Chicken and Dumplings

Chicken and dumplings is a very popular comfort food that you can typically find in the Southern and Midwestern United States. It is said that Southern slaves created this dish as a way of “stretching” the Sunday chicken, using the dumplings as a filler to feed a larger group of people and still fill their bellies. The dish has been passed down for generations. A lot of people in the south roll and drop their dough (like me), while it is more common in the north to have a cakey, thicker dough.  There is no right or wrong in my opinion – just personal taste.

Below is my version of this classic comfort food. I hope you enjoy.

Cheers!

Stephanie

Click here to watch me make this recipe from scratch!

• 2 tablespoons olive oil
• 3 carrots peeled and chopped
• 1 large celery stalk, chopped
• 1 large onion, chopped
• 2 cloves garlic, diced
• ½ teaspoon paprika
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper
• 2 bay leaves
• 2 teaspoons fresh thyme
• 2 tsp fresh rosemary, chopped
• 2 bone-in, skinless chicken breast
• 8 cups water

Dumplings:

• 1 ¼ cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup half & half
• 2 tablespoons unsalted butter

Directions:

In a Dutch oven pot, sauté carrots, celery, and onion in olive oil for two minutes.

Add garlic, salt, pepper, paprika, bay leaves, thyme, and rosemary and sauté for an additional minute.

Add chicken breast and water and bring to a boil.

Cover and lower the heat to low and simmer for 40 minutes turning chicken half way through the cooking.

While chicken is cooking, make the dumplings as follows:

In a large bowl, mix flour, baking powder, and salt.

Melt the butter in the half & half in a sauce pan on low heat. You don’t want your half & half to boil.

Make a well in the center of the flour mixture and add the butter/half & half mixture.

Mix with a fork until dough is formed. It should resemble little peas.

Roll the dough out on a flat surface that has been dusted with flour until it is ¼ inch thick.

Cut the dough into squares with a knife or pizza cutter.

Remove the bay leaves from the pot.

Remove chicken from pot and shred with two forks then return to the pot (see optional step below).

Optional:

If you like your broth from your chicken and dumplings to be on the thicker side, you can do this by making a slurry to use as a thickening agent. To make a slurry, mix equal amounts of cornstarch and water (start with 1 tablespoon of each). Mix well and add to the pot. 

Add the dumplings to the pot, stir very gently, and cook for 8 to 10 minutes until the dumplings are cooked through.

Serve and enjoy!