Chicken and dumplings is a warm, comforting dish that has long been a staple in the cuisines of many cultures. This classic stew combines poached chicken meat with doughy dumplings in a hearty broth. But where did this dish originate, and where is it most popular today?
The History of Chicken and Dumplings
The origins of chicken and dumplings can be traced back hundreds of years to European peasant cuisines. Cooks would make the most of the simple ingredients they had on hand, like chicken, garden vegetables, and basic dough. The dumplings stretched meals and added calories. Every region had its own take featuring local ingredients.
Some of the earliest versions of chicken and dumplings emerged in England, Germany, and Eastern Europe. English cooks were making stew-like “closh” with chicken and dough balls as far back as the 14th century. Similar German and Eastern European dishes appeared not long after. These simple, hearty recipes were affordable meals for farmers and working-class families.
As Europeans began immigrating to North America, they brought chicken and dumpling recipes along with them. The dish was prepared by early American settlers and eventually spread across the United States. It became a budget-friendly supper for families, especially in the South.
Regional Versions in the United States
Today, chicken and dumplings remains a beloved comfort food across the United States. However, recipes vary considerably between different regions and states. These local twists reflect the unique history, culture, and ingredients in each area.
Southern and Midwestern Versions
Chicken and dumplings reached the height of its popularity in the American South and Midwest. Cooks in these regions transformed the dish into a hearty, warming meal to feed large families. The Southern and Midwestern recipes typically contain:
- Chicken: The chicken is slowly simmered until very tender before being pulled from the bone and returned to the pot.
- Stock: The broth starts with chicken stock and can include veggies like celery, carrots, and onions.
- Dumplings: Flour or cornmeal dumplings are dropped directly into the hot broth to cook.
- Thickened broth: Flour is whisked into the broth to give it a gravy-like thickness.
- Vegetables: Potatoes, green beans, peas, carrots, and celery are welcome additions.
- Herbs and spices: Black pepper, thyme, parsley, and other seasonings add flavor.
These dishes are served piping hot in wide, shallow bowls along with biscuits or cornbread. They provide a rich, comforting meal that sticks to your ribs.
Pennsylvania Dutch Chicken Pot Pie
The Pennsylvania Dutch version of chicken and dumplings is distinctive. Cooks layer sliced cooked chicken and vegetables in a baking dish. Then, a thick dough is layered on top and the pot pie is baked until golden brown. This oven-baked technique yields a dish similar to chicken pot pie rather than a soupy stew.
New England Chicken and Dumplings
New England’s version of chicken and dumplings contains lighter, fluffier dumplings. The dough is cut into small cubes and cooked right in the broth. The dish tends to be less thickened than Southern variants. It showcases fresh herbs like thyme along with root vegetables.
Chicken Mull
Chicken mull is the Appalachian take on chicken and dumplings. It contains chicken simmered in broth with cornmeal dumplings. Eggs and milk are also beaten into the broth at the end to enrich it. This dish is a great example of how mountain settlers made the most of what ingredients they had.
Global Versions
The basic concept of chicken stewed with dumplings translates easily across cuisines worldwide. Similar dishes can be found in Europe, Asia, Africa, and the Americas.
British Chicken and Dumplings
British chicken and dumplings resembles a chicken pot pie in a bowl. Large pieces of chicken and vegetables are simmered in broth and topped with steamed dumplings. Parsley and thyme season the hearty dish. It’s a popular comfort meal that’s widely served in pubs.
Jewish Chickens and Kreplach
Jewish chickens and kreplach feature chicken seasoned with warming spices like cinnamon and nutmeg. Rather than simple dough dumplings, the kreplach are filled pasta pouches stuffed with seasoned ground chicken. Carrots, onions, and celery balance out the rich broth.
Asian Chicken Noodle Soups
Across Asia, cooks make quick chicken soups known as chicken noodle broth or chicken congee. These are filled with rice noodles, bamboo shoots, ginger, and seasonings. While they aren’t true dumplings, the noodles or rice act as the starch that soaks up the savory broth. Versions can be found in Vietnam, China, Laos, Thailand, and beyond.
Peruvian Chicken Escabeche
In Peru, a dish called chicken escabeche combines poached chicken with carrot and potato dumplings called cascabels de papa. Onions, garlic, ají peppers, and vinegar liven up the stew. Cilantro adds freshness on top. The dumplings make this a Latin American cousin to chicken and dumplings.
Where to Find Great Chicken and Dumplings Today
While chicken and dumplings is often made in home kitchens, you can also sample excellent versions at many top restaurants across the United States:
The Southern
This Nashville hot spot serves chicken and dumplings in traditional Southern style with pulled chicken, thick broth, herbs, and fluffy dumplings.
The Grey Plume
The Grey Plume offers a gourmet take on Midwestern chicken and dumplings in Omaha, Nebraska, using fresh farm ingredients. Expect handmade dumplings.
Zingerman’s Roadhouse
This Ann Arbor icon makes chicken and dumplings with all-natural Michigan chickens and vegetables baked under a flaky crust.
Hen of the Wood
Vermont’s Hen of the Wood serves chicken and dumplings stuffed with local chestnuts and celery root for a unique New England rendition.
How to Make Chicken and Dumplings at Home
You can easily recreate delicious chicken and dumplings in your own kitchen. Follow this simple recipe:
Ingredients:
- 1 whole chicken, cut into parts
- 2 quarts chicken broth
- 2 ribs celery, chopped
- 1 onion, chopped
- 3 carrots, chopped
- 1 cup flour
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions:
- Simmer the chicken pieces, celery, carrots, and onion in the broth until the chicken is very tender, about 30 minutes.
- Remove the chicken and set aside. When cool, remove meat from the bones.
- Mix the flour with 1/2 cup broth to make a thick paste. Stir into boiling broth to thicken.
- Return the chicken meat to the pot. Drop rounded spoonfuls of the flour paste into the broth. Cover and simmer for 15 minutes.
- Add salt, pepper, and parsley. Serve hot.
For a heartier stew, add diced potatoes, green beans, or other veggies with the carrots, celery, and onion. Feel free to adjust the thickness by adding more or less flour paste. Serve with buttery biscuits or cornbread!
Conclusion
Chicken and dumplings is the ultimate comfort food that can be found around the world in many cultural variations. It originated as a peasant dish in Europe but became popular in the American South and Midwest. While recipes vary by region, the basic concept combines tender chicken and pillowy dumplings in a savory broth. You can enjoy excellent renditions at top restaurants across the U.S. or make this warming, affordable meal easily at home.