Marcella Carpenter’s Southern Chicken and Dumplings Recipe

A Comforting Classic Passed Down Through Generations

Few dishes bring as much warmth and nostalgia as a steaming pot of homemade chicken and dumplings. This recipe, lovingly shared by Marcella Carpenter, is a true testament to tradition, patience, and Southern home cooking. Made with hand-rolled dumplings, rich homemade broth, and a whole lot of love, this dish is perfect for church gatherings, bereavement meals, or just a cozy family dinner.

Marcella’s dumplings are so beloved that they are requested for family reunions, church socials, bereavement meals, and even a wedding! When a dish holds that much meaning and memory, you know it’s something special.

 

The Secret to Rich, Flavorful Chicken and Dumplings

One of the best-kept secrets to making the most flavorful chicken and dumplings is saving the fat from fresh frying chickens before they are cooked. Marcella carefully trims the fat and skin while cutting up her chickens, freezing them in a bag to use later for extra flavor in the broth. This makes a huge difference in creating a rich, hearty dish.

Another pro tip? Make sure you have plenty of broth! It’s not enough to just cover the chicken—you’ll need a large amount of liquid, or the dumplings will turn out dry. If you know you’re making dumplings the next day, prepare your chicken and broth the night before. Cooling the broth overnight allows the flavors to meld and makes it easier to remove excess fat before cooking.

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Ingredients

Since Marcella has been making these dumplings for 67 years, she doesn’t measure exact amounts, but here’s a general guide. Keep in mind that this makes a large batch (about a 12-quart kettle) for church socials and family gatherings, so adjust as needed for smaller portions!

For the Broth:

• 1 whole chicken (or a mix of thighs, drumsticks, and breast meat)
• Reserved chicken fat and skin (saved from cutting up fresh frying chickens)
• Water (enough to fill the kettle about ⅔ full—much more than just covering the chicken)
• Salt, to taste
• 1 stick of butter (added only after the dumplings are in and simmering)

For the Dumplings:

• White Lily self-rising flour (about ¾ of a 5 lb bag for a large batch)
• Ice-cold chicken broth (from the cooked chicken)

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Step-by-Step Instructions

1. Prepare the Broth

1. Cut up a whole chicken (or use a mix of thighs, drumsticks, and breast meat). Save the fat and skin to freeze for later use.
2. Place the chicken in a large stockpot and fill the pot about ⅔ full with water (not just enough to cover the chicken—you need plenty of broth).
3. Add in the reserved fat and skin for extra flavor.
4. Simmer until the chicken is fully cooked and tender.
5. Remove the chicken, pluck the meat off the bones, and discard the skin and dark pieces.
6. Strain the broth and store it in the refrigerator overnight if possible.

2. Make the Dumpling Dough

1. Pour about ¾ of a 5 lb bag of White Lily self-rising flour into a large bowl (adjust for smaller batches).
2. Slowly add in ice-cold chicken broth, mixing by hand until the dough reaches the right consistency (firm but not too dry).
3. Form the dough into a large ball, then divide it into about five smaller grapefruit-sized portions.

3. Roll and Cut the Dumplings

1. Lightly flour your surface, rolling pin, and dough ball.
2. Roll the dough thin and cut it into rectangles using a pizza cutter.
3. Lightly dust the dumplings with flour—this helps thicken the broth and prevents sticking.

4. Cook the Dumplings

1. Bring the reserved broth to a rolling boil.
2. Gently add the dumplings, pushing them back with a spoon to make room for more. Do not stir! Instead, gently move them from the bottom to prevent sticking.
3. Once all dumplings are in, reduce heat to simmer.
4. Now add 1 stick of butter and salt to taste.
5. Let simmer for about 10 minutes, stirring occasionally from the bottom.

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Final Thoughts

This Southern chicken and dumplings recipe isn’t just about food—it’s about tradition, family, and the love that goes into every batch. Whether it’s served at a family reunion, a Sunday supper, or even a wedding, these dumplings have a way of bringing people together.

So the next time you fry a chicken, save that fat and skin before cooking! You’ll be well on your way to making a pot of Southern comfort just like Marcella and the generations before her.

Enjoy! 🍲