Description
This Old-Fashioned Southern Chicken and Dumplings recipe offers a hearty and comforting homemade meal featuring tender shredded chicken simmered in a flavorful broth with soft, hand-cut dumplings. Simmered slowly on the stovetop, the dish combines classic Southern flavors with simple pantry ingredients to create a satisfying and nostalgic bowl of warmth perfect for any occasion.
Ingredients
Scale
Chicken and Broth
- 1 (3 to 4-pound) whole young chicken
- 3 ribs celery (each cut into 3 large pieces)
- 1 large onion (peeled and quartered)
- 1 tablespoon chicken base (like Better Than Bouillon or 3 chicken bouillon cubes)
- 2 teaspoons salt
- 1 teaspoon black pepper
Dumplings
- 2 cups all-purpose flour
- 3/4 cup ice water
Additional Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 3 tablespoons cornstarch (optional)
Instructions
- Prepare the Chicken Broth: Remove the neck and innards from the chicken and discard. Place the chicken in a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Pour enough water to just cover the chicken, about 12 cups. Bring to a low boil over medium heat and cook for about 1 hour, or until the meat starts to fall off the bone.
- Strain the Broth: Remove the chicken and set aside. Take out the celery and onion using tongs, a strainer, or by pouring the broth through a fine mesh sieve to ensure a clear stock.
- Make the Dumpling Dough: In a medium bowl, combine the flour with cold water. Stir with a fork until the dough becomes shaggy, then work it with your hands until it forms a cohesive ball. Turn onto a floured surface and knead a few times to fully incorporate the flour.
- Roll and Cut Dumplings: Dust the dough with flour on top and underneath and roll it out with a rolling pin to about 1/8-inch thickness. Rotate the dough as you roll to prevent sticking, adding flour as needed. Use a pizza cutter to cut the dough into 1-inch strips, then cut each into 2-inch lengths, forming the dumplings. Let them rest while you prepare the chicken.
- Shred the Chicken: When cool enough, remove all meat from the chicken, shredding it finely. Discard bones and skin, and set the shredded chicken aside.
- Season and Thicken the Broth: Return the broth to medium-high heat. Stir in the cream of chicken soup and mix well. Adjust seasoning by gradually adding salt and pepper to taste. For a thicker broth, whisk cornstarch with 1/4 cup cool water to make a slurry and stir it into the broth, then bring it to a boil until thickened.
- Cook the Dumplings: Bring the broth to a rolling boil. One at a time, gently drop the dumplings into the bubbling broth, making sure they don’t stick together. Stir gently. Cook for about 5 minutes until dumplings are tender and float to the top.
- Add the Chicken: Gently add the shredded chicken back into the pot and stir to combine. Heat through for a few minutes, ensuring the chicken is warmed. Serve hot.
Notes
- Use cold water for the dumpling dough to achieve a tender texture.
- Rolling the dough evenly ensures dumplings cook uniformly.
- The cornstarch slurry is optional but recommended for a thicker broth.
- Season the broth well before adding dumplings to maximize flavor.
- Leftover chicken can be used in this recipe as a time-saving shortcut.
