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Chicken and dumplings

Chicken and dumplings is a classic American comfort food, particularly emblematic of Southern cuisine, featuring tender stewed chicken pieces simmered in a rich, savory broth alongside soft, flour-based dumplings that absorb the flavorful liquid.^[1] The dish typically uses a whole chicken or bone-in pieces for depth of flavor, with dumplings prepared either as flat, rolled strips resembling noodles—known as "slicks" or "pastry" in the South—or as dropped balls of biscuit-like dough.^[2] Often minimally seasoned with salt, pepper, and sometimes a touch of cayenne, it emphasizes the natural taste of the chicken without heavy vegetables or herbs, resulting in a hearty, one-pot meal that serves as both sustenance and solace.^[3] The origins of chicken and dumplings trace back to European culinary traditions of boiled puddings and dumplings, which were adapted in the American South as early as the 19th century.^[1] Recipes appear in foundational Southern cookbooks, such as Mary Randolph's The Virginia Housewife from 1836, which includes early versions of chicken stewed with dumpling-like additions, and Marion Cabell Tyree's 1879 Housekeeping in Old Virginia, marking the pairing of chicken with flat dumplings as a regional staple.^[2] Contrary to popular belief, the dish predates the Great Depression and Civil War, emerging not as a thrifty improvisation but as a luxurious preparation involving whole birds, which were relatively expensive before widespread poultry farming in the mid-20th century—costing about 34 cents per pound in 1928, equivalent to a significant portion of daily wages.^[1] Its evolution was influenced by enslaved African cooks and African-American culinary expertise, who refined techniques for stretching ingredients while enhancing flavor through long simmering.^[2] Regional variations highlight the dish's adaptability across the United States. In the Southern style, rolled dumplings dominate, boiled directly in the broth for a silky texture, as seen in eastern North Carolina where it's sometimes called "chicken and pastry."^[1] Northern interpretations, by contrast, favor dropped dumplings steamed atop the stew, often incorporating vegetables like carrots and celery for a lighter, more vegetable-forward profile.^[1] Modern adaptations may include self-rising flour for leavened dumplings or additions like cream for richness, but traditional recipes stress simplicity, using ingredients such as a 5-pound chicken, flour, butter, and basic seasonings to yield 8-10 servings after about 2.5 hours of cooking.^[2] Culturally, chicken and dumplings transcends class boundaries as a "great equalizer" in Southern cooking, enjoyed by families from all walks of life during times of abundance or hardship, and evoking deep nostalgia as a Sunday dinner tradition.^[3] Far from a symbol of poverty, it represented prosperity in its early iterations, with historical figures like Herbert Hoover invoking it in 1928 campaign promises of "a chicken in every pot."^[1] Today, it remains a beloved staple at home gatherings and is experiencing revival in contemporary Southern restaurants, underscoring its enduring role in American culinary heritage.^[3]

History

Origins and Influences

The origins of chicken and dumplings can be traced to European culinary traditions of the 17th and 18th centuries, where poached dough balls were commonly added to stews and broths for heartiness. In Britain, suet dumplings—made from flour, suet fat, and seasonings—emerged as a staple, with the term "dumpling" entering the English lexicon around 1600 in the Norfolk dialect, often poached in stock, soup, or milk to accompany meat dishes.^[4]^[5] These savory puddings, documented in 17th-century English cookbooks as boiled mixtures of suet and flour, provided a simple way to extend limited proteins like poultry in one-pot meals.^[6] Similarly, French influences included chicken fricassee, a creamy stew of cut-up poultry simmered in broth with herbs and thickened sauces, popular in 18th-century haute cuisine and adaptable for adding dough elements.^[7] This dish, involving slow-braised chicken in wine or stock, reflected broader European practices of combining tender meats with enriched liquids, setting precedents for later adaptations.^[8] Early colonial adaptations in the American colonies during the 1700s blended these European elements with local ingredients, as settlers incorporated familiar stewing methods into New World cooking. By the late 18th century, recipes for poultry dishes with dough combinations appeared in American print, reflecting these imported influences amid resource scarcity. A notable example is found in Amelia Simmons' American Cookery (1796), the first cookbook authored and published in the United States, which includes a "Chicken Dumplings" recipe: boil fowl in water with onion and salt, prepare a simple dough of flour and water rolled thin, cut into squares, and simmer in the broth until tender.^[9] This early formulation—using basic pantry staples to create a cohesive, nourishing dish—demonstrates how British and French stewing practices were localized, paving the way for broader culinary integration.^[10]

