How to make it

  • Place chicken breasts in a large stock pot; cover chicken with water.
  • Bring to a boil and add salt and pepper.
  • Reduce heat to low and simmer, covered for 1 hour.
  • Remove chicken from broth and let cool.
  • In a small bowl, mix enough milk with cream of chicken soup to form a thick broth; stir broth into chicken stock (water the chicken was cooked in).
  • Remove skin from cooked chicken;
  • remove chicken from bone and tear into pieces.
  • Place chicken pieces back into chicken stock.
  • Turn heat up to medium and simmer.
  • Place 2 C. self-rising flour into a small bowl; cut mayonnaise into flour until slightly crumbly;
  • add buttermilk a little at a time and stir until smooth; set aside for a few minutes.
  • Increase heat and bring chicken and broth to a full rolling boil. I like to use cornstarch and water to thicken broth slightly at this point, but this can be skipped if thinner broth is preferred.
  • While chicken and broth continue to boil, quickly add dumpling batter one teaspoonful at a time into boiling broth. (Hint: dip spoon into broth between each spoonful of batter and batter will fall into boiling broth very easily).
  • Once all batter is in broth, turn heat off and cover pan.
  • Let chicken and dumplings sit, covered for around 15 – 20 minutes.
  • Serve and enjoy!
  • If additional bread is desired, a pan of biscuit can be made using same recipe as dumplings. Pour batter into a hot iron skillet and bake at around 425° until brown.

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