This Heritage Chicken and Dumplings recipe is a warm embrace from the past, combining tender chicken with fluffy dumplings in a savory broth. Perfect for cozy family dinners, it’s a dish that brings comfort and nostalgia to the table.
The star of the show is, of course, the chicken. Using a whole chicken gives the broth a rich, authentic flavor that’s hard to beat. Celery, carrots, and onion form the classic mirepoix base, adding both depth and sweetness to the broth. Garlic enhances the savory notes, while bay leaves and dried thyme bring in earthy undertones. The all-purpose flour and cold unsalted butter create the foundation for our dumplings, which get their lift and lightness from a touch of baking powder. Finally, a bit of whole milk ties the dough together, ensuring a tender bite.
This dish pairs wonderfully with a light, crisp green salad to balance its richness. A side of crusty bread is perfect for soaking up the extra broth. For a complete Southern meal, serve with sautéed greens or a simple coleslaw.
Start by placing the chicken into a large pot, covering it with about eight cups of water. Add in your celery, carrots, onion, garlic, bay leaves, salt, and pepper. Bring this beautiful mix to a boil over medium-high heat. Once it’s bubbling, reduce the heat to a gentle simmer and let it cook for about an hour and a half. This gives the chicken time to become tender and the flavors to meld.
When the chicken is done, gently remove it from the pot and let it cool on a plate. Once it's cool enough to handle, shred the meat using two forks, discarding the skin and bones. Meanwhile, strain the broth to remove the vegetables and set it back on the stove.
Next, it’s dumpling time! In a mixing bowl, sift together the flour, baking powder, and a pinch of salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined to form a dough. Roll out the dough on a floured surface and cut into small squares or strips.
Bring your strained broth to a gentle boil. Drop the dumplings into the pot, cooking them for about 10 to 12 minutes until they’re fully cooked through. Finally, return the shredded chicken to the pot, giving it all a good stir. Add the thyme and adjust the seasoning to your liking. Let it simmer for another 5 minutes before serving.