Southern Comfort: A Classic Take on Chicken and Dumplings

Have you ever craved a taste of the South? Well, look no further than this timeless recipe for old-fashioned Southern Chicken and Dumplings. It’s a dish that has been passed down through generations, with each family adding their own unique twist. When I make this recipe, I like to use a 12-ounce can of chicken breast instead of a whole chicken, but feel free to use whatever chicken parts you prefer.

The Delightful Combination

This recipe captures the essence of Southern comfort food, with tender chicken, hearty vegetables, and fluffy dumplings all simmered together in a delicious broth. It’s a meal that warms the soul and leaves you feeling satisfied.

The Chicken

Traditionally, a whole chicken is used for this recipe, but I’ve found that using chicken parts like necks, wings, backbones, and giblets works just as well. You can save these parts in the freezer until you have enough to make a batch. If your chicken was previously frozen, cook off the parts and freeze the broth and chicken for later use.

The Ingredients

Here’s what you’ll need:

  • 1 large chicken or a 12-ounce can of chicken breast
  • 2 large potatoes, peeled and diced (optional)
  • 1 cup diced onion
  • 1 ½ cups diced celery
  • ½ teaspoon pepper
  • Salt to taste
  • Water

Cooking Instructions

  1. Start by covering the chicken with water in a large pot and cook until tender.
  2. Remove the chicken from the broth and set it aside to cool and debone. If you refrigerate the broth for a few hours or overnight, the fat will rise to the top and can be easily removed.
  3. Add the diced vegetables to the broth along with salt and pepper. Bring the broth to a boil.
  4. While the broth is boiling, prepare the pot pie dough.
  5. For the pot pie dough, mix 4 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder in a large bowl. Add 2 tablespoons of butter and 1 ½ cups of milk. Mix well until a firm dough forms.
  6. Divide the dough in half and roll out the first half on a lightly floured surface. Cut the dough into small squares (approximately 1 ½ inch) and drop them into the boiling broth. Repeat with the remaining dough.
  7. Cook the dumplings until they are puffed and tender. The dish is typically served as a stew, but you can also add additional vegetables like coleslaw, pepper slaw, peas, carrots, or broccoli to accompany it.
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An All-Around Favorite

According to my loved ones, the best part of this dish is undoubtedly the dough. Its fluffy texture and delicious flavor make it irresistible. However, I must admit that I equally love every aspect of this classic Southern meal.

If chicken isn’t your thing, don’t worry – you can easily substitute it with beef or even try some alternative options. I’ve heard stories of using squirrel or rabbit, and I’ve even enjoyed a delectable ham and bean version at the local fire hall.

So, if you’re looking for a taste of Southern tradition, gather your ingredients, and get ready to indulge in the comforting flavors of old-fashioned Southern Chicken and Dumplings. For more mouthwatering recipes and tips, visit Rowdy Hog Smokin BBQ.