Any recipe that doesn’t specify how to prepare chicken breast or thigh and expect the reader to magically know, I’d consider to be incredibly annoying. Also, stock and broth are not the same thing. Salt and pepper needs to be listed as ingredients for those that mise en place. This is my first experience with a spicy perspective, and from my perspective, this sophomoric recipe will likely be my last. 

This was very good, exactly the dumplings I was looking for. My only complaint was the soup base was really thin. There’s somehting about thin soup so I couldn’t finish the bowl. Read that I made this for my husband, he said it was delious but same complant, the broth should be thicker. My plan is to find the last chicken noodle recipe I made and use that base with these seasonings and noodles. Thank you for including the different methods of cooking.

Oh and I added tony’s cause my cajun man requires it in almost every thing.

Hi Patti,

Butter or lard are good substitutes for shortening. :)

Did you boil the rotisserie chicken and de-bone it or did you just cut most of the chicken off and shred it up and add it with containers of chicken broth/ stock? And was the half a cup of heavy cream a nice addition?

Hi Tiffany,

Sure, they can! You can even stir them into the broth frozen. :)

Love this recipe!!  Best chicken and dumplings that I’ve ever made!!

Very tasty! I made chicken stock in my Instant Pot the night before making this and then finished it the next day on the range top. I did not have butter flavored shortening so used half shortening and half butter. The dumplings were tender and the broth full of flavor. I will make this again.

This is by far the best chicken and dumplings recipe I’ve ever made. The buttermilk is a game changer and makes for the most tender and flavorful dumplings! Thank you for sharing! Adding to our winter weekend dinner rotation!