Traditional Chicken and Dumplings

A bowl of this Southern classic is just the thing to chase away winter’s chill. 

Traditional Chicken and Dumplings
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  1. 3 1/2 quarts water
  2. 1 (3- to 4-pound) whole raw chicken
  3. 2 small onions, quartered
  4. 6 cloves garlic, halved
  5. 2 medium carrots, chopped
  6. 2 stalks celery, chopped
  7. 1 small bunch fresh thyme, tied with kitchen twine
  8. 2 bay leaves
  9. 10 whole black peppercorns
  1. 1 tablespoon extra-virgin olive oil
  2. 1 cup chopped onion
  3. 1 cup sliced carrot
  4. 1 cup sliced celery
  5. 1 tablespoon minced garlic
  6. 1/4 cup all-purpose flour
  7. 3 quarts homemade chicken stock
  8. 1 small bunch fresh thyme, tied with kitchen twine
  9. 2 cups self-rising flour
  10. 1 tablespoon plus 1/2 teaspoon kosher salt, divided
  11. 1/2 teaspoon poultry seasoning
  12. 3 tablespoons cold unsalted butter, cubed
  13. 1/2 cup whole milk
  14. 4 cups shredded cooked chicken
  15. 1/4 teaspoon ground black pepper
  16. 1/3 cup chopped parsley
  17. Garnish: fresh parsley leaves
  1. To make stock: In a large stockpot, place water, chicken, onions, garlic, carrots, celery, thyme, bay leaves, and peppercorns. Bring to a boil over high heat. Reduce heat to low, and simmer for 1 1/2 to 2 hours. Using a ladle, skim top of stock occasionally, removing foam or fat. Carefully remove chicken from stock. Let cool enough to handle. Pull chicken from bones; reserve for soup. Strain solids from stock. Discard.
  2. To make soup: In a large Dutch oven, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring occasionally, until onion is tender, about 6 minutes. Stir all-purpose flour into vegetables; cook for 1 minute. Stir in stock slowly; add thyme. Bring liquid to a boil.
  3. In a medium bowl, stir together self-rising flour, 1/2 teaspoon kosher salt, and poultry seasoning. Using a fork, cut butter into flour mixture. Stir in milk until a dough forms. Turn dough onto a lightly floured surface. Knead 3 to 4 times, or until dough comes together. Roll to a 1/8-inch thickness. Cut into 2-inch squares.
  4. With stock boiling, drop a few dumplings in at a time, stirring to ensure dumplings do not stick to bottom of pot. Gently boil for 15 minutes. Add cooked chicken; reduce heat to low.
  5. Continue simmering for 30 minutes, stirring occasionally. Season with remaining 1 tablespoon salt and pepper. Stir in chopped parsley just before serving. Garnish with parsley leaves, if desired. Serve warm.
Southern Lady Magazine