Dolly Parton Inspired Chicken and Dumplings Recipe
This Dolly Parton-inspired chicken and dumplings recipe combines tender shredded chicken, flavorful homemade broth, and soft, hand-cut rolled dumplings. It is an old-fashioned Southern comfort-food dinner made completely from scratch.
- Prep Time: 30 minutes
- Cook Time: 1 HOUR 45 MINS
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: SOUP
- Method: STOVETOP
- Cuisine: Southern Inspired
Ingredients
Scale
For the chicken and broth
- 1 whole chicken, approximately 3½ to 4 pounds
- 1 medium yellow onion, quartered
- 3 celery stalks with leaves, cut into large pieces
- 2 carrots, cut into large pieces, optional
- 4 cups low-sodium chicken broth
- 4 to 6 cups water, as needed
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter
- ½ cup heavy cream, optional
For the rolled dumplings
- 2 cups all-purpose flour, plus more for rolling
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 3 tablespoons vegetable shortening
- ¾ cup whole milk
Instructions
- Place the whole chicken, onion, celery, carrots, chicken broth, salt, black pepper, and garlic powder in a large Dutch oven.
- Add enough water to mostly cover the chicken. Bring the liquid to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 1 to 1½ hours, or until the chicken is tender and has reached an internal temperature of 165°F.
- Carefully transfer the chicken to a platter or cutting board. Allow it to cool until it is comfortable to handle.
- Remove and discard the skin and bones. Shred or chop the chicken into bite-size pieces and set it aside.
- Strain the cooking liquid, if desired. Return approximately 8 cups of broth to the Dutch oven.
- Add the butter and taste the broth. Adjust the salt and pepper as needed, then bring it to a gentle boil.
- To prepare the dumplings, whisk the flour, baking powder, and salt together in a large mixing bowl.
- Cut the shortening into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs.
- Gradually add the milk, stirring just until a soft dough forms. Do not overmix.
- Transfer the dough to a generously floured surface. Sprinkle the top with flour and roll the dough approximately ⅛-inch thick.
- Use a pizza cutter or sharp knife to cut the dough into rustic rectangles approximately 1 inch wide and 2 inches long.
- Drop the dumplings individually into the gently boiling broth, carefully stirring between additions so they do not stick together.
- Reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the dumplings are tender and no longer doughy in the center.
- Return the shredded chicken to the Dutch oven and simmer for another 5 to 10 minutes.
- Stir in the heavy cream, if using. Taste and adjust the seasonings before serving.
Notes
- Avoid overmixing the dumpling dough. Too much mixing can make the dumplings tough.
- Add the dumplings one at a time so they do not stick together.
- Keep the broth at a gentle boil while adding the dumplings. A vigorous boil can cause them to break apart.
- The flour on the dumplings naturally thickens the broth as they cook.
- The chicken and dumplings will continue to thicken as they cool.
- Add warm chicken broth when reheating if the consistency becomes too thick.
- For a shortcut, substitute approximately 4 cups of shredded rotisserie chicken and 8 cups of prepared chicken broth.
- Refrigerate leftovers in an airtight container for up to four days.
- For the best freezer results, freeze the cooked chicken and broth without the dumplings. Prepare fresh dumplings after thawing and reheating the broth.
- This is an original recipe inspired by traditional Southern chicken and dumplings associated with Dolly Parton. It is not an exact reproduction of a cookbook recipe.