Evolution in American Cuisine

Chicken and dumplings spread across the United States in the 19th century through waves of European immigration, particularly from Germany, where immigrants introduced variations like the Pennsylvania Dutch bott boi, a hearty soup featuring square noodles simmered in chicken or meat broth.^[11]^[12] Early American cookbooks adapted these influences, with recipes for suet dumplings appearing in Mary Randolph's The Virginia House-wife (1836) and Lettice Bryan's The Kentucky Housewife (1839), evolving into stewed chicken paired with rolled dumplings by the late 1800s, as seen in Marion Cabell Tyree's Housekeeping in Old Virginia (1879).^[1]^[2] Although often associated with the Great Depression as an economical meal made from chicken scraps to feed large families, the dish predates this era by nearly a century, with documented recipes in post-Civil War publications that highlight its role as a versatile, filling preparation rather than a product of scarcity.^[1]^[3] Following World War II, chicken and dumplings appeared in community cookbooks and magazines by the mid-20th century.^[13] Campbell's introduced canned iterations, such as Chicken 'N Dumplings soup by the late 1960s, integrating the dish into everyday convenience foods and broadening its national appeal beyond regional traditions.^[14] African American and Appalachian cooking traditions significantly shaped the dish's identity as a mid-20th-century comfort food, with enslaved cooks and later Black servants refining Southern rolled-dumpling styles in Virginia and Kentucky households, emphasizing flavorful broths and tender chicken.^[2] In Appalachia, it became a symbol of communal sustenance and nostalgia, often prepared with local, slow-simmered elements to evoke home and resilience, solidifying its status as an enduring American staple.^[3]^[13]

Ingredients

Chicken Components

In traditional preparations of chicken and dumplings, a whole chicken, typically weighing 3½ to 4 pounds, is the preferred choice for the base, as it allows for the separation of white and dark meat portions during cooking to ensure even tenderness while maximizing flavor extraction from the bones and skin. Bone-in parts such as thighs and breasts are also commonly used, providing a balance of lean and fatty meat that contributes depth to the broth without requiring a full bird. This selection emphasizes the importance of collagen-rich elements, which are essential for developing a robust stock during the initial simmer.^[15] Historically, in the 19th century, the dish relied on older free-range farm birds, often stewing hens past their egg-laying prime or old roosters, which were tougher and more flavorful due to their active lifestyles on small farms. These birds, raised primarily for eggs rather than meat, were a valuable resource eaten sparingly, necessitating extended cooking times of several hours to tenderize the sinewy meat and extract its essence into the broth. Over time, with the advent of industrialized poultry farming in the 20th century, recipes shifted to younger, supermarket-available chickens, which cook more quickly but may yield a less intense flavor unless bone-in cuts are selected to mimic traditional results.^[3]^[16] The chicken is initially seasoned simply with salt and pepper to enhance its natural taste, then simmered in water or stock alongside classic aromatics like quartered onions, celery ribs, and carrots, which form a mirepoix base for infusing the broth with subtle sweetness and earthiness. Additional elements such as bay leaves, black peppercorns, and thyme may be included for layered depth, but the focus remains on letting the chicken's qualities shine through without overpowering additions.^[15]^[17] Nutritionally, the chicken serves as the primary protein source in the dish, delivering approximately 23 to 26 grams per serving depending on portion size and cut, supporting muscle repair and satiety. During the simmering process, heat breaks down collagen in the bones, skin, and connective tissues into gelatin, a natural thickener that gives the broth its characteristic silky texture and body without added starches. Poultry byproducts like these are recognized as rich reservoirs of this collagen-derived protein, contributing to the dish's comforting, nutrient-dense profile.^[18]^[19]

