Chicken and Dumplings: The Southern Sunday Dinner Classic

In 1836, Mary Randolph published "The Virginia Housewife," one of the earliest American cookbooks, and within its pages appeared a recipe for boiled dumplings served with stewed meat. That recipe is the earliest documented ancestor of what the American South would come to call chicken and dumplings. The dish predates the Civil War and the Great Depression by decades, though both eras later adopted it as a thrifty way to stretch a single chicken into a meal for a large family. Enslaved African American cooks in antebellum Southern kitchens shaped the dish into what it is today, simmering tough older birds for hours until the meat fell from the bone, then rolling out thin strips of dough to cook in the rich broth.

Marion Cabell Tyree's 1879 cookbook "Housekeeping in Old Virginia" contained one of the first printed recipes that explicitly paired chicken with dumplings made "like biscuit but rolled thin." The dish became a fixture of Southern Sunday dinners, church potlucks, and family reunions, and it remains one of the most deeply rooted comfort foods in American regional cooking.

About the Ingredients: A whole chicken, cut into pieces, provides the richest broth because the bones release gelatin during the long simmer. Self-rising flour is traditional for the dumplings in many Southern households, as it was what most country kitchens kept on hand. The dumplings themselves come in two regional styles: flat rolled strips, which are more common in the Deep South, and drop biscuit-style dumplings, which are favored in Appalachia and the Upper South. This recipe uses the flat rolled style, which cooks into silky, noodle-like ribbons in the broth.

Ingredients (serves 8–10):

The Chicken and Broth: - 1 whole chicken (about 5 lbs), cut into 8 pieces, backbone and giblets reserved - 1 large onion, halved - 1 large carrot, halved - 2 celery stalks, halved - 2 bay leaves - 1 tablespoon black peppercorns - 2 tablespoons kosher salt - 4 quarts cold water

The Dumplings: - 3 cups self-rising flour - 3 large eggs, beaten - ⅔ cup milk - All-purpose flour, for rolling

Instructions: Combine the chicken pieces, backbone, giblets, onion, carrot, celery, bay leaves, peppercorns, and salt in a large stockpot. Cover with the cold water. Bring to a gentle simmer over medium-high heat, then reduce to low. Simmer for 40 minutes, skimming any foam that rises to the top. Remove the breast pieces and set aside to prevent them from drying out. Continue simmering the remaining pieces for 50–60 minutes more, until the meat is falling off the bone.

Strain the broth through a fine-mesh sieve into a second large pot. Discard the vegetables and bones. When the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces. Return the shredded chicken to the strained broth and keep at a gentle simmer.

For the dumplings, place the self-rising flour in a large bowl and make a well in the center. Pour in the eggs and milk. Mix with your hands until a stiff dough forms. Turn out onto a heavily floured surface and knead until smooth, about 2 minutes. Cut the dough in half. Roll one half to between ⅛ and ¼ inch thick. Cut into strips about 1 inch wide and 2 inches long. Transfer to a floured baking sheet. Repeat with the remaining dough.

Bring the broth back to a rolling simmer. Drop the dumplings in one at a time, stirring gently to prevent sticking. Cover and simmer for 10–15 minutes until the dumplings are puffed and cooked through. Stir gently to thicken the broth as the dumplings release their starch. Add the reserved breast meat and cook 1 minute more to heat through. Adjust seasoning. Serve hot in wide, shallow bowls.

The Mimosa Pairing Logic: The rich, savory broth and tender chicken call for a mimosa with enough brightness to complement without overwhelming. The Classic Champagne Mimosa is the traditional match, its clean orange acidity cutting through the starchy richness of the dumplings. For a Southern-forward pairing, the Peach Bellini Mimosa adds a stone-fruit sweetness that echoes the comforting character of a Sunday dinner.

Reference Links: - Chicken and Dumplings – Wikipedia - The True History of Southern Chicken and Dumplings – Southern Kitchen

Make-Ahead: The chicken and broth can be made up to 2 days ahead and refrigerated. In fact, the broth improves overnight as the flavors deepen. The dumplings should be made fresh, just before serving, as they become gummy if held too long. If you must prep ahead, roll and cut the dumplings up to 4 hours ahead and keep them on a floured baking sheet, covered with a damp cloth, at room temperature.

Pro Tips: Do not let the broth boil vigorously once the dumplings go in. A gentle simmer keeps them tender and prevents them from breaking apart. If the broth seems too thin after the dumplings cook, mash a few dumplings against the side of the pot and stir them back in. This releases starch and thickens the broth naturally, no additional flour needed.