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Brief Overview
Chicken and Dumplings is the kind of dish that doesn’t shout for attention but wins you over with quiet confidence. It’s a slow simmered stew of tender chicken and soft dumplings, often served in a thick, savoury broth. A staple of Southern kitchens, it’s comfort food in its purest form.
This dish has long been associated with home cooking, passed down through generations as a symbol of warmth and care. Whether served at a family table or ladled out at a community gathering, it carries a sense of belonging that transcends its humble ingredients.
What Is Chicken and Dumplings?
Chicken and Dumplings is a stew made by simmering chicken until it’s fall apart tender, then adding dumplings made from flour and fat, which cook directly in the broth. The result is a hearty, one pot meal that satisfies on every level.
There are regional variations, of course. Some prefer flat, noodle like dumplings, while others swear by fluffy biscuit style ones. The broth can be thick and creamy or left light and clear, depending on tradition and taste.
Ingredients and Taste
The base of the dish is usually made with chicken thighs or a whole bird, simmered slowly with onions, carrots, and celery. The broth is seasoned simply, allowing the natural flavour of the chicken to shine through. A touch of thyme or bay leaf adds depth without overpowering.
The dumplings are typically made from flour, baking powder, salt, and a fat like butter or shortening. When dropped into the hot broth, they puff up and absorb the surrounding flavours. The texture is soft and pillowy, offering a contrast to the tender meat and rich broth.
A Taste of History
Despite popular belief, Chicken and Dumplings did not originate during the Great Depression. Its roots stretch back to early American cookery, influenced by European boiled puddings and dumpling dishes that date to the 1600s.
The earliest American cookbooks, such as The Virginia Housewife (1836), included recipes for stewed meats with dumplings. These dishes were often prepared by enslaved African cooks, whose skill and knowledge shaped much of Southern cuisine.
Chicken itself was once a luxury, raised more for eggs than meat. When it was eaten, it was often older birds that required long cooking. This made them ideal for stews, where slow simmering turned tough meat tender and infused the broth with flavour.
Over time, Chicken and Dumplings became a fixture in Southern households, valued for its economy and heartiness. It remains a dish that speaks of resilience, resourcefulness, and the enduring power of a well cooked meal shared with others.
How to make Traditional Chicken and Dumplings
This dish is a celebration of slow cooking and simple ingredients. Expect tender chicken, rich broth, and soft dumplings that soak up every bit of flavour. It’s a dish that rewards patience and care. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 1 whole chicken (about 1.5 kg), cut into pieces
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 8 cups water or low sodium chicken stock
For the dumplings
- 2 cups plain flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons cold butter, cubed
- 3⁄4 cup whole milk
Cooking Instructions
Step 1: Prepare the Chicken Base
Place the chicken pieces in a large stockpot with onion, carrots, celery, garlic, bay leaf, thyme, and a generous pinch of salt. Pour in the water or stock and bring to a gentle boil. Skim off any foam that rises.
Step 2: Simmer the Broth
Reduce the heat to low and cover. Let the chicken simmer for 45 to 60 minutes until the meat is tender and falling off the bone. This slow simmer builds a deep, savoury broth.
Step 3: Remove and Shred the Chicken
Carefully lift the chicken from the pot and set it aside to cool slightly. Discard the bay leaf. Once cool enough to handle, remove the skin and bones, then shred the meat into bite sized pieces.
Step 4: Strain and Return the Broth
Strain the broth if desired for a smoother texture, then return it to the pot along with the shredded chicken. Taste and adjust seasoning with salt and pepper.
Step 5: Make the Dumpling Dough
In a mixing bowl, combine flour, baking powder, and salt. Add the cold butter and rub it into the flour with your fingertips until it resembles coarse crumbs. Stir in the milk just until a soft dough forms.
Step 6: Shape the Dumplings
Turn the dough onto a lightly floured surface. Gently pat it to about 1.5 cm thickness. Cut into small squares or strips, or simply pinch off pieces for a rustic look. Avoid overworking the dough.
Step 7: Add Dumplings to the Stew
Bring the broth back to a gentle simmer. Drop the dumplings into the pot one at a time, spacing them slightly. They will expand as they cook, so avoid crowding.
Step 8: Cover and Cook the Dumplings
Cover the pot with a tight fitting lid and simmer for 15 to 20 minutes. Do not lift the lid during this time, as the steam is essential for fluffy dumplings.
Step 9: Check for Doneness
After 20 minutes, uncover and test a dumpling by cutting it in half. It should be cooked through with no raw dough in the centre. If needed, simmer uncovered for a few more minutes.
Step 10: For Serving
Ladle the stew into bowls, ensuring each serving has a generous helping of chicken and dumplings. Garnish with chopped parsley if desired. Serve hot with crusty bread or a side of greens.
Cooking Tips for Perfect Chicken and Dumplings
- Use a whole chicken with bones for a richer, more flavourful broth
- Keep the dumpling dough cold and handle it gently to avoid toughness
- Don’t peek while the dumplings steam, or they may collapse
- Add a splash of cream to the broth for extra richness if preferred
- Leftovers reheat well, but the dumplings may thicken the broth further
Chicken and Dumplings (Stewed Chicken with Dumplings)
Ingredients
For the stew
- 1 whole chicken about 1.5 kg, cut into pieces
- 1 large onion chopped
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 8 cups water or low sodium chicken stock
For the dumplings
- 2 cups plain flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons cold butter cubed
- 3/4 cup whole milk
Instructions
- Place the chicken pieces in a large stockpot with onion, carrots, celery, garlic, bay leaf, thyme, and a generous pinch of salt. Pour in the water or stock and bring to a gentle boil. Skim off any foam that rises.
- Reduce the heat to low and cover. Let the chicken simmer for 45 to 60 minutes until the meat is tender and falling off the bone. This slow simmer builds a deep, savoury broth.
- Carefully lift the chicken from the pot and set it aside to cool slightly. Discard the bay leaf. Once cool enough to handle, remove the skin and bones, then shred the meat into bite sized pieces.
- Strain the broth if desired for a smoother texture, then return it to the pot along with the shredded chicken. Taste and adjust seasoning with salt and pepper.
- In a mixing bowl, combine flour, baking powder, and salt. Add the cold butter and rub it into the flour with your fingertips until it resembles coarse crumbs. Stir in the milk just until a soft dough forms.
- Turn the dough onto a lightly floured surface. Gently pat it to about 1.5 cm thickness. Cut into small squares or strips, or simply pinch off pieces for a rustic look. Avoid overworking the dough.
- Bring the broth back to a gentle simmer. Drop the dumplings into the pot one at a time, spacing them slightly. They will expand as they cook, so avoid crowding.
- Cover the pot with a tight fitting lid and simmer for 15 to 20 minutes. Do not lift the lid during this time, as the steam is essential for fluffy dumplings.
- After 20 minutes, uncover and test a dumpling by cutting it in half. It should be cooked through with no raw dough in the centre. If needed, simmer uncovered for a few more minutes.
- Ladle the stew into bowls, ensuring each serving has a generous helping of chicken and dumplings. Garnish with chopped parsley if desired. Serve hot with crusty bread or a side of greens.
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