Introduction to Old-Fashioned Southern Chicken and Dumplings
Old-Fashioned Southern Chicken and Dumplings is more than just a meal; it's a heartwarming tradition that embodies comfort and nostalgia. This dish has been lovingly prepared in Southern kitchens for generations, bringing families together around the dinner table. The rich, savory broth combined with tender chicken and fluffy dumplings creates a dish that warms not only the tummy but the soul.
What makes this dish so special? It often reminds us of Sunday dinners with family, where the smell of simmering chicken fills the house, and stories are shared over hearty bowls of warmth. It’s an experience that fosters connection, making Old-Fashioned Southern Chicken and Dumplings a cherished family favorite.
In fact, according to a survey by the American Chicken Council, chicken is the most popular protein in the United States, with families opting for comforting classics during colder months. You might also find that cooking this dish allows you to experiment with flavors, add your own twist, or even invoke memories of your Southern roots.
So, grab your apron and let’s dive into the world of Old-Fashioned Southern Chicken and Dumplings! Whether you're a seasoned cook or a kitchen newbie, this comforting recipe is sure to become a go-to favorite. For more tips on mastering comfort food, check out Southern Living.
Ingredients for Old-Fashioned Southern Chicken and Dumplings
When it comes to preparing Old-Fashioned Southern Chicken and Dumplings, having the right ingredients can make all the difference. Here’s a simple breakdown to get you started.
Essential Ingredients
To create this comforting dish, you’ll need:
- A whole young chicken (3 to 4 pounds) for rich flavor
- Celery and onion to build a flavorful broth
- Chicken base (like Better Than Bouillon) or chicken bouillon cubes for seasoning
- Salt and black pepper to taste
- All-purpose flour for the dumplings, giving them that hearty texture
- Ice water to keep the dough from getting too warm
- Cream of chicken soup for a creamy finish
These basic ingredients will help you craft a delicious masterpiece your friends and family will love!
Optional Ingredients for Variations
Feel free to tailor the dish to your taste. Consider adding:
- Fresh herbs like thyme or rosemary for a pop of freshness
- Carrots or peas for added veggies—who doesn’t love a little color?
- Turkey bacon or chicken ham for extra richness in the broth
With these options, you’ll easily keep your Old-Fashioned Southern Chicken and Dumplings recipe fresh and exciting! Check out Southern Living for more inspiration on variations and tips.
Step-by-step preparation for Old-Fashioned Southern Chicken and Dumplings
Preparing Old-Fashioned Southern Chicken and Dumplings is not just about cooking; it's about creating a cherished memory around the dinner table. Follow these steps to craft a deliciously heartwarming dish that bridges generations.
Preparing the chicken
Start with a whole young chicken, about 3 to 4 pounds. First, you’ll want to remove any innards and the neck (if included). Place the chicken in a large stock pot and surround it with three ribs of celery and a quartered onion. Sprinkle in a tablespoon of chicken base or a few bouillon cubes, followed by salt and pepper. Add enough water to just cover the chicken—roughly 12 cups. Setting your stove to medium heat, allow it to reach a gentle boil. This is the heart of your Old-Fashioned Southern Chicken and Dumplings, so don’t rush it; let it simmer for about an hour until the meat starts to fall off the bone.
Making the stock
After simmering, it’s time to carefully remove the chicken. Keep it aside for later. Use a fine mesh strainer or tongs to lift out the onion and celery, discarding them. You're left with a rich, fragrant stock, the base for your dish. If you're unsure about the seasoning levels, taste your stock. A well-seasoned broth makes all the difference!
Crafting the dumplings
While your stock is cooling, let’s jump into making the dumplings. In a medium-sized bowl, mix 2 cups of all-purpose flour with ¾ cup of ice water. This will create a shaggy dough. Knead the dough a few times until it comes together and turns smoother. Roll it out on a floured surface to about ⅛-inch thick, turning periodically to prevent sticking.
Using a pizza cutter, slice your dough into 1-inch strips, then cut those strips into 2-inch lengths. It’s best to let these dumplings rest for a bit so they can rise slightly, making them delightfully tender.
