Here is a big, comprehensive guide to Chicken and Dumplings, covering everything from its rich history to a detailed recipe and nutritional information.
The Ultimate Guide to Chicken and Dumplings: A Bowl of Southern Comfort
Introduction
Chicken and dumplings is the very definition of comfort food—a heartwarming dish that has graced dinner tables for generations. It is a rustic, one-pot meal that combines tender, shredded chicken in a rich, flavorful broth with soft, pillowy dumplings . More than just a recipe, it is a culinary tradition, a symbol of home, and a soothing embrace in a bowl, often associated with cherished memories of family gatherings and Sunday suppers . This guide will take you through everything there is to know about this classic dish, from its surprising history to a foolproof recipe that will fill your home with irresistible aromas.
The Rich History of Chicken and Dumplings
The story of chicken and dumplings is a fascinating journey through time and across cultures, often misunderstood but deeply rooted in American culinary history .
Dumplings’ Ancient Origins
The concept of cooking dough in simmering liquid is ancient. Dumpling-like foods have been a staple of European cuisine since at least the 1600s, related to boiled puddings enjoyed long before America was colonized .
The American Evolution
The narrative that chicken and dumplings was born of poverty during the Great Depression or the Civil War is a romantic notion, but it’s not entirely accurate . While it became a popular and economical way to feed a family during hard times, its origins in American cookbooks date back earlier. The first recorded mention of stewed meat with dumplings appears in Mary Randolph’s “The Virginia Housewife” in 1836 . These early dumplings were simple, made from suet (beef fat), flour, and salt.
It wasn’t until the 1879 cookbook “Housekeeping in Old Virginia” by Marion Cabell Tyree that we see the first recipe for stewed chicken with dumplings “made like biscuit, but rolled thin” . It is crucial to acknowledge that while these recipes were published under the names of “notable housewives,” they were often perfected by enslaved Africans and, later, African American cooks in their kitchens, whose culinary skills and traditions profoundly shaped Southern cuisine .
Initially, chicken was not the cheap commodity it is today. Chickens were primarily raised for their eggs, so eating one was a special occasion. The birds were often older and tougher, requiring long, slow simmering to become tender—a method that naturally created a rich, flavorful broth, the perfect foundation for dumplings .
Regional Variations
As the dish spread across the country, it took on local characteristics :
· The South: Known for flat, rolled dumplings (like thick noodles) or dropped biscuit dough in a creamy, thickened stew.
· Pennsylvania Dutch Country: A soup version called “bott boi” features large, square-cut noodles simmered in broth with chicken, and often potatoes, celery, and saffron .
· The Midwest: Chicken and dumpling soup is a popular variation, with a thinner broth and small, fluffy dumplings .
· Appalachia: The dish is sometimes called “chicken and slicks,” referring to the slippery, flat dumplings .
The Dish: Formation and Lovers
Formation: The Perfect Marriage of Broth and Dough
The magic of chicken and dumplings lies in its simple construction and the transformation of humble ingredients. The “formation” is a two-part process:
1. The Foundation: A flavorful broth is created by simmering chicken (often bone-in for maximum flavor) with aromatics like onion, carrot, and celery. This broth is the soul of the dish. It may be left as is or lightly thickened to create a rich, gravy-like base .
2. The Crown: The dumplings are made from a simple dough of flour, fat (like butter or shortening), and a liquid (milk, buttermilk, or even stock), with baking powder as a leavening agent for fluffy results . They are either rolled out and cut into strips or simply dropped by the spoonful onto the simmering stew. As they cook, covered, they steam to perfection, absorbing the broth’s flavor while remaining light and tender .
Lovers: Why We Adore It
Chicken and dumplings is a dish that inspires deep loyalty and affection. Its lovers range from the Southern grandmother who passed down a century-old recipe to the busy parent looking for a guaranteed family-pleaser. It is the ultimate “stick-to-your-ribs” meal that provides a sense of warmth, security, and nostalgia. It’s the taste of home, of being cared for, and of simple, honest food made with love .
Big Recipe: Classic Chicken and Dumplings
This recipe is inspired by traditional methods and designed to serve 6-8 people, perfect for a family dinner or gathering .
