Description
This Old-Fashioned Southern Chicken and Dumplings recipe features tender, slow-cooked chicken simmered in a flavorful homemade broth and paired with soft, pillowy dumplings made from scratch. A comforting classic southern dish perfect for cozy family dinners.
Ingredients
Scale
For the 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 (such as Better Than Bouillon) or 3 chicken bouillon cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- Approximately 12 cups water (enough to just cover the chicken)
For the Dumplings
- 2 cups all-purpose flour (plus extra for dusting)
- 3/4 cup ice water
For the Finishing Broth
- 1 (10.5-ounce) can cream of chicken soup
- Additional salt and pepper, to taste (up to 1 tablespoon salt)
- 3 tablespoons cornstarch (optional, for thickening)
- 1/4 cup cool water (for cornstarch slurry if using)
Instructions
- Prepare the chicken and broth: Remove the neck and innards from the chicken. Place the chicken in a large stockpot with celery, onion, chicken base, salt, and pepper. Cover with about 12 cups of water, just enough to submerge the chicken. Bring to a low boil over medium heat and cook for approximately 1 hour, or until the meat starts falling off the bone.
- Strain the broth: Remove the chicken and set aside to cool. Take out the onion and celery from the pot using tongs or strain the broth through a fine mesh sieve to remove solids, leaving a clear broth.
- Make the dumpling dough: In a medium bowl, combine flour and cold water. Stir with a fork until combined into a shaggy dough. Use your hands to work the dough into a cohesive ball. Transfer to a floured surface and knead a few times. Roll the dough out to about 1/8-inch thickness, dusting with flour to prevent sticking, and turning the dough periodically.
- Cut the dumplings: Using a pizza cutter, slice the dough into 1-inch strips, then cut those strips into 2-inch lengths. Set the dumplings aside to rest.
- Shred the chicken: Once cool enough to handle, remove all meat from the chicken, discarding bones and skin. Set the shredded meat aside.
- Finish the broth: Return the broth to medium-high heat. Whisk in the cream of chicken soup until well combined. Season with additional salt and pepper gradually, tasting as you go. For a thicker broth, mix cornstarch with cool water to create a slurry and whisk it into the broth. Bring to a boil to thicken.
- Cook the dumplings and combine: Once the broth reaches a rolling boil, add the dumplings one at a time, dropping them gently into the broth without overlapping. Stir gently to prevent sticking. Cook for about 5 minutes, or until the dumplings are tender and float to the top. Add the shredded chicken back to the pot and stir to combine. Heat until the chicken is warmed through.
Notes
- Using ice water in the dumpling dough helps keep it tender.
- Season the broth well before adding dumplings to ensure rich flavor.
- Do not overcrowd the dumplings in the broth; add them one at a time to prevent sticking.
- The cornstarch slurry is optional and used only if you prefer a thicker broth.
- Leftover chicken and broth can be refrigerated for up to 3 days or frozen for longer storage.