Dumpling Ingredients

The dumplings in chicken and dumplings are typically made from a simple dough that relies on flour as the primary structural component, providing the base for a tender yet cohesive texture when cooked. For dropped dumplings, the basic recipe includes all-purpose flour, baking powder for leavening to achieve a light and fluffy rise, salt for flavor enhancement, and a liquid such as milk or buttermilk to bind the ingredients and create a moist, spoonable batter that firms up upon simmering.^[15] In rolled dumplings, shortening or cold butter is added to the flour mixture to incorporate fat for flakiness and easier rolling into thin sheets, contributing to a chewier, noodle-like texture.^[20] Regional variations introduce tweaks to the core ingredients for distinct textures and flavors. In some Southern recipes, cornmeal is incorporated into the flour blend to add a subtle grit and heartier consistency, evoking the rustic qualities of cornbread while maintaining the dumpling's binding integrity.^[21] Pennsylvania Dutch styles often include eggs in the dough alongside flour, water or milk, and minimal leavening, yielding a denser, egg-enriched noodle that enhances richness without overpowering the broth.^[22] For those with gluten sensitivities, adaptations replace wheat flour with gluten-free alternatives like white rice flour combined with cornstarch and sweet rice flour to mimic the binding and tenderness of traditional dough, often using the same leavening and liquid ratios to ensure proper rise and structure.^[23] Standard proportions for both dropped and rolled versions call for approximately 2 cups of flour (or flour equivalent) to 1 cup of liquid, producing 12 to 15 dumplings depending on size, which balances moisture for softness without making the dough too sticky or dry.^[24]

Preparation

Broth and Chicken Base

The broth and chicken base forms the flavorful foundation of chicken and dumplings, typically starting with a whole chicken or separated parts placed in a large stockpot or Dutch oven and covered with cold water by about 2 inches. In traditional Southern recipes, minimal aromatics such as an onion or celery rib may be added for the broth and are usually strained out afterward to emphasize the natural chicken flavor, though some preparations use no additional ingredients beyond salt and pepper.^[25]^[26] The pot is brought to a boil over high heat, then reduced to a gentle simmer, often uncovered to allow scum to rise to the surface for easy removal. This simmering process extracts flavor from the chicken, typically taking 60-90 minutes for a 3- to 4-pound whole chicken to become tender and reach a safe internal temperature of 165°F (74°C) as measured in the thickest part.^[27] Once the chicken is fully cooked, it is removed from the pot and allowed to cool slightly before shredding the meat into bite-sized pieces, discarding the skin and bones. Throughout simmering, impurities and excess fat are skimmed from the surface using a spoon or ladle to promote a clearer broth.^[26] The broth is then strained through a fine-mesh sieve or cheesecloth into a clean bowl or pot, removing any solids like vegetable remnants for a smooth, clarified liquid that serves as the base for adding dumplings. In traditional Southern recipes, any added aromatics are usually strained out after cooking to maintain a clear broth focused on chicken flavor.^[26]^[28] This step ensures the final dish has a balanced texture and pure flavor concentration.

Making and Cooking Dumplings

In traditional preparations of chicken and dumplings, dumplings are formed and cooked directly in the simmering chicken broth to absorb its flavors and achieve the desired tenderness. Two primary methods exist: the dropped method, which yields softer, more pillowy dumplings, and the rolled method, which produces flatter, chewier ones characteristic of Southern styles. These techniques ensure the dumplings integrate seamlessly with the broth without becoming gummy or disintegrating. The dropped method involves preparing a loose batter and spooning or scooping portions—typically golf ball-sized—directly into the gently simmering broth. The pot is then covered and allowed to cook for 10 to 15 minutes without lifting the lid, allowing the dumplings to steam and expand. This approach, often used in quicker, one-pot recipes, results in dumplings that float to the surface when done and can be tested for doneness with a toothpick inserted into the center.^[29] For the rolled method, prevalent in classic Southern recipes, the dough is first kneaded briefly to develop structure, then rolled out to a thinness of about 1/4-inch and cut into squares or strips. These pieces are added one by one to the simmering broth to prevent clumping, then simmered gently for 8 to 20 minutes until tender and no longer doughy in the center. The rolling process allows for uniform cooking, with the dumplings slightly puffing as they absorb the broth's richness.^[25]^[20]^[30] A key to success in both methods is avoiding stirring the pot after the dumplings are added, as this can cause them to break apart and cloud the broth; instead, gently shake the pot if needed to submerge pieces. Overmixing the dough beforehand should also be minimized to prevent toughness from excess gluten development. The ideal texture features a fluffy or tender interior with a slight chew on the exterior, enabling the dumplings to hold their shape while soaking up the savory broth flavors without tasting raw or overly dense.^[31]^[29]