Cooking the dumplings in the broth
Once you've shredded the chicken and set it aside, return your stock to the heat. The fun part begins! Stir in a can of cream of chicken soup, whisking until everything combines beautifully. Taste and adjust the seasoning if necessary. If you prefer a thicker broth, make a cornstarch slurry by mixing cornstarch with a bit of water, whisking it in until bubbly.
Bring the broth to a rolling boil, then gently drop in the dumplings one at a time, stirring carefully. You want to avoid them sticking together. Cook for about five minutes until they float and are tender.
Combining chicken and dumplings
Finally, fold the shredded chicken back into the pot, stirring gently to combine all those hearty flavors. Let it cook long enough for the chicken to heat through—about five more minutes. Now, your delicious Old-Fashioned Southern Chicken and Dumplings is ready! Serve in bowls with some cornbread on the side for that extra Southern flair.
This dish isn’t just dinner; it’s a comforting embrace on a plate. Enjoy every finger-lickin' bite!
Variations on Old-Fashioned Southern Chicken and Dumplings
Chicken and dumplings with a twist
Why not elevate your traditional Old-Fashioned Southern Chicken and Dumplings by adding your favorite herbs or spices? Try incorporating fresh rosemary or thyme for an aromatic boost, or even a pinch of cayenne for some background heat. You could also swap out the cream of chicken soup for a spinach-artichoke dip for a creamy twist that packs a flavor punch.
Gluten-free version of the dumplings
Don’t let gluten limits your enjoyment! You can make Old-Fashioned Southern Chicken and Dumplings accessible by using gluten-free flour in your dumpling recipe. Brands like Bob’s Red Mill or Cup4Cup provide great substitutes without sacrificing taste. Just ensure you adjust the water as needed to achieve the right dough consistency. With these adaptations, everyone can enjoy a comforting bowl of this classic dish!
Need more tips for cooking or ingredient substitutions? Check out this guide.
Cooking Tips and Notes for Old-Fashioned Southern Chicken and Dumplings
Secrets to Perfectly Tender Dumplings
Achieving fluffy dumplings is all about the dough. Don’t overwork it; just knead enough to bring it together. Let them rest for a few minutes before cooking, as this can help them rise beautifully in the broth. If you prefer a lighter texture, consider using self-rising flour instead of all-purpose flour. It gives a lovely lift that you won't want to miss!
Stock Seasoning Tips
The key to flavorful Old-Fashioned Southern Chicken and Dumplings is in the stock. Be generous with your seasonings—taste and adjust gradually. Adding chicken base or bouillon will elevate the flavor profile significantly. For more complexity, throw in some garlic or fresh herbs while the chicken simmers. A well-seasoned broth makes all the difference in your final dish, so don’t rush this step!
For more tips on perfecting your chicken stock, check out this guide on stock making.
Serving Suggestions for Old-Fashioned Southern Chicken and Dumplings
Ideal Side Dishes
While enjoying Old-Fashioned Southern Chicken and Dumplings, you might consider some classic Southern sides to complement the dish. Try pairing with:
- Collard Greens: Their slightly bitter flavor balances the richness of the dumplings.
- Cornbread: A slice or two can add that perfect touch of sweetness.
- Green Beans: Steamed or sautéed, they add a fresh, vibrant contrast.
These sides not only enhance the meal but also embrace that comforting Southern charm.
Creative Garnishes
Elevate your Old-Fashioned Southern Chicken and Dumplings with some creative garnishes. A sprinkle of fresh parsley or chives adds a pop of color and a hint of freshness. Alternatively, consider adding a dollop of sour cream or a drizzle of hot sauce for an extra zing. For a twist, serve with freshly sliced cherry tomatoes on the side; their acidity cuts through the dish’s richness beautifully.
With these suggestions, you’re set to impress and fully enjoy this hearty classic!
Time Breakdown for Old-Fashioned Southern Chicken and Dumplings
When you're ready to dive into making Old-Fashioned Southern Chicken and Dumplings, here’s a quick guide on how to allocate your time for this heartwarming dish!
Preparation Time
To kick off, you'll need about 30 minutes to prepare the chicken and the dumpling dough. It's a great time to enjoy some music or a podcast while you chop and mix.
Cooking Time
The cooking process takes approximately 1 hour and 20 minutes, allowing the chicken to simmer to perfection and giving the dumplings time to cook just right.
