner/ Supper depending if your from the North or South. Lets Eat!!!

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I am so happy to finally have a good southern receipt ofr home made dumpling. I know this will be just the thing my family will rave over.

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MY MOM IS FROM NORTH CAROLINA AND SHE MAKES THIS WHICH SHE CALLS CHICKEN & PASTRY. SO YOU COULD TAKE THE WORD PASTRY AS NOT BEING DUMPLINGS. BUT WHAT DOES THAT MATTER IT ALL TASTE DELICIOUS,

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OH El Crawford you show you are a true yankee thru and thru... In the north probably because of the german influence ( My mother's side it from PA and of german decent) dumplings are dropped. (just ok) But to a true Southener ( I was born In SC) great dumplings are rolled out. Took until I had a real southener that lived by us while I was growing up in Ohio to find truely great dumplings.

I married a man whose family was from the south. I really enjoyed dinner at his grandma's house. Not because of that but it was an added bonus. And yes I have learned to make rolled dumplings.

I will try this recipe and hope it is a good as they say. A great dumpling is hard to find. But so worth the hunt. I will make what I call kentucky coleslaw, green beans, corn and mashed potatoes. My kids will be in southern heaven. Oh and a big pitcher of sweet tea.

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Kat, I, too, am from the Tar Heel State, 'though a might misplaced now, since I live in Kansas. My grandmother (from Belhaven) made this dish, and made it really well. She also made (my favorite) collard greens and dumplings. One day, she told us she was making chicken and dumplings, and it was this recipe. I was so upset, because the dumplin's looked NOTHING like my collard dumplin's. So we began to call the chicken'n'dumplin chicken slick, and the dumplin's were my favorite fluffy, puffy things on the top of the collard greens. Chicken slick was my sister's faborite, and it was good, too.

Always sweet tea, no soda.

Thanks for letting me be at home for a few minutes while I read your articles,

Kerry, the Displaced Heel

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Hi, Kat...This sounds so good and will try it. I am a NC native and this looks very much like what my mother used to make. If she were alive she would be well over 100. I made chicken and parsley dumplings for her when she got so ill and it was one of the few things she could eat (comfort food). I dropped the dumplings in with a spoon. I have had the strips and just as good. An older friend of mine who is deceased said her father used to call this dish, "chicken slick."

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Hey all,

I'd just like to say that y'all are giving me the warm fuzzies today, sharing your memories about your own recipes and experiences. I'm going to pass them on to my mother-in-law, the lovely Mrs. Charlotte Wagner, and let her know that hers and Memama's recipe will live on. I'd love it if you'd care to share more of your own. It's important to keep these things alive.

And yes - I will post my Dad's goulash recipe. It's not as long-lived in my family, but it brings me to a very happy place.

Hope y'all are having a really wonderful day.

Kat (who wrote the piece)

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This is a very close to perfect recipe for chicken n dumplings! As mother got older she just rolled out canned biscuits very thin with flour and dropped them in the broth - not as good, but close!!! Biscuits must be made from buttermilk if they are good and if they are southern!!!!!!!(the buscuits used for dumplings should be plain - not "fluffy, buttered, etc." I would love the recipe for the Kentucky slaw!!

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El Crawford....believe me, if you have ever tasted this true "rolled" dumpling, you would know there is no simularity to a "noodle". Just sit back, have someone make this wonderful recipe (which by the way, is exactly the way I make it) and ENJOY!!!!! Savannah, Ga. native.

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I make this a little easier by using bisquick and rolling it and cutting the dumplings, I don't think it needs the butter for flavor either. I also make a beef and dumpling recipe with short ribs and potatoes. This is the most requested birthday meal for the entire family.

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The latest way of adding dumplings is to use flour tortillas and cut them into strips. This comes from southern Mississippi

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