Classic Chicken and Dumplings

Dionn Schaffner
Texan, Technologist, Triathlete. I like healthy, delicious, crowd-pleasing meals.
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Updated: 8/19/2020

The classic Southern approach to chicken.

3 hr Prep: 40 min Cook: 2 hr 20 min
Serves: 8 Save

Ingredients (25)

  • For the Chicken and Broth:
  • 5 pound chicken parts
  • 1 large yellow onion, peeled and coarsely chopped
  • 2 large ribs celery, coarsely chopped
  • 2 medium carrots, peeled and coarsely chopped
  • 1 teaspoon whole peppercorns
  • 3 quarter-sized slices fresh ginger
  • 1 large sprig each parsley, sage and thyme
  • 2 bay leaves
  • 2 quart water or chicken broth
  • For Finishing the Broth:
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, peeled and chopped
  • 1 large garlic clove, minced
  • 3 tablespoon chopped parsley, divided
  • 1 tablespoon each fresh, chopped fresh sage and thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon Coarsely ground black pepper
  • For the Dumplings:
  • 2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoon lard or vegetable shortening
  • 1 cup whole milk or buttermilk

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. To prepare the chicken and broth, place all ingredients in a large Dutch oven or stock pot. Bring almost to a boil, lower heat, cover partially and simmer until chicken is tender, about 2 hours.
  2. Let chicken cool in broth; remove and strain broth, discarding solids. Return broth to pot and bring to a simmer. Cook, uncovered, until it is reduced by one-quarter. Meanwhile, skin and bone chicken and cut into bite-sized pieces. Skim excess fat from broth and cool. Cover and refrigerate chicken and broth until ready to use. You can prepare chicken and broth up to 2 days ahead. Skim solidified fat from top of broth before using.
  3. To finish broth, melt butter in Dutch oven. Add onion and saute over medium-high heat until the onion is beginning to color, about 5 minutes. Add garlic and saute 30 seconds. Add 1 tablespoon parsley along with sage, thyme and broth. Season with salt and pepper. Bring it to a simmer; reduce heat to medium.
  4. To make dumplings, sift flour, soda, baking powder and salt into a mixing bowl. Cut in lard or butter with a pastry blender until mixture resembles coarse meal. Make a well in center, pour in buttermilk and quickly stir until dry ingredients are all incorporated.
  5. Lightly flour a smooth work surface and turn dough out onto it. With lightly floured hands, gently push dough away from you to flatten it. Fold it in half, gently pat it out ½-inch thick, and give it a quarter turn. Repeat until dough is smooth and cohesive, about 20 folds-a little more than you would work biscuit dough. Divide it into 3 equal lumps. Lightly flour and roll one lump out to the thickness of piecrust, about 1/8-inch. Quickly cut into 1-inch wide strips, 2-inches long. Drop dumplings into broth; repeat with remaining dough.
  6. Simmer 5 minutes. Add chicken and simmer for 2 to 3 minutes more, until dumplings are cooked through and firm but tender. Taste and adjust seasonings. Ladle into a large bowl or individual soup plates and sprinkle with the remaining parsley.