Old-Fashioned Chicken and Dumplings is a classic comfort food dish that’s hearty and satisfying. Here’s a traditional recipe to try at home:
Ingredients
For the Chicken Soup:
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
For the Chicken Soup:
- Prepare the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chicken pieces and brown on all sides. Remove the chicken and set aside.
- Cook the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute.
- Simmer the Soup:
- Return the chicken to the pot. Add the chicken broth, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for about 1 hour, until the chicken is cooked through and tender.
- Shred the Chicken:
- Remove the chicken from the pot. Once it’s cool enough to handle, remove the skin and bones, and shred the meat.
- Return the shredded chicken to the pot. Discard the bay leaves.
For the Dumplings:
- Prepare the Dough:
- In a mixing bowl, combine the flour, baking powder, and salt.
- Stir in the milk and melted butter until just combined. Do not overmix.
- Optionally, fold in the chopped parsley for added flavor.
- Cook the Dumplings:
- Drop spoonfuls of the dough into the simmering soup. The dumplings will expand as they cook, so leave some space between them.
- Cover the pot and let the dumplings cook for about 15-20 minutes, until they are puffed up and cooked through.
- Serve:
- Ladle the chicken soup into bowls, making sure to include a generous amount of dumplings in each serving.
- Garnish with extra parsley if desired, and serve hot.
Enjoy your comforting bowl of Old-Fashioned Chicken and Dumplings!
Mrs. Morton Smith’s journey to perfecting the quintessential old-fashioned chicken and dumplings began as a heartfelt tribute to her grandmother’s recipe, which she cherished from childhood. With vivid memories of tender chicken simmering in rich broth and fluffy dumplings floating atop, Mrs. Smith embarked on a culinary quest to recreate the magic of this comfort food classic.
Her experimentation spanned years, driven by a passion for both preserving tradition and refining technique. She began with the basics, using whole chicken for the broth to ensure depth of flavor. Through trial and error, she learned the importance of gently simmering the chicken, which not only infused the broth with rich taste but also yielded tender, succulent meat.
Mrs. Smith tried various methods for the dumplings, from light and airy to dense and hearty. Initially, she experimented with baking powder biscuits, which, though delicious, didn’t quite capture the essence of her grandmother’s dumplings. She then moved on to rolled dumplings, resembling thick noodles, but found them too heavy for her liking.
In her pursuit of the perfect dumpling, Mrs. Smith explored different flours and fats, experimenting with combinations of all-purpose flour, self-rising flour, butter, and shortening. She discovered that a mix of self-rising flour and cold butter produced dumplings that were tender yet held their shape during cooking.
The method of cooking the dumplings also evolved over time. At first, she dropped the dumpling dough directly into the simmering broth, but this often led to unevenly cooked dumplings. She then tried steaming the dumplings on top of the chicken and broth, which improved their texture but still didn’t meet her high standards.
After numerous trials, Mrs. Smith hit upon a technique that combined the best of both worlds: partially cooking the dumplings in the simmering broth before covering the pot to steam them to perfection. This method ensured that the dumplings were evenly cooked, light, and fluffy, while also absorbing the savory flavors of the broth.
With the dumpling technique mastered, Mrs. Smith turned her attention to the broth. She found that adding aromatics like onion, garlic, carrots, and celery, along with fresh herbs such as thyme and parsley, elevated the dish. A splash of heavy cream or a dollop of butter at the end added a touch of richness, bringing the dish to new heights.
Years of dedication and countless iterations culminated in Mrs. Morton Smith’s perfected old-fashioned chicken and dumplings, a dish that paid homage to her grandmother while also showcasing her own culinary ingenuity. Her recipe, a blend of tradition and refinement, became a family favorite, celebrated for its heartwarming flavors and the love that went into every pot.
Fried chicken is often the first dish that comes to mind when thinking about Southern cuisine. Its appeal lies in its simplicity and flavor. The chicken is usually seasoned with a blend of spices, dipped in buttermilk, and then coated in flour before being fried to golden perfection. The result is a crunchy exterior that gives way to juicy, tender meat. This dish is a staple at picnics, family gatherings, and Sunday dinners, symbolizing comfort and tradition.
