Introduction to Old-Fashioned Southern Chicken and Dumplings
When you take a bite of Old-Fashioned Southern Chicken and Dumplings, you're not just enjoying a meal; you're relishing in a rich tradition that dates back generations. This dish is a beloved staple in Southern cuisine, brimming with history and love. What makes it so special? Simply put, it’s the combination of tender chicken, hearty dumplings, and a savory broth that warms not just the belly, but the entire spirit.
What makes Southern Chicken and Dumplings a comforting classic?
Southern Chicken and Dumplings stand out for their simplicity and heartiness. On a chilly evening, there's nothing quite like the aroma wafting from a pot of simmering chicken, fresh vegetables, and fluffy dumplings. As you gather around the table with family or friends, each spoonful brings nostalgia and comfort, reminiscent of Sunday dinners at grandma's house.
Did you know that comfort foods, like chicken and dumplings, can evoke positive emotions and create lasting memories? According to the Institute of Culinary Education, the warmth of such traditional dishes can bridge generations and foster connections. Whether you're cooking for yourself or sharing with others, Old-Fashioned Southern Chicken and Dumplings might just become your new favorite family tradition. So, let's dive into the classic recipe and start creating those heartwarming moments in your own home!
Ingredients for Old-Fashioned Southern Chicken and Dumplings
When it comes to crafting the perfect Old-Fashioned Southern Chicken and Dumplings, having the right ingredients is essential for that comforting, homestyle flavor. Here’s a breakdown to help you gather everything you need for this beloved dish.
Essential ingredients for the dish
- Whole Chicken: Opt for a 3 to 4-pound young chicken to get tender meat that adds richness to your broth.
- Vegetables: You’ll need 3 ribs of celery and 1 large onion, both of which lend depth to the broth.
- Chicken Base: A tablespoon of chicken base (like Better Than Bouillon) or 3 chicken bouillon cubes enhances flavor significantly.
- Seasoning: Don’t forget 2 teaspoons of salt and 1 teaspoon of black pepper to season the broth perfectly.
- Dumpling Base: You’ll need 2 cups of all-purpose flour and ¾ cup of ice water for those delightful dumplings.
- Cream of Chicken Soup: This adds creaminess and enhances the flavor profile.
Optional ingredients for added flavor
- Cornstarch: About 3 tablespoons can thicken the broth if you prefer a heartier consistency.
- Herbs and Spices: Consider using bay leaves or thyme for an aromatic twist.
Feel free to adjust these ingredients based on your taste and dietary preferences. For more tips on finding the best fresh ingredients, check out this guide on seasonal produce. Happy cooking!
Step-by-Step Preparation of Old-Fashioned Southern Chicken and Dumplings
Making Old-Fashioned Southern Chicken and Dumplings is an incredible way to bring warmth and nostalgia to your dining table. Follow these steps, and you'll be rewarded with a creamy broth, tender chicken, and fluffy dumplings that everyone will love.
Prepare the chicken and stock
Start by removing the neck and innards from your 3 to 4-pound whole young chicken. Place the chicken in a large stockpot, and add 3 ribs of celery (cut into large pieces), a quartered onion, 1 tablespoon of chicken base (like Better Than Bouillon), 2 teaspoons salt, and 1 teaspoon black pepper. Cover everything with about 12 cups of water. Bring it to a low boil over medium heat, and let it simmer for roughly an hour. This process not only cooks the chicken but also creates a flavorful stock — the foundation of your dish. Once the chicken is tender and begins to fall off the bone, remove it from the pot, and strain out the veggies.
Create the dumpling dough
For the dumplings, grab a medium bowl and combine 2 cups of all-purpose flour with ¾ cup ice water. You can use a fork to mix until it forms a shaggy dough. Then, knead the dough briefly on a floured surface. The goal is to combine the ingredients fully. Roll the dough out until it’s about ⅛-inch thick. Be sure to dust flour under and on top of the dough to avoid sticking. As you roll, give it a quarter turn every so often.
Rolling and cutting the dumplings
It’s time to shape those dumplings! Using a pizza cutter, slice your rolled dough into 1-inch strips, then cut each strip into approximately 2-inch lengths. Lay them flat to rest; this helps them hold their shape better when you add them to the stock.
Shredding the chicken
After the chicken has cooled enough to handle, remove the skin and bones and begin shredding the meat. I find it helpful to use two forks for this process. Set the shredded chicken aside while you get the stock ready for the next delicious step.
Combining the dumplings and chicken in the stock
Bring your flavorful stock back to medium-high heat. Stir in a can of cream of chicken soup and whisk to blend; this adds creamy goodness to the broth. Taste and adjust the seasoning, adding extra salt or pepper as needed. If you'd like a thicker broth, combine 3 tablespoons of cornstarch with ¼ cup of cool water, then whisk it into your stock. Once at a rolling boil, carefully add the dumplings one by one, stirring gently. They typically cook in about 5 minutes, and you'll know they’re done when they float. Finally, add the shredded chicken back to the pot, mix it all together, and let it heat through.
Serve your Old-Fashioned Southern Chicken and Dumplings warm, and enjoy a bowlful of comfort! Check out Southern Living for more Southern recipes that warm the soul.
Variations on Old-Fashioned Southern Chicken and Dumplings
Gluten-Free Dumplings
If you’re looking to enjoy Old-Fashioned Southern Chicken and Dumplings without gluten, it’s easy to adapt! Simply replace all-purpose flour with a 1:1 gluten-free flour blend. Many brands offer great alternatives that work wonderfully in dumpling recipes. Just be sure to check that your chicken base and cream of chicken soup are also gluten-free.
