Old Fashioned Chicken & Dumplings Recipe

Heirloom Eats

Family recipes are treasures passed down from one generation to the next. They bring comfort and familiarity to our tables today, just as they did to our parents’ tables, and their parents before them. Here, locals share enduring family recipes and tell us what makes them so special after all these years.

By Anna Hill  |  Photos by Rich Smith

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Lemont & Renita Johnson

Ridgedale

“This chicken and dumplings recipe is a family staple. It first started with my grandma Ever Boyd, who raised me. Back in the ’60s, she would prepare them in the winter with a buttered cornbread muffin and a glass of sweet tea – and maybe a little taste of cobbler for dessert. This recipe is tender and full of chicken flavor. I made it for my family all the time when they were growing up. It was also a staple for our restaurant back when we were open a few years ago. You just can’t beat a good old bowl of homemade chicken and dumplings during this time. Here is my recipe, and I hope you find as much love cooking it as we do eating it.” – Lemont Johnson

 



 

 

homemade chicken and dumplings

Chicken & Dumplings

Lemont Johnson
Lemont Johnson's grandma Every Boyd's old fashioned chicken and dumplings recipe
Cook Time 1 hr
Course Main Course
Cuisine Southern

Ingredients
  

  • 1 small whole chicken
  • 2 qts water
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 garlic cloves whole
  • 1 celary stalk
  • 2 ½ medium onions
  • 1 bell pepper

For the dumplings:

  • 4 cups self-rising flour
  • 1 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 tsp salt
  • 3 eggs beaten
  • ¼ cup ice water
  • 2 qts warm water
  • 2 tbsp chicken base

Instructions
 

  • Wash chicken and cut into quarters; cover with 2 quarts of water in a large stock pot. Add salt, pepper, and garlic.
  • Cut celery stalk and onions in half. Seed bell pepper and cut into strips, and add vegetables to the pot. Bring water to a boil and cook for 20-30 minutes.
  • Remove chicken, vegetables, and garlic from the pot, allow to cool, and remove chicken from its bones.

For the dumplings:

  • In a large bowl, whisk together flour and all seasonings. Make a well in the center of the flour and pour beaten eggs into the well. Fold eggs into flour to create a lumpy mixture.
  •  Incorporate ice water into mixture to slowly form a dough; shape into a ball.
  • When the dough becomes slightly sticky, flour your work surface and fold out the dough. Dust the top of dough with flour and roll it out until the dough is 1/4-inch thick. Cut dough into 1-inch wide strips at a diagonal angle. Cut across again at the opposite diagonal angle to create 1-inch squares.

To assemble:

  • Bring the chicken broth back to a boil. Add 2 additional quarts of warm water as well as the chicken base.
  • Once at a rolling boil, drop dumplings in a few at a time, stirring constantly, until they are all added and begin to float to the top. Reduce heat and simmer for 30 minutes or until gravy forms.
  • Add chicken and allow to cook for a few more minutes; remove from heat.
  • Serve with your favorite side salad or green vegetable and a large glass of iced tea.

Notes

“This chicken and dumplings recipe is a family staple. It first started with my grandma Ever Boyd, who raised me. Back in the ’60s, she would prepare them in the winter with a buttered cornbread muffin and a glass of sweet tea – and maybe a little taste of cobbler for dessert. This recipe is tender and full of chicken flavor. I made it for my family all the time when they were growing up. It was also a staple for our restaurant back when we were open a few years ago. You just can’t beat a good old bowl of homemade chicken and dumplings during this time. Here is my recipe, and I hope you find as much love cooking it as we do eating it.” – Lemont Johnson
Keyword chicken and dumplings, chicken and dumplings recipe, comfort food, Family Recipe, homemade dumplings, old fashioned chicken and dumplings, southern chicken and dumplings
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