One of my first childhood memories is rolling out dough for chicken and dumplings with my maternal grandmother, (and namesake) Julia Donahue, who was born just a few days before my birthday in June 1924 in Earlington, Kentucky. She always included me in things other adults didn’t, like cooking and gardening and playing cards. I was so thrilled someone was finally treating my 5-year-old self like the independent human I felt I was.
As an adult, many years after my grandmother died, I clung to that memory of us in the kitchen — and to the delicious comfort food she so often prepared. Her chicken and dumplings were renowned among our family, but no one continued the tradition of cooking up the savory soup.
When my mom determined the cherished recipe had been lost, I thought I would be left with only distant memories of the dish. I was crushed.
Then, a few months ago, I was poring over old mementos with my niece, Alexa, after she’d come to visit from Indianapolis, where she attends college. We were having some laughs over a family history project I’d completed in elementary school when I flipped to a page where I had been instructed to record a favorite family recipe. And there it was. The recipe that held so many memories.
I plan to make it, for the first time in decades, this Thanksgiving. I know my grandmother would be pleased.
Chicken & Dumplings
INGREDIENTS
- 2 1/2 pounds of chicken, cut up
- 1/2 cup chopped onion
- 1/2 tsp of poultry seasoning
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 2 cups sliced carrots
- 1 cup sliced celery
- 1/4 cup flour
Dumplings:
- 2/3 cup flour
- 1 tbsp snipped parsley
- 1 tsp baking powder
- 1/8 tsp dried basil
- 1/4 cup milk
- 2 tbsp cooking oil
INSTRUCTIONS
- In a Dutch oven, combine chicken, onion, poultry seasoning, salt and pepper. Add 3 cups water. Bring to a boil. Reduce heat. Cover and simmer for 25 minutes.
- Add carrot and celery. Simmer, covered, for 10 minutes more.
- While the soup cooks, prepare dumplings. In a mixing bowl, combine flour, parsley, baking powder, basil and a pinch of salt.
- Mix milk and oil. Pour into flour mixture. Stir until combined.
- Dust counter or cutting board with a generous amount of flour. Place dough on counter or cutting board and dust it with more flour. Using a rolling pin, roll dough to about 1/4-inch. Add more flour as needed to keep dough from sticking to rolling pin.
- Cut dough into squares. Dust dumplings with a little more flour.
- Add dumplings to chicken mixture. Cover. Simmer about 12 minutes or until dumplings are cooked through. Add flour as needed to thicken.
- Serve.
Julia Hunter is the engagement editor for Hoptown Chronicle. Reach her at julia@hoptownchronicle.org.
