Entree: United States – Kentucky (Appalachian and Southern United States) – Chicken and Dumplings

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Total 1 hr 35 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (mix of thighs and breasts)
- 8 cups (1.9 L) cold water
- 1 medium onion, halved
- 2 celery stalks, chopped (about 4 oz / 115 g)
- 2 large carrots, peeled and sliced 1/2 in (about 6 oz / 170 g)
- 2 bay leaves
- 6 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp whole black peppercorns (about 2 g)
- 1 1/2 tsp kosher salt (adjust to taste)
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) all-purpose flour
- 1 cup (150 g) frozen peas (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish
Dumplings:
- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 1/2 tsp (8 g) salt
- 4 tbsp (56 g) cold unsalted butter or vegetable shortening, cut into pieces
- 1 1/4 cups (300 ml) whole milk (plus more if needed)
- Additional flour for rolling, about 1/4 cup (30 g)
- Freshly ground black pepper, to taste

Instructions

Short Description:
A hearty Kentucky-style chicken and dumplings with a rich simmered chicken broth and rolled, cut dumplings (like wide noodles) cooked in the stock until tender. This comforting one-pot meal combines shredded bone-in chicken, root vegetables, and biscuits-style dumpling strips.

Regional Notes:
This Kentucky variation uses rolled-and-cut dumplings rather than dropped dumplings common elsewhere in the South; the dough is rolled thin and sliced into strips, which creates broad, tender noodle-like dumplings. The dish is simmered in a rich homemade chicken broth made from bone-in pieces for a deep, savory flavor.

1. Place the chicken pieces in a large Dutch oven or heavy pot. Add the 8 cups (1.9 L) cold water, halved onion, chopped celery, sliced carrots, bay leaves, thyme sprigs, peppercorns, and 1 1/2 tsp (8 g) salt. Bring to a gentle simmer over medium heat, skimming any foam that rises.
2. Reduce heat to low and simmer gently, uncovered, until the chicken is very tender and the broth is flavorful, 40–50 minutes. Do not boil rapidly — a gentle simmer keeps the broth clear and rich.
3. Using tongs, transfer the chicken to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and return the clear broth to the pot. Keep the broth at a gentle simmer.
4. When the chicken is cool enough to handle, remove and discard the skin and bones and shred the meat into bite-size pieces; you should have about 3 cups shredded chicken. Set aside.
5. Make a quick thickener: melt 3 tbsp (45 ml) butter in a small skillet over medium heat. Whisk in 2 tbsp (30 ml) all-purpose flour and cook, stirring, 1–2 minutes until lightly golden. Whisk the roux into the simmering broth to slightly thicken it, about 3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
6. Meanwhile prepare the dumpling dough: in a large bowl combine 3 cups (360 g) all-purpose flour, 1 tbsp (15 g) baking powder, and 1 1/2 tsp (8 g) salt. Cut the 4 tbsp (56 g) cold butter or shortening into the flour mixture with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
7. Stir in 1 1/4 cups (300 ml) milk until a soft dough forms; add a little more milk (1–2 tbsp / 15–30 ml) only if the dough is too dry. Turn the dough onto a lightly floured surface and knead 6–8 times until it comes together.
8. Roll the dough out to about 1/8–1/4 inch (3–6 mm) thickness, dusting with additional flour as needed to prevent sticking. Using a sharp knife or pizza cutter, cut the dough into 1/2 inch (1.25 cm) wide strips and about 3–4 inch (7–10 cm) long pieces (or your preferred noodle length). Toss the cut strips lightly with a little flour so they don’t stick together.
9. Bring the prepared broth to a gentle simmer (not a boil). Add the shredded chicken back to the pot and stir to combine. Add the dumpling strips in batches, stirring gently so they don’t clump. Cover the pot and simmer gently until the dumplings are cooked through and tender, 10–12 minutes. Avoid vigorous boiling which can tear dumplings.
10. If using peas, add 1 cup (150 g) frozen peas in the last 2–3 minutes of cooking to heat through. Adjust thickness with a splash of milk if desired and correct seasoning with salt and pepper.
11. Remove bay leaves and thyme stems (if any). Ladle chicken, broth, and dumplings into bowls, garnish with chopped fresh parsley, and serve hot.