Variations

Southern Rolled Dumplings

Southern rolled dumplings represent a hallmark of traditional Southern chicken and dumplings, featuring thin, pasta-like sheets of dough rolled out to about 1/8 to 1/4 inch thick and cut into squares or strips approximately 1 to 2 inches wide.^[28] These dumplings, sometimes referred to as "slicks" due to their slippery texture when cooked, are boiled directly in a rich chicken broth, resulting in a chewy, tender consistency that absorbs the flavors of the stock without becoming gummy.^[1] The dish emphasizes a simple, hearty stew with minimal vegetables—typically just aromatics like celery or onion used sparingly in the initial broth-making—to highlight the peppery, savory broth seasoned with black pepper, salt, and sometimes poultry seasoning or cayenne for a subtle heat.^[28]^[3] This style of chicken and dumplings has been dominant in Appalachia and the Deep South since the 19th century, evolving from earlier European influences on boiled dough traditions brought by settlers.^[2] One of the earliest documented references appears in Marion Cabell Tyree's Housekeeping in Old Virginia (1879), which describes rolling dough with suet, flour, and salt, then boiling it in chicken broth after stewing the meat—a method that underscores the dish's roots as a special-occasion meal using home-raised hens that required long simmering for tenderness.^[32] Prior recipes, such as those in Mary Randolph's The Virginia Housewife (1836) and Lettice Bryan's The Kentucky Housewife (1839), laid the groundwork with suet-based rolled dumplings paired with meat broths, but chicken became central in Southern variations by the late 1800s.^[2] Traditionally prepared without cream to maintain a clear, brothy base, these dumplings were a symbol of resourcefulness and prosperity in rural households, where chickens were valued more for eggs than meat until industrialized farming in the mid-20th century.^[32] The dumplings achieve their signature chewiness through a high flour-to-liquid ratio in the dough, typically around 2 cups of all-purpose flour to 1 cup of buttermilk or a similar liquid, often incorporating a small amount of leavening like baking powder for slight lift without fluffiness.^[28] This simple mixture is kneaded briefly, rolled thin like pie crust, cut, and then dropped into simmering seasoned chicken stock made from a whole stewed bird, where they cook for 10 to 15 minutes until floating and opaque.^[1] The stock itself is prepared by slow-simmering chicken parts with basic aromatics for several hours to extract deep flavor and gelatin for body, then strained before adding the dumplings to prevent cloudiness.^[28] In modern adaptations, cooks occasionally incorporate small amounts of peas or carrots into the broth for color and mild sweetness, though these remain minimal to preserve the classic focus on the chicken and dumplings.^[3] Some recipes introduce a light roux-based gravy for added richness, but traditionalists avoid cream to keep the dish's brothy integrity intact.^[28]

