Dolly Parton has described chicken and dumplings as a favorite comfort food. This version starts with a whole chicken and a broth seasoned with onion and celery leaves. Dumplings made from flour, shortening, and milk cook in the same pot for a hearty family meal.

Explore more Southern family favorites in our Dolly Parton Recipe Collection.

Recipe Information

Prep Time: 30 minutes
Cook Time: Approximately 1 hour 30 minutes
Total Time: Approximately 2 hours
Servings: 6
Difficulty: Intermediate — Level 3 of 5
Cost: Economical — $
Region / Ethnic Origin: Southern United States

Ingredients

• 1 whole chicken, about 3 pounds, giblets removed
• 2 quarts water, plus a little more if needed to keep the chicken mostly submerged
• 2 1/2 teaspoons salt, divided
• 3/4 teaspoon ground black pepper
• 1 medium yellow onion, peeled and left whole
• 1/4 cup chopped celery leaves
• 2 cups all-purpose flour, plus additional flour for rolling
• 1/2 teaspoon baking soda
• 3 tablespoons vegetable shortening
• 3/4 cup whole milk

Preparation

1. Start the broth. Place the chicken in a large Dutch oven with the water and 2 teaspoons of the salt. Bring to a boil, then reduce to a gentle simmer. Skim off foam as needed.
2. Season and simmer. Add the black pepper, whole onion, and celery leaves. Cover partially and simmer until the chicken is fully cooked and the meat pulls easily from the bones, approximately 50–75 minutes depending on the bird. The thickest portions should reach at least 165°F.
3. Prepare the chicken. Transfer the chicken to a platter. Remove the onion and celery leaves from the broth and discard them. When cool enough to handle, remove the meat from the bones and cut or pull it into bite-size pieces. Discard the skin and bones. Keep the broth hot.
4. Mix the dumpling dough. In a mixing bowl, combine the flour, baking soda, and remaining 1/2 teaspoon salt. Cut in the vegetable shortening until the mixture resembles coarse crumbs. Add the milk gradually and stir until a soft dough forms.
5. Shape the dumplings. Turn the dough onto a lightly floured surface. Knead gently just until cohesive, adding only enough flour to prevent sticking. Roll to about 1/2-inch thickness and cut into roughly 1 1/2-inch squares.
6. Cook the dumplings. Bring the broth to a steady boil and add the dumplings a few at a time, gently separating them so they do not stick together. Reduce to a gentle simmer, cover, and cook for about 10–15 minutes, until the centers are cooked through and no raw dough remains.
7. Finish the dish. Return the chicken to the pot. Heat gently for approximately 5–8 minutes until piping hot. Taste the broth and adjust the seasoning if necessary. Ladle into warm bowls and serve.

Cook’s Notes

Keep the broth traditional: This version gets its body from the chicken and the flour released by the dumplings; cream is not required.

Use a gentle simmer: Rapid boiling can toughen the chicken and damage the dumplings. Once the dumplings are added, stir sparingly.

Watch the dough: Handle the dough only until cohesive to help avoid tough dumplings. Check a dumpling from the center of the pot before serving.

Timing varies: An older stewing hen may take substantially longer than a young roasting chicken. Cook to tenderness rather than relying on the clock alone.

Storage: Refrigerate leftovers promptly in shallow containers and use within 3–4 days. Reheat until steaming hot throughout. The dumplings will absorb additional broth during storage.

Serving Suggestions

Dolly Parton’s Coleslaw: A cool, sweet-and-tangy contrast to the rich broth and dumplings.

Creole Cornbread: Serve warm on the side for a hearty Southern supper.

Beverage Suggestions

Instant Pot Iced Tea: A classic refreshing accompaniment to this comforting family meal.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.