Loretta Lynn, Known as the “Most Awarded Lady in Country Music History,” the late icon might be famous for her impact in the music world, but her Chicken & Dumplings recipe is equally renowned. Found in her 2004 cookbook, “You’re Cookin’ It Country,” the recipe was disclosed as a personal favorite of the star.
Loretta Lynn’s affection for this dish was boundless. In a 2020 interview with Woman’s World magazine, she revealed that the southern specialty held a special place in her heart. “I love to make chicken and dumplings for people when they come over,” she shared. “I roll them out and drop them in one at a time. I use a whole chicken—the fatter the chicken, the better the dumplings.”
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Though she’s primarily known for her country music legacy, Lynn’s favorite recipes endure in her cookbook, “You’re Cookin’ it Country.” Her chicken and dumplings recipe features flat dumplings, a unique characteristic of southern preparations, and yields eight servings. The recipe doesn’t specify how thick or wide the dough should be, so trust your instincts when it instructs you to “roll the dough onto a floured surface” and “cut the dough into strips.”
Ingredients:
- 1 large chicken (approximately 4.8 pounds)
- 3 garlic cloves, crushed
- 3 cups self-rising flour
- 1 teaspoon salt, plus more for seasoning
- 1 cup water
- 1 egg, beaten
- 6 to 8 cups chicken broth
- ½ cup heavy cream
- 1 tablespoon cornstarch (optional)
- Black pepper
Directions:
- Prep: 30 mins
- Cook: 2 hrs 20 mins
- Total time: 2 hrs 50 mins
- Yield: 6 to 8 servings
For the chicken:
- Place chicken and garlic in a large pot, cover with enough water, bring to a boil, then cover and cook for 2 hours, adding water if needed.
- Remove chicken, let broth cool, strain, skim fat, and store.
For the dumplings:
- In a large bowl, sift together flour and salt, gradually stir in one cup of water before adding the beaten egg.
- Mix and knead dough thoroughly, roll onto a floured surface, and cut into strips.
- In a second pot, bring 6 to 8 cups of chicken broth to a boil, drop dumplings, cover, and simmer for about 10 minutes.
- Add cream and chicken pieces, simmer for an additional 5 to 10 minutes. Season with salt and pepper to taste.
- For a thicker consistency, mix two tablespoons of creamy broth and cornstarch in a small bowl. Pour into the pot and simmer until thickened.
Serve in bowls and enjoy!
This dish is a winner—it’s so rich that just one hearty serving fills you up completely. It’s got everything you look for: easy to whip up and oh-so comforting. You can bet you’ll be making this a regular on your winter menu!
