Entree: United States – Mississippi, Southern United States – Chicken and Dumplings

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 30 min

Additional 1 hr 5 min

Total 2 hrs 35 min

Ingredients

- 1 whole chicken, about 3 1/2 lb (1.6 kg)
- 8 cups (1.9 L) water
- 1 medium onion, halved (about 8 oz / 225 g)
- 3 large carrots, peeled and cut into 1/2-inch (12 mm) slices (about 12 oz / 340 g)
- 3 stalks celery, sliced (about 6 oz / 170 g)
- 3 cloves garlic, smashed
- 2 bay leaves
- 6 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 4 tbsp (57 g) unsalted butter (for roux)
- 1/3 cup (43 g) all-purpose flour (for roux)
- 2 1/2 cups (312 g) all-purpose flour (for dumplings)
- 1 tbsp (12 g) baking powder
- 1 tsp (5 g) fine salt
- 6 tbsp (85 g) cold shortening or chilled unsalted butter, cut into small pieces
- 1 large egg (about 50 g), beaten
- 1 cup (240 ml) whole milk
- 1 cup (150 g) frozen peas (optional)
- 2 tbsp (8 g) chopped fresh parsley, for finishing

Instructions

Short Description:
A hearty Mississippi-style chicken and dumplings: tender shredded chicken in a rich, seasoned chicken broth with vegetables, finished with rolled-and-cut dumpling strips that simmer until pillowy and tender.

Regional Notes:
This Mississippi variation uses rolled dumplings cut into strips (rather than drop dumplings) and cooks them in a flavorful homemade chicken broth with classic Southern vegetables. The dish relies on a light blonde roux to slightly thicken the broth and a dumpling dough that is rolled thin and cut into strips—characteristic of Mississippi preparations.

1. Place the whole chicken in a large stockpot with 8 cups (1.9 L) water. Add the halved onion, 2 carrots (reserve 1 carrot for later if you prefer firmer vegetables), 2 celery stalks (reserve 1 if desired), smashed garlic, bay leaves, thyme, 2 tsp (10 g) kosher salt, and 1 tsp (2 g) black pepper. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam from the surface and simmer, partially covered, until the chicken is cooked through and tender, about 45–55 minutes.
2. Remove the chicken to a plate and let cool until you can handle it. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids; reserve about 6 cups (1.4 L) of strained broth in the pot. If you prefer to keep some of the cooked vegetables in the soup, reserve them and roughly chop; otherwise discard.
3. When the chicken is cool enough to handle, remove and discard skin and bones and shred the meat into bite-size pieces—expect roughly 3 to 4 cups (about 500–650 g) shredded chicken. Set the shredded chicken aside.
4. Make the dumpling dough: in a large bowl whisk together 2 1/2 cups (312 g) all-purpose flour, 1 tbsp (12 g) baking powder, and 1 tsp (5 g) salt. Cut the 6 tbsp (85 g) cold shortening or chilled butter into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs. Whisk the beaten egg and 1 cup (240 ml) milk together, then pour into the flour mixture and stir until a soft dough forms. If the dough is too sticky, add up to 1–2 tbsp (8–16 g) additional flour; if too dry, add a splash more milk.
5. On a lightly floured surface, roll the dough out to about 1/8 inch (3 mm) thickness. Using a sharp knife or pizza cutter, cut the dough into strips about 1/2 inch (12 mm) wide and 3–4 inches (7–10 cm) long. Dust the cut strips lightly with flour so they do not stick together and set aside on a tray.
6. Make the roux and thicken the broth: in a medium skillet melt 4 tbsp (57 g) unsalted butter over medium heat. Whisk in 1/3 cup (43 g) all-purpose flour and cook, stirring constantly, for 2–3 minutes until the mixture is a pale blond color (do not brown). Gradually whisk the roux into the hot strained broth in the pot until smooth. Bring the broth to a gentle simmer and cook 3–5 minutes until slightly thickened.
7. Return the reserved chopped vegetables (if kept) and the shredded chicken to the pot. Bring the broth back to a gentle boil, then reduce to a simmer.
8. Working in batches so the strips do not clump, add the rolled dumpling strips into the simmering broth. Stir gently to separate them. Maintain a gentle simmer (not a rolling boil) and cook the dumplings uncovered for 10–12 minutes, or until they are tender and cooked through. If using frozen peas, stir them in about 2–3 minutes before the dumplings finish cooking so they heat through but remain bright.
9. Taste and adjust seasoning with additional salt and pepper as needed. Stir in 2 tbsp (8 g) chopped fresh parsley just before serving.
10. Ladle the chicken, vegetables, and dumplings into bowls and serve hot. Leftovers keep refrigerated for 2–3 days; reheat gently to avoid overcooking the dumplings.