This recipe for Heartwarming Chicken and Dumplings was inspired by country music artist Tori Martin. Tori is classic through and through. We wanted to celebrate that with a classic recipe. This chicken and dumpling recipe truly warms the heart. Thick and tender noodle bathing in a rich chicken broth reminds me of home in the south. I promise this will be a family favorite!
Give this recipe for Heartwarming Chicken and Dumplings a try. While you are making your chicken stock, read our full interview with Tori Martin by clicking here.
Heartwarming Chicken and Dumplings
- rolling pin
- straining spoon
- 1 large chicken 6 pounds
- 2 medium carrots halved
- 2 celery ribs halved
- 1 large onion peeled and halved
- 2 bay leaves
- 6 whole cloves
- 8 whole peppercorns
- 4 quarts water
- 2 teaspoons salt
- 2 cups all-purpose flour
- ½ tsp baking powder
- 2 tbsp cold salted butter cubed
- 1 cup milk
- Attach a bay leaf to each onion half top using 3 whole cloves per leaf. Place the chicken, carrots, celery and onion in a large pot. Add water, peppercorns, and salt (adding more water, if necessary, to cover the chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. About 3 hours. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. Remove meat from bones and reserve. Return the strained chicken stock back to the pot.
- In a medium bowl, combine flour and baking powder. Then add in cubed butter. Combine using your fingers. Pour in the milk. Mix it all together.
- Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour. With a rolling pin, roll the dough out to about ¼" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
- Using a knife cut out your dumplings into squares. Dust dumplings with more flour to keep them from sticking. This will also help thicken the chicken stock.
- Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a toothpick inserted into the center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Season to taste with salt and pepper.