We REALLY love Chef Art Smith’s Homecoming in Disney Springs with all that great Southern hospitality and yummy food.
Homecomin Sign
Even when you’re not there, you can still make one of their home-cooked meals (like this fried chicken) that are so good, your tastebuds will thank you for it!!
In honor of his late mother, Chef Art Smith is sharing his family recipe with us for Chicken and Dumplings (and it sounds delicious)! Art says that “Every time I make this, it just says love to me. So, I hope it brings love to your family!” Well, if that doesn’t sound like a special dish, then we don’t know what is! So, let’s get cooking!!
©Chef Art Smith
Ingredients:
- 3 cups of chicken, cooked and shredded
- 4 quarts of low salt chicken broth
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 2 tablespoons of cold salted butter, cubed
- 1 cup of milk
©Chef Art Smith
Recipe:
1. Cook a rotisserie chicken from the market or buy a pre-cooked rotisserie chicken. Remove from the bone and shred.
©Chef Art Smith
2. Make your soup with 4 quarts of low salt chicken broth in a Dutch Oven. Add onions, carrots, and celery before letting it simmer for 20 minutes.
3. Let the vegetables steep in the broth, then scoop them out and set them aside.
©Chef Art Smith
4. In a bowl, add flour, salt, and baking powder before whisking together.
5. Blend butter into the mixture and then drizzle with cold milk.
6. Make a soft ball. Allow it to rest.
©Chef Art Smith
7. Cut the dough ball into four pieces. With a rolling pin, roll out the dough with flour until 1/4 inch thick.
©Chef Art Smith
8. Cut into strips and place them on paper.
©Chef Art Smith
9. Place the dumpling dough strips in the boiling broth. Layer them on top of one another over the entirety of the broth. Shake oven, do not stir.
©Chef Art Smith
10. Make slurry with 2 tablespoons of flour and 4 tablespoons of water. Mix it together and drizzle over the layered dumplings. Shake the over for a bit until the mixture is blended.
©Chef Art Smith
11. Cook for 10 minutes. Add chicken, dried parsley, and pepper. Shake until mixed.
©Chef Art Smith
12. Serve it up!!
©Chef Art Smith
Watch Art Smith make his mother’s dumpling soup and tell a few stories about his childhood here! Our kitchen is about to smell AH-MAZING, you guys!!
Learn how to make Chef Art Smith’s famous Hummingbird Cake for dessert!
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Have you made Chicken and Dumpling Soup before? Let us know in the comments below!
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Is there a printable version?
Is it 2 quart or 4 quarts of chicken broth? It says 2 in the ingredients and 4 quarts in the directions.
I am going to try this, BUT it’s a good thing I really read the whole thing first:
2 quarts broth in the ingredients list, 4 quarts in the instructions.
How much onion, carrot and celery? Not listed in the ingredients, but noted that they should be added in the instructions.
How much salt in the dumplings? Also not listed in the ingredients.
Thank you!
I found the instructions on this one a bit vague, so I ended up watching the video again and again. I went with 2 qts of chicken broth which was enough for me and two others. In the video, he says it really depends on how many people you’re serving, so maybe add more if you have more people to serve.
I also wasn’t sure about how much salt to put in the dough- I went with half a teaspoon and that seemed fine. I didn’t want the celery, onion, and carrots to go to waste so I ended up chopping them and adding those to the soup, which goes against the purity of chicken and dumplings, I know, but it was good! Finally, I added a bit of tarragon at the end because I love how chicken soup tastes with a bit of tarragon in it. I’ll definitely be making it again :~)
I am so trying this! It’s one of those recipes I always mean to try or make and never get around to it, but put it down for later this week. Thx!