Total Time
Altogether, you’re looking at a cozy 1 hour and 50 minutes from start to finish—a perfect recipe for a Sunday family dinner or any gathering where comfort food is a must.
For more tips on meal prep and cooking times, check out resources like Food Network or BBC Good Food. Enjoy the journey to making this comforting Southern classic!
Nutritional Facts for Old-Fashioned Southern Chicken and Dumplings
Calories per serving
Each serving of Old-Fashioned Southern Chicken and Dumplings contains approximately 647 calories. This classic dish not only offers comfort but also a satisfying balance of flavors.
Key nutritional components
When savoring this hearty meal, you’ll benefit from key nutritional elements:
- Protein: 40g, essential for building and repairing tissues
- Fat: 30g, which includes healthy unsaturated fats
- Carbohydrates: 51g, primarily from the dumplings that provide energy
Additionally, it contains vitamins and minerals such as:
- Vitamin A: 464 IU for eye health
- Iron: 5mg, crucial for oxygen transport in the body
For more detailed insights on nutrient values, you might find the USDA FoodData Central a helpful resource. With Old-Fashioned Southern Chicken and Dumplings, you can enjoy a wholesome meal that nourishes both body and soul!
FAQs about Old-Fashioned Southern Chicken and Dumplings
Can I use a different type of chicken?
Absolutely! While a whole young chicken is traditional for Old-Fashioned Southern Chicken and Dumplings, you can use chicken thighs or breasts if that’s what you have on hand. Just remember, different cuts may require slight adjustments in cooking time, so keep an eye on them to ensure they’re beautifully tender.
What can I substitute for cream of chicken soup?
If you're looking for a substitute, try a homemade roux—just whisk together flour, butter, and chicken broth until thick. For a healthier option, consider using a mixture of Greek yogurt and chicken broth; it gives a creamy texture without the can. For more detailed alternatives, check out cooking resources like Serious Eats.
How do I store leftover chicken and dumplings?
To keep your Old-Fashioned Southern Chicken and Dumplings fresh, store them in an airtight container in the fridge. They’ll last 3-4 days. You can also freeze them for up to 3 months; just be aware that the dumplings may become a little softer after thawing. Reheat gently on the stove or in the microwave, adding a splash of chicken broth to bring back some of that creamy consistency.
Conclusion on Old-Fashioned Southern Chicken and Dumplings
Creating Old-Fashioned Southern Chicken and Dumplings is a delightful culinary adventure that brings comfort to the dinner table. With its rich flavors and hearty components, this dish embodies the warmth of Southern hospitality. Whether for a special occasion or a cozy weeknight meal, it’s sure to be a family favorite!
Old-Fashioned Southern Chicken and Dumplings
Equipment
- large stock pot
Ingredients
Chicken and Soup Base
- 1 whole young chicken (3 to 4-pound)
- 3 ribs celery (each cut into 3 large pieces)
- 1 large onion (peeled and quartered)
- 1 tablespoon chicken base (like Better Than Bouillon) or 3 chicken bouillon cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 12 cups water enough to just cover the chicken
Dumplings
- 2 cups all-purpose flour see note
- ¾ cup ice water
- 1 10.5-ounce can cream of chicken soup
- 3 tablespoons cornstarch optional
Instructions
Cooking Chicken
- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
Making Dumplings
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about ⅛-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
Final Cooking
- Once cool enough to handle, remove the meat from the chicken and shred. Discard the bones and skin. Set the meat aside.
- Return the stock to medium-high heat. Add the cream of chicken soup and whisk to combine. Add additional salt and pepper gradually to taste. I've used as much as 1 additional tablespoon of salt in this step. It's important to get the stock seasoned well before adding the dumplings. If you prefer a thicker broth, whisk together 3 tablespoons of cornstarch with ¼ cup of cool water to form a slurry. Whisk the slurry into the broth and bring to a boil to thicken.
- Bring the broth to a rolling boil. Add the dumplings to the stock one at a time - dropping them into the broth and not on top of one another. Stir gently. Once all of them are added, cook them for about 5 minutes or until they are tender and begin to float. Gently add the chicken to the pot and stir to combine. Cook long enough for the chicken to heat through.
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