Pennsylvania Dutch Bott Boi

Pennsylvania Dutch bott boi, also known as bot boi or chicken pot pie in the regional dialect, is a thick soup characterized by square or ribbon-cut egg noodles—often referred to as pot pie noodles—simmered in a rich chicken broth with root vegetables such as potatoes, carrots, and onions. Unlike baked pot pies or fluffy dumpling variations, bott boi emphasizes hearty, homemade noodles as the primary starch, creating a stew-like consistency that distinguishes it within American comfort food traditions. The dish's name derives from the Pennsylvania German (Deitsch) term "bot boi," where "bot" means pot and "boi" refers to pie or a boiled preparation, reflecting a linguistic adaptation from German roots.^[33] The origins of bott boi trace to 18th-century German and Swiss immigrants who settled in southeastern Pennsylvania, particularly in areas like Lancaster County, bringing culinary practices from the Palatinate region and adapting them to abundant local poultry and produce. These settlers, known as Pennsylvania Dutch (a misnomer for "Deutsch" or German), developed the dish as a resourceful one-pot meal using available ingredients, evolving from European stews into a staple of their farm-based lifestyle; historical records note similar saffron-seasoned chicken preparations traceable to 1751 in Lancaster County taverns. Distinct from Southern rolled dumpling styles, bott boi's noodle focus highlights the immigrants' preference for egg-enriched pasta-like elements over simple dough drops, solidifying its place in Pennsylvania German folk cookery by the mid-19th century.^[33]^[12]^[34] Preparation begins with simmering a whole chicken—often bone-in for depth of flavor—in water with onions, celery, and sometimes saffron or turmeric to impart a golden hue, yielding a flavorful broth that forms the base. The noodles are crafted from a simple dough of flour, eggs, salt, and water or milk, rolled thin and cut into 1- to 2-inch squares or strips, then added directly to the boiling broth along with diced potatoes and carrots to cook until tender, typically 20-30 minutes; cooking the noodles separately prevents clumping in some recipes. This method ensures the noodles absorb the broth's savoriness while maintaining a slight chew, resulting in a cohesive, vegetable-studded stew without the need for thickening agents beyond the starch released during cooking.^[33]^[35] Bott boi is traditionally served hot in bowls, with its thicker, almost stew-like texture making it ideal for cooler weather and family gatherings, particularly during fall harvest meals when fresh root vegetables are plentiful. In Pennsylvania Dutch communities, it embodies thrift and communal feasting, often prepared in large quantities for events like church suppers or barn raisings, underscoring its role as enduring sustenance tied to agrarian heritage.^[33]^[36]

Midwestern Soup Version

The Midwestern version of chicken and dumplings is characterized by light, fluffy dropped dumplings spooned directly into a simmering brothy soup base, often enriched with vegetables such as celery, onions, and carrots for added flavor and texture.^[1]^[37] These dumplings, resembling soft biscuit dough, are typically made from a simple mixture of flour, baking powder, milk, and seasonings, allowing them to puff up gently as they cook without becoming dense or chewy.^[1] The overall dish maintains a thinner, soup-like consistency compared to thicker Southern stews, emphasizing a clear or lightly seasoned broth that highlights the tender poached chicken and vegetable components.^[1] This adaptation emerged in the northern United States, including the Midwest, during the late 19th and early 20th centuries, drawing from European immigrant traditions brought by German settlers in the 1820s and later waves of diverse communities that shaped regional home cooking.^[37] By the 1880s, Northern cookbooks documented dropped dumplings in chicken broth with vegetables, reflecting these influences as families adapted familiar knödel or spaetzle techniques to local ingredients.^[1] In the 20th century, Midwestern variations often incorporated milk or cream to create a subtler creaminess, along with occasional additions like corn or peas for seasonal freshness and heartiness.^[37] Distinguished by its lighter profile, the Midwestern soup version prioritizes a brothy equilibrium over the gravy-like thickness of stews, making it suitable for quicker preparation and serving as a versatile everyday meal.^[1] It gained widespread appeal as comfort food in states like Ohio and Illinois, where immigrant-rooted recipes became staples in family kitchens and community gatherings by the mid-20th century.^[37]^[13]

