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Family Reunion Chicken and Dumplings

I can still picture it: the long tables stretched across my Aunt Betty’s sprawling backyard, laden with dishes brought by family from miles around. But above all the potluck stars – the ambrosia salad, the deviled eggs, the chocolate sheet cake – my great-grandmother’s chicken and dumplings reigned supreme. The aroma alone, a heady mix of simmered chicken and fluffy, comforting dough, was enough to bring a tear to my eye. Each spoonful was like a warm hug, a taste of home and family that transcended generations. Now, I make them for my own family, carrying on the tradition of comfort and love, one dumpling at a time.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 5 minutes
Servings: 20
Yield: 20 1-cup servings
Dietary Type: Not specified

Ingredients

5 lbs chicken (please use a whole chicken; it really makes a difference in the flavor of your broth)
2 medium onions
6 stalks celery
4 bay leaves
4 quarts water
2 tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons pepper
2 teaspoons poultry seasoning
1 (10 ounce) can cream of chicken soup
½ cup butter
5 cups self-rising flour
2 cups milk (not skim)

Equipment Needed

Large pot (at least 7 qt)
Large mixing bowl
Rolling pin (or glass)
Knife
Floured surface (approx. 15×15 inches)
Strainer

Instructions

Place the chicken in a large pot (at least 7 qt). I use my gumbo pot. This recipe makes exactly 5 quarts, and you want a little room. Cover the chicken with 4 quarts of water.
Add 4 bay leaves, 2 teaspoons salt, 2 teaspoons pepper, 2 teaspoons poultry seasoning, one of the onions, quartered, and 3 celery stalks cut into large pieces. These will cook to the point of mush and be discarded later.
Put the lid on and boil on medium heat (on my electric stove, it is #5) for exactly one hour. Occasionally check to make sure it is at a medium boil and move the chicken around in the pot.
When the hour has passed, turn off the heat, take off the lid, and let it cool down for about 15 minutes. Then remove the chicken to a large bowl.
Drain off any broth back into the pot. Cut the chicken down the center and open it up so it may cool. Set aside.
Next, strain the broth. I like to have a nice clean broth free of bay leaves, bones, skin, etc. If you notice any chicken skin stuck to the pot, please remove it. Throw it all out, including the mushy onion and celery.
Pour your nice broth back into the pot. Chop your remaining onion and celery into nice, pretty small pieces. Add it to your broth, put the lid back on, and boil on medium heat while you are making your dumplings.
Now is a good time to clean up your mess. Once clean, you will need a nice floured surface about as long and wide as your rolling pin. If you don’t have a rolling pin, you can use a glass. The area should be about 15×15 inches.
In a large mixing bowl, add your 5 cups of self-rising flour. Make a well in the middle and pour in the 2 cups of milk. Mix well with a fork until all of the flour is moistened, and you can make it all stick together in a dough ball. It is better to have a little dry flour in the bowl than to have dough that is too wet. If you really think you need to add milk, do it by spoonfuls.
Plop the dough out onto your floured surface, roll it around so that the bottom of the dough gets floured, and then flip it over and roll the top around in the flour. Use your rolling pin or glass to roll the dough out. If it sticks, just sprinkle a little flour on the sticky spots. Roll it out to a 1/4 inch thickness, which should cover about a 15×15 inch area. Push in any raggedy ends.
Use a knife to cut the dough into about 1 ½ inch strips to have nice big dumplings like mine (pictured) or smaller if you like.
At this point, take the lid off of the pot. The broth should be at a medium simmer–you need to see bubbles before adding your dumplings. Now cut each strip of dough into 1 inch squares. Throw each dumpling in the pot as you cut it. After each row, stir the pot. Continue until you have cut all of the dumplings. (It is good for the dumplings to be coated with the extra flour, don’t shake it off. This adds thickness to the broth.)
Stir well, making sure all of the dumplings are separate. Put the lid on and lower the heat. You want a low simmer.
Now it is time to remove the chicken from the bone. Separate the breast meat into medium-sized chunks. Everything else usually comes off in bite-sized pieces. Please make sure you are free of bones, fat, and skin. By the time you have all of the chicken removed, it is time to add it to the pot.
Remove the lid and add the chicken. Then add the 10 oz can of cream of chicken soup, ½ cup butter, and 2 tablespoons dried parsley flakes. Stir well. You may think your broth looks a little thin. Don’t worry, it thickens upon standing.
First, you need to cook your chicken and dumplings a few more minutes now that everything is in the pot. I like to taste test about now, and I usually add a little more salt, pepper, and poultry seasoning to suit my taste.
Let this sit on the stove uncovered over very low heat for about 15 minutes. Then turn off the heat completely and let it sit for another 15 minutes. This is when it really thickens up for you. When it is cool enough and thick enough —eat up!

