Onions and celery add gentle flavor without overpowering the chicken, and a light roux thickens the broth just enough to coat the spoon without becoming heavy. This dish is meant to be rustic, comforting, and forgiving perfect for chilly days, family dinners, or anytime you want a bowl of something that feels like home. It’s also one of those meals that tastes even better the next day as the flavors deepen. Served piping hot, with plenty of dumplings and tender shredded chicken in every bowl, this is old-school Southern comfort at its best, made from scratch and full of heart.
Ingredients
1 whole chicken, cut up (or 3–4 pounds bone-in chicken)
8 cups water
1 medium onion, chopped
2 celery stalks, chopped
2 teaspoons salt, plus more to taste
1 teaspoon black pepper
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
Dumplings
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
2 tablespoons melted butter
Instructions
Place chicken, water, onion, celery, salt, and pepper in a large pot. Bring to a boil, reduce heat, and simmer 45–60 minutes until chicken is very tender.
Remove chicken, shred meat, and discard bones and skin. Set aside.
Strain broth if desired and return it to the pot.
In a small saucepan, melt butter, whisk in flour, and cook 1 minute. Slowly whisk in milk until smooth, then stir mixture into the broth to lightly thicken it.
Return shredded chicken to the pot and bring to a gentle simmer.
In a bowl, mix dumpling flour, baking powder, and salt. Stir in milk and melted butter just until combined.
Drop spoonfuls of dough into simmering broth or roll and cut into strips for flat dumplings.
Cover and simmer 15–20 minutes, stirring gently once or twice, until dumplings are cooked through.
Taste and adjust seasoning, then serve hot.