Description
This Old-Fashioned Southern Chicken and Dumplings recipe offers a comforting, hearty dish featuring tender shredded chicken simmered in a flavorful homemade broth with soft, pillowy dumplings. Perfect for a satisfying family meal, this classic Southern preparation is made from scratch using simple ingredients and slow simmering to develop rich flavors.
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 (plus additional for dusting)
- 3/4 cup ice water
Finishing and Thickening
- 1 (10.5-ounce) can cream of chicken soup
- 3 tablespoons cornstarch (optional, for thickening)
Instructions
- Prepare the Broth: Remove the neck and innards from the chicken and discard. Place the whole chicken in a large stock pot along with the celery pieces, onion quarters, chicken base, salt, and pepper. Add about 12 cups of water or just enough to cover the chicken. Bring to a low boil over medium heat and cook for about one hour or until the meat starts to fall off the bone.
- Strain the Stock: Remove the chicken from the pot and set aside to cool. Remove and discard the celery and onion from the broth using tongs, a strainer, or by pouring the stock through a fine mesh sieve to have a clear broth.
- Make the Dumpling Dough: In a medium bowl, combine the all-purpose flour with the ice water and stir with a fork until a shaggy dough forms. Use your hands to bring the dough together. Turn it onto a floured surface and knead a few times to ensure even texture. Dust both the dough and surface with flour and roll the dough out with a rolling pin to about 1/8-inch thickness, turning it periodically to prevent sticking and adding flour as needed.
- Cut the Dumplings: Use a pizza cutter or sharp knife to cut the rolled dough into 1-inch wide strips and then cut each strip into approximately 2-inch lengths. Let the dumplings rest as you proceed.
- Shred the Chicken: When cool enough to handle, remove the meat from the chicken, discard bones and skin, and shred the meat into bite-sized pieces. Set aside.
- Prepare the Broth Base for Dumplings: Return the strained broth to medium-high heat. Whisk in the cream of chicken soup until fully combined. Gradually season with additional salt and pepper to taste, potentially up to 1 tablespoon salt more if needed. For thicker broth, whisk cornstarch with 1/4 cup cold water to make a slurry, then add to the broth, bringing it to a boil to thicken.
- Cook the Dumplings: Once the broth reaches a rolling boil, add the dumplings one at a time, dropping them gently into the broth without stacking. Stir gently to keep them separate. Cook for about 5 minutes or until dumplings are tender and begin to float.
- Add Chicken and Finish: Gently stir the shredded chicken into the pot and cook just long enough for the chicken to heat through. Adjust seasoning if necessary and serve hot.
Notes
- For best texture, ensure the water used in the dumpling dough is ice cold to create tender dumplings.
- Adding the cornstarch slurry is optional but recommended if you prefer a thicker, more stew-like broth.
- Season the broth well before adding dumplings; dumplings absorb flavor as they cook.
- You can substitute chicken base with homemade chicken stock if available for an even richer flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
