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Garlic & Zest

Gourmet Cooking at Home!

Chicken n’ Cornmeal-Chive Dumplings

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I’ve never really thought about the origins of chicken and dumplings — they’ve just been a staple on our table since I was a little girl.  Chunks of chicken and vegetables in a savory broth with big, fluffy dumplings floating on top.  Heaven!  The dumplings of my youth came together in about 30 seconds, thanks to a package of Bisquick or Jiffy baking mix.  These Chicken n’ Cornmeal-Chive Dumplings take a few seconds longer.

 

carrots celery and onion chicken and vegetables in a pot

I was surprised to find that Scott had never had chicken and dumplings until he met me.  And he had no idea why I was putting a biscuit on top of the soup.  I guess it’s a Southern thing.  But it made me curious because I thought everybody ate this.  Where do chicken and dumplings come from?  There is substantial debate over its origins and frankly, so many iterations of this dish, that I don’t think there’s a pat answer about their evolution.

 

sautéed mushrooms chopped chicken

The one that makes the most sense to me is the dish, with those fluffy biscuit-style dumplings, originated in the South, possibly during the Great Depression.  Adding the dumplings was a way to stretch the chicken to make the meal go farther.  

 

chicken and mushrooms in broth dry ingredients

There are other “rolled” dumplings, which look suspiciously noodle-like to me and I’m told are very popular in the North.  I’m sure they’re good too, but I’m partial to this variety.

 

dumpling dough chicken and dumplings with peas

Of course the key to a tender dumpling, is to bring your pot of stew to a bubbling simmer, then drop the dumpling dough into the broth by rounded tablespoons before covering it tightly with the lid and letting the dough steam and puff.  Don’t sneak a peak to see how they’re doing, otherwise the dumplings will be tough (at least that’s what my Mom told me).  When it’s cold outside, there’s nothing so hearty and satisfying as big pot of this savory stew.

 

Chicken n' Cornmeal-Chive Dumplings in a potChicken n' Cornmeal-Chive Dumplings with wooden spoonChicken n' Cornmeal-Chive Dumplings in a bowl.

 

chicken n' cornmeal-chive dumplings | Garlic + Zest
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5 from 1 vote

Chicken 'n Cornmeal Chive Dumplings

This Southern-favorite is warm and satisfying.  
Course Main Course
Cuisine American
Keyword chicken, pot pie, vegetables
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 6
Calories 615kcal

Ingredients

  • 1 4 pound chicken
  • 3 stalks celery diced
  • 1 medium onion diced
  • 3 carrots peeled and diced
  • 1 quart low sodium chicken broth
  • 2 cups water
  • 2 teaspoons olive oil
  • 8 ounces mushrooms quartered
  • 1 cup peas frozen

for the dumplings

  • 1 cup self rising flour or 1 cup all purpose flour +2 teaspoons baking powder
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons finely chopped chives
  • 1/2 cup half and half
  • 1/4 cup milk

Instructions

  • Rinse the chicken and place in a large dutch oven or heavy bottomed pot. Add the celery, onion and carrots. Cover with chicken broth and water, cover and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until chicken is cooked through. Remove the chicken from the pot and let cool for 10-15 minutes.
  • Meanwhile in a small skillet, heat the olive oil over medium high heat and add the mushrooms. Cook until browned and tender and set aside.
  • With clean hands, pick the meat off of the chicken, discarding the skin and bones. Transfer the chicken back to the pot and stir in the mushrooms. Place the pot back on the stove and hold it covered at a low simmer.

For the dumplings

  • In a medium bowl, combine the flour, cornmeal, salt, sugar and chives. Whisk to combine. Stir in the milk and half and half to form a dough.
  • Drop the dumplings by tablespoonfuls onto the simmering liquid, cover (don't peek) and cook for 15 minutes. Use a spoon to open up a space between the dumplings and pour the peas into the opening. Gently stir the peas into the broth and serve.

Nutrition

Calories: 615kcal | Carbohydrates: 34g | Protein: 44g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 144mg | Sodium: 426mg | Potassium: 915mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5755IU | Vitamin C: 17.9mg | Calcium: 93mg | Iron: 3.1mg

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Don’t Forget To “Pin It” For Later!

 

An authentic Chicken n' Cornmeal Chive Dumplings recipe is a classic dish w/light dumplings & savory broth. These are the BEST chicken and dumplings! #chicken #chickenrecipes #chickenanddumplings #dumplings #cornmeal #mushrooms #comfortfood #peas #carrots #peasandcarrots #soup #stew #chickensoup #chickenstew #bestchickenanddumplings #easychickenanddumplings

 

 

 

chicken n' cornmeal-chive dumplings | Garlic + Zest

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Chicken/Poultry// Entrees// Meat// Soups, Stews & Braises27 Comments

« Southern Ham and Kale Hot Dish
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Comments

  1. Erica says

    February 23, 2020 at 6:57 PM

    Hi Lisa!
    The wait 15 minutes rule applies to matzo balls, too! We made a whole chicken last night, so I broke it down and made a broth. Using your recipe as a guide I made dumplings with the ingredients we had on hand. Instead of half and half I Used one egg and a cap of vegetable oil. They look good so far.. adding chicken now. Will let you know.

