My Chicken and Southern Herb Dumplings bring you Southern comfort plus. A rich broth and to die for herbed dumplings make this a huge winner!
Chicken and Dumplings has long been one of my favorite comfort meals. When I lived in Northern California, we had a neighbor named Doug and he grew up on this dish. He was from a teeny tiny town in Indiana. He called it Chicken and Noodles instead of Chicken and Dumplings but, ironically, he made his recipe just as I had learned to make mine.
Hand rolled noodles, lots of chicken and nicely cooked, simple veggies and a good amount of thyme. The thing that was really funny was that he was ever so slightly covetous of his recipe, it was his family’s “DISH”, it was his THING to make! Yet mine was so dinged danged close, it was virtually the exact same recipe!
I always liked mine a bit brothy-er (I know that really isn’t a word…..LOL), so mine was almost like a soup, but that was the only difference in our dishes. He said that that particular thing, the fact that my recipe was a bit soupy, gave him solace, that our dishes were different. I guess it was important to him that no one could exactly duplicate his Chicken and Noodles recipe! I told him it didn’t matter cuz I was calling the dish by its correct name, so I was, of course, making Chicken and Dumplings, I mean, DUH!!!!! His family honor was safe!!! Lol! Men…
When I tried this recipe I was absolutely floored. I love me my Chicken and Dumplings recipe and I raised my babies on it. It’s the food of my soul! I’m “attached” to that recipe if you know what I mean.
Then I made this recipe…….it’s like my recipe only even better! The broth is just a bit richer, there are peas in addition to the usual veggies, and the dumplings have herbs rolled in the dough. It’s everything I love only Mo’ BETTER!!! Let me tell you right now this is good..I mean GOOD!!!! It’s the kind of dish you long for when you need comfort food. The kind of dish that doesn’t just whisper your name, it outright Yells your name when you need comfort food!
Now, you need to know, this isn’t the dish you whip up after work for a weeknight dinner. This is the kinda dish you start early on a Sunday and serve for Sunday supper. It takes time to make. It’s good old fashion slow food. In my ever so humble opinion, it’s beyond worth it! I always put on my favorite music (that would be a little bit of Blake, Alan and Eric Church just to name a few) and just enjoy the process ♥
Chicken and Southern Herb Dumplings
Chicken and Stock:
- 1 4-5 Pound Whole Chicken
- 4 Large Carrots Cut Into Thirds
- 4 Celery Cut Into Thirds
- 2 Large Yellow Onions Quarted
- 6 Garlic Cloves Smashed
- 6 Sprigs Fresh Thyme
- 1 Sprig Fresh Rosemary
- 2 Dried Bay Leaves
- 8 Cups Chicken Broth
- 4 Cups Water
- 2 Teaspoons Salt
- 1/2 Teaspoon Black Pepper
- 3 Cups All Purpose Flour
- 1 1/2 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1/3 Cup Chopped Fresh Herb Mix of Thyme Rosemary, Parsely
- 1/2 Cup plus 3 Tablespoons Shortening
- 1 Cup Whole Milk
- 2 Tablespoons Butter
- 1 Cup Carrots Diced
- 1 Cup Celery Diced
- 1 Cup Yellow Onion Diced
- 1 1/2 Cups Frozen Peas
- Cook chicken and make stock by combining all ingredients in an 8 quart or larger heavy-bottomed pot. Bring to a simmer and cook until the chicken is falling off the bones tender, about 1 hour. Remove the chicken from the pot and set aside until it's cool enough to handle. While chicken is cooking, prepare the dumplings.
- Make the dumplings: In a medium bowl, mix the flour, salt, baking powder, and the fresh herbs with a fork. Add the shortening and cut it into the flour mixture with a pastry blender or two knives (the mixture will look like coarse crumbs). Add the milk and stir until combined. Gather the dough into a ball. Flour your countertop. Turn your dough out on the floured counter. Knead the dough gently until it comes together about 6-7 times. Divide the dough into thirds. Roll out the dough, one third at a time, until it's 1/8 inch thick. Cut the rolled out dough into roughly 1-inch strips then cut the strips crosswise into roughly 1 1/2 inch rectangles. (Use a floured knife or pastry cutter to do this don't worry if your pieces aren't exactly the same size...they're handmade!). Place cut pieces on a lightly floured baking sheet. Repeat the rolling and cutting with the rest of the dough then stack the other layers of cut dough between sheets of parchment paper on the same baking sheet. You can refrigerate the dumplings at this point if you aren't serving right away, for up to one day.
- Remove the skin and bones from the cooked chicken and shred or cut it into bite-size pieces; set aside.
- Strain the broth into another large bowl or pot and discard the cooked veggies. Set aside. Add the butter to the original large pot and saute the diced carrot, celery and onion for 5-7 minutes on medium heat. Carefully add back the strained broth to the pot, increasing the heat to high, and bring to a boil. When the stock is boiling add the dumplings in batches, stirring between additions. Return the stock to a boil, then reduce the heat to low and cover and simmer for 15 minutes. Stir the dumplings. Cover and cook another 15 minutes.
- Stir in the chicken and the peas. Bring the stock back to a gentle boil then cover the pot and remove it from heat. Allow the Chicken and Dumplings to sit, covered for 20 minutes before serving.
More Comforting Soup Recipes…
Chicken Tortellini Soup -One dish dinner loaded with juicy chunks of chicken, tender tortellini, veggies and a bit of sausage.
Easy Potato Soup – Comfort food, warm, quick, and easy to make!
Lasagne Soup – Rich tomato based soup loaded with Italian sausage, pasta, mushroom, and spinach!
Source: Slightly Adapted from Emeril Lagasse’s Sizzling Skillets And Other One-Pot Wonders