Edna Lewis’s chicken and dumplings is a timeless Southern dish that combines tender chicken, rich broth, and soft, pillowy dumplings. This recipe works beautifully because it highlights simple, quality ingredients cooked slowly to develop deep, comforting flavors that feel like a warm hug on a plate.
Ingredients
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 10 cups water
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
- 1 large onion, peeled and quartered
- 3 celery stalks, chopped
- 3 large carrots, peeled and chopped
- 2 garlic cloves, smashed
- 2 bay leaves
- Fresh thyme sprigs (3-4)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup whole milk (or buttermilk for extra tang)
- 2 tablespoons unsalted butter, melted
- Chopped fresh parsley for garnish (optional)
Instructions
- Make the broth: Place the chicken pieces in a large stockpot and cover with 10 cups of water. Add 2 teaspoons salt, black pepper, onion, celery, carrots, garlic, bay leaves, and thyme. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
- Simmer gently: Let the broth simmer uncovered for about 1.5 to 2 hours until the chicken is very tender and the broth is flavorful. Remove the chicken pieces and set aside to cool. Strain the broth through a fine sieve into another pot, discarding the solids. Keep the broth warm.
- Prepare the dumpling dough: In a medium bowl, whisk together the flour, baking powder, and 1 teaspoon salt. Stir in the milk and melted butter until a soft dough forms. Avoid overmixing to keep dumplings tender.
- Shred the chicken: When the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces.
- Cook the dumplings: Bring the strained broth back to a gentle simmer. Drop spoonfuls (about 2 tablespoons each) of the dumpling dough into the simmering broth. Cover the pot and cook for 15 minutes without lifting the lid to allow the dumplings to steam and cook through.
- Add the chicken back: After the dumplings have cooked, gently stir in the shredded chicken. Heat through for another 5 minutes. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle chicken and dumplings into bowls, garnish with fresh parsley if desired, and serve hot.
Tips
- Substitution for chicken: Use bone-in, skin-on chicken thighs or a mix of thighs and drumsticks for richer flavor. Avoid boneless, skinless breasts as they produce a less flavorful broth.
- Make broth ahead: The broth can be made a day in advance and refrigerated. Skim off any solidified fat before reheating to keep the broth clear and light.
- Don’t overmix dumplings: Mix just until combined to avoid tough dumplings. The dough should be soft but not sticky.
- Adjust thickness: If you prefer a thicker broth, you can stir in a small slurry of flour or cornstarch mixed with cold water after the dumplings cook, then simmer until thickened.
Serving Suggestions
Serve Edna Lewis’s chicken and dumplings as a hearty main dish with simple sides like collard greens, steamed green beans, or a crisp garden salad. Cornbread or buttermilk biscuits are excellent for soaking up the flavorful broth. For a true Southern experience, add a splash of hot sauce or a side of pickled vegetables to brighten the meal.
Variations
You can customize this classic recipe in several ways. For a creamier texture, add a splash of heavy cream or milk to the broth before adding the dumplings. Some cooks like to add fresh herbs such as sage or rosemary to the broth for a more aromatic flavor. Vegetables like peas or mushrooms can be stirred in with the chicken for added texture and nutrition. For gluten-free dumplings, substitute the flour with a blend designed for baking, but note the texture will be slightly different.
Storage and Reheating
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb some broth over time, so you may need to add a little water or broth when reheating. Reheat gently on the stovetop over low heat until warmed through, stirring occasionally. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly to preserve texture and flavor.
Frequently Asked Questions
Can I use store-bought broth instead of making my own?
While store-bought broth can be used in a pinch, homemade broth made from a whole chicken and vegetables yields a richer, more complex flavor that is essential to Edna Lewis’s classic taste.
How do I know when the dumplings are done?
Dumplings are cooked when they have puffed up and feel firm but tender to the touch. Cooking them covered for about 15 minutes without stirring helps them steam properly. Cutting one dumpling open should reveal a cooked interior without raw dough.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by cooking the chicken and vegetables with water and seasonings on low for 6-8 hours. Add dumplings during the last 30-45 minutes of cooking to avoid overcooking them.
What if I want to add vegetables to the finished dish?
You can add quick-cooking vegetables like peas, chopped green beans, or diced carrots during the last 10 minutes of cooking to keep them vibrant and tender without becoming mushy.
Is this recipe suitable for beginners?
Absolutely. The steps are straightforward and forgiving. Taking care not to overmix dumplings and simmer gently will ensure a successful outcome.
Can I freeze leftovers with dumplings?
Yes, but dumplings may change texture slightly after freezing and reheating. To minimize this, store broth and dumplings separately if possible, or reheat gently with added broth or water.
Edna Lewis’s chicken and dumplings are a beautiful example of Southern home cooking that emphasizes slow-simmered flavor and simple ingredients. Following these steps will bring a comforting, satisfying meal to your table any time of year.
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