However, chicken and dumplings hold a special place in the hearts of many Southerners. This dish is a testament to the ingenuity of cooks who had to make do with limited resources. In this comforting, hearty stew, the dumplings take center stage. People are particular about how their dumplings are made, and preferences vary widely.
Some prefer small strips of pastry dough dropped into the bubbling pot, where they either puff up into free-form shapes or are rolled thin and cut like noodles. These dumplings are often slightly chewy, adding texture to the dish. The pastry-style dumplings are reminiscent of homemade noodles, absorbing the savory flavors of the stew and thickening the broth.
Others favor the soft, fluffy drop-biscuit dumplings that float atop the stew. These are made from a simple biscuit dough, dropped by spoonfuls into the simmering liquid. As they cook, they expand and become tender, pillowy bites that soak up the rich broth. The biscuit-style dumplings add a light, airy contrast to the hearty chicken and vegetables below.
The broth itself is typically made from a whole chicken, simmered slowly to extract maximum flavor. Onions, carrots, and celery are often added, along with seasonings like thyme and bay leaves. The result is a rich, savory broth that serves as the perfect base for the dumplings.
Chicken and dumplings is more than just a meal; it’s a tradition passed down through generations. It represents the ingenuity and resilience of Southern cooks, who could transform a humble chicken into a feast. Whether you prefer the chewy pastry-style dumplings or the soft biscuit-like ones, there’s no denying that this dish is a beloved staple in Southern cuisine. It brings people together, warms the soul, and stands as a testament to the resourcefulness and creativity of Southern cooking.
Chicken and dumplings, a quintessential Southern dish, seamlessly marries the ingenuity of resourceful home cooking with the unparalleled comfort of a hearty meal. This beloved dish holds a special place in the heart of Southern cuisine, symbolizing warmth, family, and tradition. It is a dish that brings people together, often evoking memories of family dinners and cherished moments around the table.
Mrs. Morton Smith, a culinary enthusiast with a passion for perfecting recipes, spent years experimenting with various methods to achieve the ideal chicken and dumplings. Her dedication to the craft led her to discover the secrets behind making dumplings that are light, fluffy, and full of flavor. When she finally shared her perfected recipe, she emphasized a key ingredient that made all the difference: buttermilk.
Buttermilk, with its slight tang and rich texture, became Mrs. Smith’s secret weapon. This ingredient not only added a unique flavor to the dumplings but also contributed to their light and airy texture. The acidity in buttermilk reacts with the baking soda in the dough, creating bubbles that help the dumplings rise and become tender. This simple yet profound discovery transformed her dumplings into a delightful complement to the savory chicken broth.
In addition to buttermilk, Mrs. Smith’s technique for kneading the dumpling dough on a well-floured surface was another game-changer. She found that this method incorporated just the right amount of extra flour into the dough. As the dumplings cooked, the excess flour thickened the broth, resulting in a luscious, creamy consistency that elevated the entire dish. This attention to detail ensured that every bite of chicken and dumplings was a perfect blend of textures and flavors.
The process of making chicken and dumplings involves a few essential steps that, when done with care, yield a satisfying and heartwarming dish. First, the chicken is simmered to create a rich and flavorful broth. Vegetables such as onions, carrots, and celery are often added to enhance the depth of flavor. Once the broth is ready, the dumpling dough is prepared using buttermilk and a blend of flour, baking powder, and seasonings.
After kneading the dough on a floured surface, the dumplings are gently dropped into the simmering broth. As they cook, they puff up, absorbing the flavors of the broth while simultaneously releasing some of their flour to thicken it. The result is a harmonious blend of tender chicken, savory broth, and pillowy dumplings.
Mrs. Morton Smith’s chicken and dumplings recipe stands as a testament to the beauty of Southern cuisine and the joy of home cooking. It embodies the resourcefulness and creativity of generations past, while offering a comforting and satisfying meal that brings people together. Whether enjoyed on a chilly evening or as a centerpiece for a family gathering, this dish remains a beloved staple in Southern kitchens, cherished for its rich history and heartwarming flavors.