Ingredients
For the Chicken & Broth:
· 1 whole chicken (about 4-5 pounds), cut into pieces (or a mix of bone-in, skin-on thighs and breasts)
· 2 tablespoons kosher salt, plus more to taste
· 1 large onion, halved
· 2 carrots, halved
· 2 celery stalks, halved
· 2 bay leaves
· 10 cups cold water (or enough to cover the chicken)
For the Dumplings:
· 3 cups all-purpose flour, plus more for dusting
· 1 tablespoon baking powder
· 1 teaspoon salt
· 1/4 cup cold unsalted butter, cut into small cubes
· 1 cup whole milk or buttermilk (for tangier dumplings)
· 2 tablespoons fresh parsley, finely chopped (optional)
For the Stew:
· 2 tablespoons butter or olive oil
· 1 large onion, diced
· 2 carrots, diced
· 2 celery stalks, diced
· 1/3 cup all-purpose flour (to thicken)
· Reserved chicken broth (from cooking the chicken)
· 1 cup heavy cream or whole milk (optional, for a richer broth)
· Salt, freshly ground black pepper, and dried thyme to taste
· Shredded chicken meat (from the cooked chicken)
Instructions and Methods
Part 1: Making the Broth and Chicken
1. Simmer the Chicken: Place the chicken pieces, halved onion, halved carrots, halved celery, bay leaves, and 2 tablespoons of salt in a large stockpot or Dutch oven. Add the cold water, ensuring the chicken is just covered. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
2. Cook and Remove Chicken: Simmer for about 30-40 minutes. Carefully remove the chicken breasts (they cook faster and can dry out) and set them aside on a plate. Continue to simmer the remaining chicken and broth for another 30-45 minutes to extract maximum flavor.
3. Strain and Shred: Remove the remaining chicken pieces and set aside to cool. Strain the broth through a fine-mesh sieve into a large bowl or container; discard the cooked vegetables. You should have about 2 quarts of rich broth. When the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces and set aside.
Part 2: Making the Dumplings
1. Mix Dry Ingredients: In a large bowl, whisk together the 3 cups of flour, baking powder, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, work the butter into the flour until it resembles coarse cornmeal with some pea-sized butter lumps remaining. This creates a tender, flaky dumpling.
3. Add Liquid: Make a well in the center and pour in the milk (or buttermilk) and parsley (if using). Stir with a fork just until the dough comes together. Be careful not to overmix; a shaggy dough is perfect. The dough should be moist but not sticky.
Part 3: Assembling the Stew and Cooking Dumplings
1. Sauté Vegetables: In the now-empty stockpot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
2. Make a Roux: Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly and cook for 1-2 minutes to cook out the raw flour taste.
3. Add Broth: Gradually whisk in the reserved chicken broth. Bring the mixture to a simmer, stirring often, until it thickens slightly. If using, stir in the heavy cream or milk for extra richness.
4. Season: Season the stew with salt, pepper, and dried thyme to your liking.
5. Add Chicken: Stir in the shredded chicken.
6. Drop the Dumplings: Drop spoonfuls of the dumpling dough (about 2 tablespoons each) onto the surface of the simmering stew. You should have about 12-16 dumplings. Do not submerge them; they will sit on top .
7. Steam the Dumplings: Reduce the heat to a low simmer. Cover the pot tightly with a lid. This is a critical step—do not lift the lid! The steam trapped inside is what cooks the dumplings and makes them light and fluffy . Cook for 15-20 minutes, or until a toothpick inserted into a dumpling comes out clean.
8. Rest and Serve: Turn off the heat and let the pot rest, covered, for 5 minutes before serving. Serve hot in deep bowls, garnished with additional fresh parsley if desired.
Benefits and Nutrition Information
Benefits Beyond the Plate
· Comfort and Well-being: As a quintessential comfort food, it provides psychological comfort and a sense of nostalgia, which can be a powerful mood booster .
· Versatility: It’s a complete meal in one pot, but you can easily add more vegetables like peas, corn, or mushrooms to boost its nutritional profile.
· Community: It’s a dish designed for sharing, often made for large gatherings, reinforcing family and community bonds .
Nutritional Information
The nutritional content can vary based on the specific recipe (e.g., using cream vs. milk, skin-on vs. skinless chicken). The values below are estimates for a hearty, classic version .
Serving size: 1/6 of the big recipe (approximately 1.5 cups)
Nutrient Approximate Amount
Calories 400-450 kcal
Protein 28-35 g
Total Fat 15-20 g
Saturated Fat 7-9 g
Carbohydrates 30-40 g
Dietary Fiber 2-4 g
Sodium 800-1000 mg
Potassium 400-500 mg
Note: This dish provides a good amount of protein from the chicken and energy from carbohydrates and fats. It also offers vitamins and minerals like Vitamin A (from carrots), iron, and potassium. To reduce fat and calories, use skim milk and remove chicken skin before cooking.
Conclusion
Chicken and dumplings is far more than the sum of its humble parts. It is a dish with a complex history, evolving from ancient European traditions and being shaped by the skilled hands of cooks in the American South into the beloved classic we know today . Whether you prefer the flat, rolled dumplings of the Deep South, the square noodles of Pennsylvania Dutch “bott boi,” or the fluffy drop dumplings of a creamy stew, the heart of the dish remains the same: tender chicken, soul-warming broth, and soft, satisfying dumplings . It is a meal that nourishes the body and feeds the soul, a timeless reminder that the best recipes are often the ones that bring us together. For its legions of lovers, it will always be a taste of home.