Yesterday I shared the first recipe in my little week of cooking in memory of Dolly Parton, and today we’re making one that actually came from Dolly herself.

Dolly once said she couldn’t live without “books and chicken & dumplings,” which honestly makes me love her even more.

For all the glamour, rhinestones and incredible talent, there was always something so genuine and down-to-earth about Dolly. She never seemed to lose that connection to where she came from. Her generosity and kindness touched so many people, and sharing some of the foods and recipes connected to her feels like a sweet way to remember her this week.

Her chicken and dumplings are exactly what you’d expect from an old-fashioned Southern recipe. A whole chicken is simmered to make a rich homemade broth, then the dumplings are rolled out, cut into squares and cooked right in the broth.

Nothing fancy. Just good Southern comfort food.

Serves: About 6

Ingredients

• 1 whole chicken, about 3 pounds
• 2½ teaspoons salt, divided
• ¼ teaspoon black pepper
• 1 onion, peeled and left whole
• ¼ cup chopped celery leaves
• 2 cups all-purpose flour, plus additional flour for kneading
• ½ teaspoon baking soda
• 3 tablespoons vegetable shortening
• ¾ cup milk

Instructions

1. Place the chicken in a large Dutch oven with 2 teaspoons of the salt and about 2 quarts of water. Cover and bring to a boil.
2. Reduce the heat to medium. Add the black pepper, whole onion and celery leaves. Simmer until the chicken is very tender and the meat easily pulls away from the bone.
3. Remove the chicken and onion from the pot. Strain the broth to remove the celery leaves and return the broth to the pot. Set the chicken aside until it’s cool enough to handle.
4. Remove the chicken meat from the bones and cut or pull it into bite-size pieces. Discard the skin and bones.
5. Bring the broth back to a boil.
6. While the broth heats, combine the flour, baking soda and remaining ½ teaspoon salt in a medium bowl.
7. Cut the shortening into the flour mixture with a fork, pastry cutter or two knives until the mixture resembles coarse crumbs.
8. Gradually stir in the milk until a moist dough forms.
9. Turn the dough onto a floured surface and lightly knead for about 5 minutes.
10. Roll the dough to approximately ½-inch thickness and cut it into 1½-inch squares.
11. Drop the pieces of dough into the boiling broth. Reduce the heat to low, cover and cook for about 10 minutes. Stir gently.
12. Return the chicken to the pot and stir gently. Continue cooking until the chicken is heated through, about 8 minutes.

Serve warm and enjoy.

Recipe adapted for readability from a chicken and dumplings recipe shared by Dolly Parton.