Adding Vegetables for Extra Nutrition
Why not boost the nutrient content of your dish? Toss in some chopped carrots, peas, or even leafy greens like spinach while cooking the dumplings. This adds not only vibrant color but also a delightful flavor twist. Plus, sneaking in veggies ensures that you’re getting a balance of nutrients alongside that comforting experience. For a refreshing take, consider green beans or corn, too!
Adding these variations can make your Old-Fashioned Southern Chicken and Dumplings not only heartwarming but also a bit healthier. Give it a try!
Cooking Tips and Notes for Old-Fashioned Southern Chicken and Dumplings
Tips for Achieving the Perfect Dumplings
To create those heavenly, tender dumplings that everyone raves about, remember to keep your dough as chill as possible. Use ice-cold water for mixing, and avoid over-kneading; just a few folds will do! If you want lighter dumplings, opt for self-rising flour. And don’t forget—let them rest for a bit before adding to the broth.
Seasoning Suggestions to Enhance Flavor
Seasoning your broth is crucial for that authentic Old-Fashioned Southern Chicken and Dumplings taste. Start with salt and black pepper, and consider experimenting with garlic powder, onion powder, or even fresh herbs like thyme or parsley. A splash of lemon juice can add brightness to the dish. Remember, taste as you go; it’s the best way to achieve perfection! For more inspire, you can check out great seasoning tips at Food Network.
Serving Suggestions for Old-Fashioned Southern Chicken and Dumplings
Complementary Sides to Serve Alongside
Pair your Old-Fashioned Southern Chicken and Dumplings with rustic sides that enhance this comfort dish. Consider serving:
- Collard Greens: The slight bitterness complements the richness of the dumplings.
- Cornbread: A warm piece of cornbread is perfect for soaking up every drop of that savory broth.
- Mashed Potatoes: Fluffy and buttery, they make the meal even cozier.
These sides not only round out the meal but also keep that Southern spirit alive!
Ideas for Garnishing the Dish
Elevate your Old-Fashioned Southern Chicken and Dumplings with a touch of green. Fresh herbs like parsley or chives offer a pop of color and flavor. A sprinkle of cracked black pepper adds a nice kick. For a zestier finish, consider a drizzle of lemon juice over the top, enhancing the dish’s warmth with a pinch of brightness.
By using these garnishing ideas and complementary sides, you're sure to impress family and friends with your cooking!
Time Breakdown for Old-Fashioned Southern Chicken and Dumplings
Preparation Time
Getting everything ready for your Old-Fashioned Southern Chicken and Dumplings is a breeze! Set aside 30 minutes to chop vegetables, prepare the chicken, and whip up those delightful dumplings. It's a fun way to get your kitchen in gear!
Cooking Time
Once you’ve prepped, it's time to bring everything together. Cooking will take about 1 hour and 20 minutes. This includes simmering the chicken to perfection and allowing those dumplings to soak up all that rich flavor!
Total Time
In total, you’ll need approximately 1 hour and 50 minutes to create this heartwarming dish. With just a bit of patience, you’ll have a comforting meal that’s sure to bring smiles around the table. Feel free to adjust these times based on your kitchen rhythm and style!
For more tips on Southern cooking, check out Southern Living for inspiration and techniques.
Nutritional Facts for Old-Fashioned Southern Chicken and Dumplings
Calories per serving
Each serving of Old-Fashioned Southern Chicken and Dumplings packs a hearty 647 calories, making it a satisfying meal that warms both heart and soul.
Key nutritional components
This classic dish is loaded with important nutrients:
- Protein: 40g, essential for muscle repair and growth.
- Carbohydrates: 51g, providing much-needed energy.
- Fat: 30g, including healthy fats which support overall well-being.
For a deeper dive into nutrition, the USDA is a great resource for assessing how these numbers fit into your daily dietary needs.
FAQs about Old-Fashioned Southern Chicken and Dumplings
Can I use frozen chicken for this recipe?
Absolutely! You can use frozen chicken for your Old-Fashioned Southern Chicken and Dumplings, but it’s essential to adjust the cooking time. Be sure to thaw the chicken completely before adding it to your broth to ensure even cooking. If you start with frozen chicken, plan to increase the simmering time to allow the meat to cook thoroughly.
How can I store leftovers effectively?
Leftovers can be a delightful bonus! To store your Old-Fashioned Southern Chicken and Dumplings, let them cool completely, then transfer to an airtight container. They will last in the refrigerator for up to 3 days. For longer storage, consider freezing the dish—just be aware that the dumplings may lose their texture once reheated.
What’s a good substitute for cream of chicken soup?
If you're looking for a substitute for cream of chicken soup, consider using homemade alternatives like a simple roux combined with chicken broth and milk. You can also use store-bought alternatives like cream of mushroom soup or a creamy vegetable soup. For a lighter option, try pureed silken tofu mixed with chicken broth.
Conclusion on Old-Fashioned Southern Chicken and Dumplings
Why this dish is worth making at home
There’s something truly special about Old-Fashioned Southern Chicken and Dumplings. This dish not only nourishes the body but also connects you with cherished culinary traditions. By making it at home, you gain control over ingredients and flavors, creating a warm, comforting meal perfect for any gathering or cozy night in. Your kitchen will be filled with delightful aromas that bring a taste of the South right to your table—wouldn’t that be a delightful experience? Plus, sharing this dish with loved ones creates lasting memories, making it more than just a meal; it’s an invite to a little slice of Southern hospitality.
Old-Fashioned Southern Chicken and Dumplings
Equipment
- Large stock pot
Ingredients
Chicken and Stock
- 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 cover the chicken)
Dumplings
- 2 cups all-purpose flour see note for lighter dumplings
- ¾ cup ice water
- 1 can (10.5-ounce) cream of chicken soup
- 3 tablespoons cornstarch (optional)
Instructions
Cooking Instructions
- 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.
- 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.
- 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. 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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