Chicken and dumplings is a longstanding Southern staple, known for being a practical and filling dish made from simple ingredients like a whole chicken, basic vegetables and dumplings cooked directly in the broth. My family grew up with it the same way many Southern families did, and the version we still use today is my grandmother’s recipe. It is straightforward, reliable and something she’s made for years.

Even though we’re based in the South with our home in Texas, this recipe ends up being just as useful at our vacation house in Santa Fe. After a day of skiing, when everyone comes back tired and freezing, my grandmother’s chicken and dumplings is usually the first thing we make. The stock can simmer while everyone changes and warms up, and the dumplings come together quickly with basic pantry ingredients. It’s hearty, uncomplicated and consistently the meal we rely on when winter hits, whether we’re at home in Texas or spending time in the mountains of New Mexico.

Ingredients:

Stew

• 1 stewing chicken (4 to 5 pounds) or 2 broiler-fryers (3 pounds each)
• 1 yellow onion, 
• 3 sliced carrots
• 6 tablespoons flour
• 2 ribs of celery with leaves
• ⅛ teaspoon paprika
• ½ cup light cream 
• white pepper to taste
• 1 teaspoon salt
• 4 tablespoons butter  

Dumplings

• 1 tablespoon shortening 
• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• ½ cup milk

Instructions:

1. Simmer chicken, onion, carrot, celery, and salt in enough water to cover until chicken is done, about 2 hours.
2. Before chicken is done, make dumplings by sifting dry ingredients then blending in shortening with pastry blender or fork.
3. Add milk to dumplings and mix well.
4. Remove chicken from broth. When cool enough to handle, remove skin and bones, and dice meat. 
5. Strain stock and, if necessary, add enough water to make 1 quart. 
6. Melt butter in heavy-bottomed pot.
7. Stir in flour mixed with paprika.
8. Add chicken stock gradually, stirring constantly; cook for 2 minutes.
9. Add cream, pepper, and adjust seasoning to taste. 
10. With previously made dumplings, spoon dumplings on top of gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. 
11. Serve at once.