This Southern Chicken and Dumplings is the ultimate comfort food, featuring tender pieces of poached chicken and soft, pillowy dumplings swimming in a rich, aromatic broth. The broth is built from scratch using whole chicken, carrots, parsnips, and onions, infused with fresh dill and parsley for a bright, herbaceous note. The dumplings, made with a simple egg and flour batter, puff up gently in the simmering liquid, absorbing the savory flavors of the stock. Perfect for cold evenings or when you need a warm, hearty meal, this dish brings home-style satisfaction to the table. Its simple to prepare with pantry staples and fresh produce, offering a wholesome, protein-packed dinner that feels like a hug in a bowl.
Southern Chicken And Dumplings
Description
This Southern Chicken and Dumplings is the ultimate comfort food, featuring tender pieces of poached chicken and soft, pillowy dumplings swimming in a rich, aromatic broth. The broth is built from scratch using whole chicken, carrots, parsnips, and onions, infused with fresh dill and parsley for a bright, herbaceous note. The dumplings, made with a simple egg and flour batter, puff up gently in the simmering liquid, absorbing the savory flavors of the stock. Perfect for cold evenings or when you need a warm, hearty meal, this dish brings home-style satisfaction to the table. Its simple to prepare with pantry staples and fresh produce, offering a wholesome, protein-packed dinner that feels like a hug in a bowl.Ingredients
Directions
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Tie the parsley and dill sprigs together with kitchen twine to create a bouquet garni.
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Cut the chicken into serving-sized pieces.
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Place the chicken pieces and giblets (discarding the liver) into a very large heavy pot.
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Add the sliced carrots, quartered onions, sliced parsnips, black pepper, chopped parsley, and the tied herb sprigs to the pot.
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Add enough cold water to cover all ingredients by about an inch.
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Bring the pot to a boil over medium-high heat, then reduce heat to low to maintain a gentle simmer.
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Simmer for 45-60 minutes, skimming off any fat or foam that rises to the surface, until the chicken is tender.
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Remove the pot from heat and discard the tied herb sprigs.
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Using a slotted spoon, remove the chicken and vegetables from the broth and place them in a bowl.
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Keep the chicken and vegetables warm in an oven that has been preheated and then turned off.
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For the dumplings, place 1 1/2 cups flour into a large bowl.
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In a separate bowl, whisk together 1 beaten egg, 1/3 cup chopped fresh parsley, 1/2 teaspoon poultry seasoning or sage, 1/2 teaspoon black pepper, and 1/2 cup milk.
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Pour the wet ingredients into the flour and mix until just combined; refrigerate the batter for 10 minutes.
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Bring the chicken broth back to a boil, then reduce heat to maintain a slow, steady boil.
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Drop the dumpling batter by rounded teaspoons into the simmering broth.
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Cover the pot tightly and simmer for 15 minutes without removing the lid.
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Remove the cooked dumplings with a slotted spoon and add them to the bowl with the chicken and vegetables.
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Spoon some of the hot broth over the chicken, vegetables, and dumplings.
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Garnish with additional chopped parsley if desired and serve immediately with extra broth on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 898.4kcal
- % Daily Value *
- Total Fat 41.9g65%
- Saturated Fat 11.3g57%
- Cholesterol 303.0mg101%
- Sodium 384.8mg17%
- Total Carbohydrate 18.3g7%
- Dietary Fiber 4.7g19%
- Sugars 6.5g
- Protein 95.9g192%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
