​Chicken and Dumplings: Southern Comfort Food

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More than just a meal, Chicken and Dumplings is a culinary warm embrace from our ancestors. This dish has been soothing souls in South for generations.

When done right, you get tender, succulent chicken bathed in a rich, savory broth, topped with fluffy, cloud-like dumplings that practically melt in your mouth. It’s the kind of meal that makes you grateful for family traditions.

Aunt Pet’s Chicken and Dumplings

Ingredients:

For the Chicken:

1 whole chicken (3-4 pounds), cut into pieces, or 3-4 bone-in, skin-on chicken breasts and thighs

1 large onion, roughly chopped

2 carrots, roughly chopped

2 celery stalks, roughly chopped

8 cups chicken broth

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

Fresh parsley, chopped, for garnish

For the Dumplings:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1 cup whole milk

1/4 cup unsalted butter, melted

Instructions:

In a large pot or Dutch oven, combine the chicken pieces, chopped onion, carrots, celery, and chicken broth (or water). Bring to a boil, then reduce heat, cover, and simmer for about 45-60 minutes, or until the chicken is cooked through and easily falls off the bone.

Carefully remove the chicken from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a separate bowl, pressing on the solids to extract all the flavorful liquid. Discard the solids. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set aside.

Building the Broth Base:

Return the strained broth to the pot. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a light golden roux. Slowly whisk the roux into the hot broth, stirring continuously to prevent lumps. Bring the broth to a gentle simmer. Add the salt, pepper, and thyme. Taste and adjust seasonings as needed.

While the broth is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate small bowl, combine the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir with a fork until just combined. Don't overmix!

Drop the dumplings:

Return the shredded chicken to the simmering broth. Using a tablespoon or two small spoons, drop spoonfuls of the dumpling batter directly into the simmering broth. Don't crowd them too much. Once all the dumplings are in, cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy.

Serve:

Ladle the chicken and dumplings into bowls. Garnish with fresh chopped parsley if you're feeling fancy.

Here are three legends that serve authentic Southern dishes, particularly chicken and dumplings:

The Loveless Cafe, Nashville

Mary Mac's Tea Room, Atlanta

Matthews Cafeteria, Tucker, GA

Enjoy your culinary journey into comfort!