Chicken and Dumplings is a beloved comfort food that originated in the Southern United States during the Great Depression, when home cooks needed to stretch limited ingredients into a filling meal. This dish represents resourcefulness and warmth, transforming simple ingredients into a creamy, satisfying comfort food that speaks to the heart of Southern home cooking.
The recipe combines tender, slow-cooked chicken with soft, pillowy dumplings in a rich, creamy broth that’s both rustic and elegant. Each spoonful tells a story of family, tradition, and the art of making something extraordinary from humble ingredients.
Ingredients
- 3 pounds whole chicken, cut into pieces
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, diced
- 4 cups chicken broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 1/4 cup unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
Instructions
- In a large Dutch oven, place chicken pieces, carrots, celery, and onion. Cover with chicken broth and bring to a gentle simmer over medium heat. Cook for 45 minutes until chicken is tender and falling off the bone.
- Remove chicken from broth, let cool slightly, then shred meat and discard bones. Strain vegetables and return broth to pot.
- In a mixing bowl, combine flour, baking powder, salt, and pepper. Cut in butter until mixture resembles coarse crumbs.
- Slowly add milk, stirring until a soft dough forms. Do not overmix.
- Drop dumpling dough by spoonfuls into simmering broth. Cover and cook for 15 minutes without lifting the lid.
- Return shredded chicken to pot, gently stir, and let simmer for an additional 5 minutes.
- Garnish with fresh parsley and serve hot in deep bowls.
Chef Tips
- For a richer broth, use homemade chicken stock instead of store-bought
- Store leftovers in an airtight container for up to 3 days in the refrigerator
- Can be frozen for up to 1 month – reheat gently to prevent dumplings from becoming tough
- Avoid overworking dumpling dough to keep them light and fluffy
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