Total Time
Prep 30 mins
Cook 1 hr 30 mins

From Martha Stewart video, adapted from The New Southern Basics: Traditional Southern Food for Today.

Ingredients Nutrition


  1. Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
  2. Add enough cold water to cover.
  3. Bring just to a boil over medium-high heat.
  4. Reduce the heat to low, cover, and simmer until tender, about 1 hour.
  5. Remove chicken, and let rest until cool enough to handle.
  6. Skin and bone chicken, leaving the meat in large chunks; set aside.
  7. Remove bay leaves from the broth, and discard.
  8. Skim as much fat as possible from the surface of the broth.
  9. Heat broth to a slow steady boil.
  10. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
  11. Stir in milk, and beat until stiff.
  12. Drop batter 1 tablespoon at a time into the boiling broth.
  13. Cover, and cook for 10 minutes.
  14. Add reserved chicken, and cook until heated through, about 5 minutes.
  15. The dumplings should be puffed and the meat warmed through.
  16. Garnish with parsley, and serve immediately.
Most Helpful

4 5

This was very good and a "lighter" version of an old southern favorite. I made this as written except I increased the seasonings a bit. Thanks for the recipe!!

5 5

Oh my, we loved this! So delicious and savory and fills you right up! The only thing I did different was used all chicken breast. The chicken and spices simmering filled the house with the most delicious aroma and I could hardly wait to eat! Served with some home made biscuits and what a great meal it was! Thanks for sharing this recipe we'll definitely be having again! :)Made for PAC Fall 08