Prepare to be transported to a world of Southern comfort food that will make your taste buds dance and your soul feel warm! This isn't just another chicken recipe - this is Ida May's Chicken and Dumplings, a timeless classic that has been warming hearts and filling bellies for generations. Imagine tender, juicy chicken swimming in a rich, flavorful broth, topped with pillowy-soft dumplings that melt in your mouth. One bite, and you'll understand why this dish is more than just a meal - it's a culinary hug that brings family and memories together.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 1 whole chicken, cut up
- 4 cups chicken broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup butter, melted
- 1 onion, chopped
- 1 cup carrots, sliced
- 1 cup celery, sliced
Instructions
- Begin by preparing your ingredients. Cut the whole chicken into pieces if not already done. Chop the onion, slice the carrots, and slice the celery. Set all the vegetables aside.
- In a large pot, add the cut-up chicken and pour in the 4 cups of chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
- While the chicken is cooking, prepare the dumpling batter. In a mixing bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix well to ensure the dry ingredients are evenly distributed.
- In another bowl, combine the 1 cup of milk and 1/4 cup of melted butter. Stir until well combined, then gradually add this mixture to the dry ingredients. Stir until just combined; do not overmix. The batter should be thick but pourable.
- After the chicken has simmered for 30 minutes, remove it from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones.
- In the same pot with the broth, add the chopped onion, sliced carrots, and sliced celery. Cook the vegetables over medium heat for about 10 minutes, or until they are tender.
- Once the vegetables are tender, return the shredded chicken to the pot. Stir to combine, and allow the mixture to come back to a gentle simmer.
- Using a spoon or small scoop, drop spoonfuls of the dumpling batter over the simmering chicken and vegetable mixture. Make sure to leave some space between the dumplings, as they will expand while cooking.
- Cover the pot with a lid and let the dumplings cook for about 15-20 minutes. Do not lift the lid during this time, as the steam is necessary for the dumplings to cook properly.
- After 15-20 minutes, check the dumplings for doneness. They should be fluffy and cooked through. If they are not quite done, cover and let them cook for a few more minutes.
- Once the dumplings are fully cooked, remove the pot from heat. Serve the chicken and dumplings hot, garnished with fresh herbs if desired.
Tips
- Use fresh ingredients for the best flavor - especially the chicken and vegetables.
- Don't overmix the dumpling batter; this can make them tough instead of light and fluffy.
- Keep the pot covered while dumplings are cooking to ensure they steam properly.
- For extra richness, you can substitute some of the milk with heavy cream.
- If the broth seems too thin, you can thicken it by mixing a little cornstarch with cold water and stirring it in.
- Let the dish rest for 5-10 minutes after cooking to allow flavors to meld together.
- Leftover chicken and dumplings can be stored in the refrigerator and taste even better the next day!
Nutrition Facts
Calories: 477kcal
Carbohydrates: 38g
Protein: 26g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 82mg