Expert Tips & Tricks

Don’t be afraid to adjust the seasonings to your liking. Taste the broth frequently and add salt, pepper, or poultry seasoning as needed.
The dumplings are best when they are cooked through but still slightly soft. Overcooked dumplings can become gummy.
For a richer flavor, use homemade chicken broth instead of water.

Serving & Storage Suggestions

Serve hot in bowls. This dish is best served warm, allowing the creamy broth and fluffy dumplings to shine. Garnish with a sprinkle of fresh parsley for an extra touch of freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a little water or milk to the pot to prevent the dumplings from drying out. Reheat slowly on low heat, stirring occasionally. Freezing is not recommended as the dumpling texture may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	431.3 kcal	N/A
Calories from Fat	213 g	50%
Total Fat	23.8 g	36%
Saturated Fat	8.7 g	43%
Cholesterol	101.8 mg	33%
Sodium	877.3 mg	36%
Total Carbohydrate	27.1 g	9%
Dietary Fiber	1.3 g	5%
Sugars	0.8 g	3%
Protein	25.6 g	51%

Variations & Substitutions

For a richer flavor: Substitute half-and-half or heavy cream for some of the milk in the dumpling dough.
For a spicier kick: Add a pinch of red pepper flakes to the broth.
For a vegetarian option: Replace the chicken with vegetable broth and add hearty vegetables like carrots, potatoes, and peas. Use vegetable bouillon for extra flavor.
For gluten-free dumplings: Use a gluten-free self-rising flour blend. You may need to add a little more milk to achieve the right consistency.

FAQs (Frequently Asked Questions)

Q: Why is it important to use a whole chicken?
A: Using a whole chicken, bone-in and skin-on, yields a richer and more flavorful broth than using just chicken breasts or thighs. The bones and skin release collagen and fat into the broth, adding depth and richness.

Q: Can I use pre-made dumpling dough?
A: While you can use pre-made biscuit dough or refrigerated dumpling dough, the texture and flavor will differ from homemade dumplings. The homemade dumplings are lighter and fluffier.

Q: How do I prevent the dumplings from sticking together?
A: Stir the pot frequently as you add the dumplings, ensuring they are coated in the broth. The excess flour on the dumplings helps thicken the broth and prevents sticking.

Q: What if my broth is too thin?
A: If your broth is too thin, you can simmer it uncovered for a longer period to allow some of the liquid to evaporate. You can also add a slurry of cornstarch and water to thicken it.

Q: Can I add other vegetables?
A: Absolutely! Feel free to add other vegetables such as carrots, peas, green beans, or potatoes to the pot along with the onions and celery. Just be sure to adjust the cooking time accordingly.

Final Thoughts

This Family Reunion Chicken and Dumplings recipe is more than just a meal; it’s a connection to the past, a taste of home, and a symbol of family love. Don’t be intimidated by the process – it’s simpler than it seems! Gather your ingredients, follow the steps, and most importantly, enjoy the experience of creating something delicious and comforting for those you care about. I encourage you to try it, adapt it to your own preferences, and share your feedback! Consider pairing it with a simple side salad or some crusty bread for a complete and satisfying meal.

Family Reunion Chicken and Dumplings Recipe