Cultural Significance

Role in Southern Foodways

Chicken and dumplings holds a prominent place in Southern foodways as a symbolic "equalizer" dish, capable of transcending social classes and uniting diverse groups around the table. From the 19th century onward, it was prepared by enslaved cooks for elite households and adapted by working-class families alike, allowing a single bird—often a tough, older rooster—to yield a hearty meal for many without diminishing flavor or satisfaction.^[3] This versatility stemmed from its simple ingredients and scalable portions, making it a staple that bridged economic divides in the agrarian South.^[3] In Appalachian and broader Southern communities, the dish plays a key role in festive and ritualistic gatherings, evoking comfort and communal bonds during significant life events, such as in family gatherings.^[38] Particularly in times of grief, such as funerals, chicken and dumplings is served at pre-service church lunches, alongside casseroles and desserts, to nourish mourners and reinforce social ties— a tradition that helps participants revisit meaningful relationships through shared meals.^[39] The preparation of chicken and dumplings also reflects entrenched gender and labor dynamics in Southern households, predominantly undertaken by women who managed domestic cooking with resourcefulness. Drawing from home-raised chickens, often stewing hens past their laying prime, these cooks transformed modest farm resources into nourishing fare while juggling multiple household duties, a practice documented in regional culinary histories spanning centuries.^[3] This labor-intensive yet efficient dish underscores women's central role in preserving Southern culinary traditions amid daily rigors.^[3]

Broader American Traditions

Chicken and dumplings holds a prominent place as a national comfort food in the United States, transcending its Southern origins to become a staple in mid-20th-century American cookbooks and culinary media. By the 1940s and 1950s, the dish appeared frequently in community cookbooks and magazine features, emphasizing its role as hearty, accessible fare for family meals.^[13] This widespread inclusion reflected its evolution into a symbol of homey, nostalgic eating, often prepared during holidays or cold weather across the country. Immigrant influences have further broadened the dish's adaptations in American cuisine. German immigrants in the 19th century introduced dumpling techniques similar to spaetzle, which blended with local chicken stews to form early versions of the dish, particularly in the Midwest and Pennsylvania Dutch communities.^[37] Commercialization has made the dish more accessible since the mid-20th century, with products like Bisquick mix enabling quick drop-dumpling versions from the 1930s onward, as promoted in General Mills advertising for busy homemakers.^[40] Frozen options emerged in the 1970s, such as Morton's Chicken & Dumplings TV dinner, capitalizing on the era's convenience food boom and introducing the dish to households without time for from-scratch preparation.^[41] Instant mixes and canned variants from brands like Campbell's further popularized it nationwide.^[42] Contemporary health trends have prompted lighter adaptations, including low-fat recipes that reduce cream and use lean chicken or vegetable broth to align with dietary guidelines, as seen in modern nutritional cookbooks emphasizing heart-healthy comfort foods.^[43] Slow-cooker versions, popular since the appliance's rise in the 1970s, allow for hands-off cooking with added vegetables for balanced nutrition, fitting into busy lifestyles while maintaining the dish's soothing essence.^[44]

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We Sure Eat Good When Someone Dies
Aug 27, 2025 · Before the funeral service, the church served lunch for the family, including chicken and dumplings, green-bean casserole, and plenty of ...Missing: suppers | Show results with:suppers
[45]
https://www.bonappetit.com/recipe/best-matzo-ball-soup
[46]
Slow Cooker Chicken and Dumplings Recipe - Midwest Foodie
3 hr 20 minNov 14, 2024 · This super easy slow cooker chicken and dumplings recipe can be prepped in about 20 minutes, then the slow cooker does all the work!
[47]
Iconic TV Dinners That Once Ruled American Living Rooms
The frozen TV dinner's origin story begins with a half-million-pound mistake. ... Morton's Chicken & Dumplings. Just before the dawn of the 1970s, Morton ...
[48]
Easy Healthy Chicken and Dumplings - The Foodie Physician
Rating 4.9 (52) · 40 minMar 1, 2022 · My Easy Healthy Chicken and Dumplings is a lightened up makeover of a classic stick-to-your ribs comfort food that's easy to make and doesn't skimp on flavor!Missing: trends | Show results with:trends
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Slow Cooker Chicken and Dumplings Recipe - The Pioneer Woman
Rating 1.9 (19) · 3 hrSep 10, 2024 · This slow cooker recipe uses canned biscuits for dumplings. Cook chicken with vegetables and soups, then add shredded chicken, peas, and ...