    Reply
    • Lisa says

      February 24, 2020 at 7:07 AM

      Fantastic! Good to know about the matzo balls — I’ve never made them myself (had plenty of them, though).

      Reply
  2. The Fashion Diva says

    February 18, 2016 at 6:49 PM

    Wow not only does that look so yummy but you went into great detail with the order and photos you provide! Thank you 🙂

    Reply
    • Lisa says

      February 18, 2016 at 6:59 PM

      Hope you find them helpful!

      Reply
  3. Brianne @Natural Girl Modern World says

    February 18, 2016 at 11:23 AM

    I always wondered how to make these – your recipe makes it look so easy! Thanks for sharing. Love your photos:D

    Reply
    • Lisa says

      February 18, 2016 at 11:54 AM

      It is easy – and very good!

      Reply
  4. Jessica @ Citrus Blossom Bliss says

    February 18, 2016 at 12:05 AM

    This bowl of deliciousness makes me sad I’m a northerner. I’ve never had chicken and dumplings but I definitely think that’s going to change soon. This looks so hearty and beautiful and like everything I’ve ever wanted in my life.

    Reply
    • Lisa says

      February 18, 2016 at 7:45 AM

      We won’t hold your Northern status against you, but you should make this a priority!

      Reply
  5. The Purple Ladle says

    February 17, 2016 at 9:42 PM

    I have never made dumplings before – great photos showing process!

    Reply
    • Lisa says

      February 18, 2016 at 7:43 AM

      Dumplings are transformative, you must give it a go!

      Reply
  6. foodhuntress2015 says

    February 17, 2016 at 9:40 PM

    It’s funny, I have never made a cornmeal dumpling before but was thinking about it today and I come to your blog and there it is. Now I’ll have to try it. I ended up making a shepherd’s pie with cornbread topping.

    Reply
    • Lisa says

      February 18, 2016 at 7:42 AM

      Ooh! That sounds good too. I love cornbread!

      Reply
  7. Sam | Ahead of Thyme says

    February 17, 2016 at 8:49 PM

    I need some cornmeal dumplings right now!! This looks delicious! Thanks for the recipe 🙂

    Reply
    • Lisa says

      February 18, 2016 at 7:42 AM

      I’m glad you like it, Sam!

      Reply
  8. Plating Pixels says

    February 17, 2016 at 7:50 PM

    Those corneal dumplings look awesome and have never seen anything like it. Love the photos too!

    Reply
  9. Sara | LifesLittleSweets.com says

    February 17, 2016 at 6:56 PM

    This looks amazing, I have never tried making chicken and dumplings, it looks perfect for a cold winter night! Pinning!

    Reply
    • Lisa says

      February 17, 2016 at 6:58 PM

      Thanks, Sara! It’s ideal for cold, but I’d eat it when it’s hot, too!

      Reply
  10. KC the Kitchen Chopper says

    February 17, 2016 at 5:23 PM

    I love chicken soup. The dumplings would be a delish addtion. I like the fact that the chicken cooks along with the soup. The whole combo is so “comfort foodie”. YUM!

    Reply
    • Lisa says

      February 17, 2016 at 5:48 PM

      Thanks for saying so!

      Reply
  11. watchlearneat says

    February 17, 2016 at 11:31 AM

    Gorgeous photos! Such a great recipe – I’m totally drooling! Love that you added mushrooms too! 🙂

    Reply
    • Lisa says

      February 17, 2016 at 12:28 PM

      Glad you like it!

      Reply
  12. laughingspatula says

    February 17, 2016 at 11:16 AM

    I can’t believe I have never made chicken and dumplings! This has inspired me though!

    Reply
    • Lisa says

      February 17, 2016 at 12:28 PM

      I really thought EVERYONE ate this!

      Reply
  13. Katrina says

    February 17, 2016 at 10:52 AM

    I have never had Chicken & Dumplings either. This looks great though. I”ll have to try it!

    Reply
    • Lisa says

      February 17, 2016 at 11:10 AM

      are you serious? OMG – come over and I’ll make some for you and James!

      Reply
  14. Beth Berger says

    February 17, 2016 at 9:44 AM

    Oh my goodness those dumplings look AMAZING! I usually just pick up a box kit for kneidels (matzo balls) to throw into my homemade chicken soup but I’m gonna have to give these a go. 🙂

    Reply
    • Lisa says

      February 17, 2016 at 11:10 AM

      Beth – they are ridiculously simple to make and so freakin’ good!

      Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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