Place chicken in a 12 quart sauce pot and add enough water to completely cover the chicken and 1 teaspoon of salt.  Boil on high/medium heat about 3 hours until chicken can be pulled from the bones; discarding  the skin, bones and fat from chicken.  Cut or pull chicken into smaller pieces and set aside.  Let the stock cool down until the fat coagulates and skim most of the fat off the stock.  Bring reserved chicken stock (at least one gallon or more) back to a rolling boil and add 1 teaspoon of salt, 1 teaspoon of black pepper, chicken bouillon cubes, stick of butter, can of chicken broth and break frozen dumpling pieces in thirds adding a few at a time until all the dumplings are added to the pot.  Reduce heat to medium/low and boil until the dumplings began to swell up and are tender; takes about 40 minutes.  Add deboned chicken and cook on low heat for about 10 minutes until chicken is thoroughly heated through.  Add cream of chicken soup and once mixed, turn heat off; place lid on pot and let set 30 minutes to an hour, whereas the dumplings will continue to absorb the broth and swell to their maximum size.  Adjust seasonings as needed and serve while hot with your favorite sides. 

YIELD:  10 or more servings

Above Chicken n Dumplings prepared on 02-06-20 and off the chain good!  Our youngest Grandson, Xander McKnight Gonzales was wanting some chicken and dumplings prepared by yours truly and invited his Mom Lisa and Lily up for a later afternoon lunch today.  I added chopped green and red bell peppers for a color splash to the dumplings for photographic purposes since chicken n dumplings are void of much color, but they do taste wonderful nonetheless!

Below Chicken n Dumplings prepared on 02-23-14:

Chicken n Dumplings is certainly Southern Cuisine and my parents and grand parents served them with green string beans, lima beans, potato salad, cole slaw and a variety of other side dishes.   Home made buttermilk lard biscuits and/or baked rolls were definitely served too.  The Eastern part of North Carolina has a similar dish called chicken n pastry, whereas the dumplings are more like small biscuits or globs of dough instead of the dough rolled out thin and flat.

Below chicken and dumplings cooked on 08-16-13 and were outstanding!

Click on below thumbnail sequence pixs for a larger screen view:

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NOTES:  Grandma C's dumplings were made by mixing plain flour and ice water and rolling the dough to about 1/8-inch thick and cutting into 1-inch width strips several inches in length.  However, the Anne's frozen dumplings are about as good as those made from "scratch".  Joyce got some on the job training from Grandma with this "ole time" chicken and dumplings recipe.  I can still see Grandma rolling the dough out with the large wooden maple rolling pin and using the boat shaped wooden biscuit dough mixing bowl.

Comments by Bill aka Mickey Porter 02-13-99 from home cookbook.

Above pot of chicken and dumplings made March, 2007.  Click on sequence pixs below for a larger screen view:

Web published by Bill aka Mickey Porter 01-13-09 with updated pixs added on 08-16-13, 02-23-14 and 02-06-20.

LEAVING ON A SPIRITUAL NOTE

If you do not know Jesus Christ as your Lord and Savior, please take this moment to accept him by Faith into your Life, whereby Salvation will be attained.   

Ephesians 2:8 - 2:9 8  For by grace are ye saved through faith; and that not of yourselves: [it is] the gift of God: 9 Not of works, lest any man should boast.

Hebrews 11:1 “Now faith is the substance of things hoped for, the evidence of things not seen.”

Romans 10:17 “So then faith cometh by hearing, and hearing by the word of God.”

Open this link about faith in the King James Bible.