Dolly Parton’s Classic Chicken and Dumplings Recipe

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Dolly Parton’s chicken and dumplings is old-fashioned Southern comfort food at its most direct: a whole chicken makes its own broth, onion and celery leaves add gentle flavor, and simple rolled dumplings cook in the same pot. There is no canned soup, roux or heavy cream. The finished dish is brothy, tender and deeply chicken-forward.

This version follows the widely published recipe associated with Parton and her Tennessee home cooking. The method takes time, but most of it is quiet simmering. It makes about six generous servings.

Recipe at a glance

Prep time: about 30 minutes
Cooking time: 60–80 minutes
Servings: 6
Method: stovetop
Dumpling style: rolled and cut into squares

Ingredients

For the chicken and broth

1 whole chicken, about 3 pounds (1.35 kg), giblets removed
2 quarts (1.9 litres) water
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 medium onion, peeled and left whole
1/4 cup chopped celery leaves

For the dumplings

2 cups all-purpose flour, plus extra for the work surface
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons vegetable shortening
3/4 cup whole milk
Chopped fresh parsley for serving, optional

How to make Dolly Parton’s chicken and dumplings

Start the broth. Put the chicken breast-side down in a large Dutch oven. Add the water and 2 teaspoons salt. Cover and bring to a boil over medium-high heat.
Simmer the chicken. Lower the heat to maintain a gentle simmer. Add the pepper, whole onion and celery leaves. Cover and cook for 40–60 minutes, or until the thickest part of the chicken reaches 165°F (74°C) and the meat pulls easily from the bones.
Strain and prepare the meat. Transfer the chicken to a platter. Remove the onion and strain the broth to catch the celery leaves and any small bones. Return the clear broth to the pot. When the chicken is cool enough to handle, discard the skin and bones and cut or pull the meat into bite-size pieces.
Mix the dumpling dough. Stir the flour, baking soda and 1/2 teaspoon salt together in a bowl. Cut in the shortening with a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually stir in the milk to form a soft, workable dough.
Roll and cut. Turn the dough onto a floured surface and knead lightly for about 5 minutes, adding only enough flour to prevent sticking. Roll it to roughly 1/2 inch thick and cut it into 1 1/2-inch squares.
Cook the dumplings. Bring the strained broth to a lively boil. Add the squares one at a time so they do not stick together. Reduce the heat to low, cover and simmer for 10 minutes. Avoid stirring hard, which can break the dumplings.
Finish the dish. Return the chicken to the pot and warm it through for about 8 minutes. Taste the broth and adjust the salt and pepper. Ladle into warm bowls and add parsley if desired.

Tips for tender dumplings

Keep the broth at a steady simmer rather than a violent boil after adding the dough.
Knead just until the dough becomes smooth. Excess flour and overworking can make dumplings tough.
Add dumplings separately instead of dropping in a pile.
Use celery leaves, not only celery stalks; their concentrated flavor is part of this spare broth.
For food safety, verify that the chicken reaches 165°F (74°C), then use clean utensils for the cooked meat.

Serving and storage

Serve the chicken and dumplings on their own or with green beans, collard greens or a crisp salad. Cool leftovers promptly and refrigerate them in a sealed container for up to three days. Reheat gently on the stovetop, adding a splash of water or unsalted stock because the dumplings continue to absorb broth.

Attribution note: this article independently explains the commonly published Dolly Parton recipe in original wording. Recipe background was checked against The Kitchn’s test of Dolly Parton’s recipe and Food Republic’s account of Parton’s Southern chicken and dumplings.