Dolly Parton Will Be Digging Into This Comforting Dish on Her Birthday

Soup certainly has its place in the days between the holiday festivities—there is nothing more convenient. But come January, we're in full stew season, and a steaming hot bowl of soup and a loaf of crusty bread is a perfect option every night to get through the winter doldrums.

Bonus: Making a huge pot of soup can feed us for days. Plus, most can be frozen in individual portions and microwaved in just minutes when the mood strikes. Digging into a comforting, warm bowl is like a big hug—and is there anyone we'd rather get one from than Dolly Parton?

We’ve been big fans of Dolly’s easy, creamy, 20-minute veggie-based Stampede Soup for some time. And it's so easy to throw together on a weeknight. However, if you have a little more time and want something heartier, you may want to make a “big old pot" of soup that Dolly told our sister brand People she serves her family during the holidays. Everyone in her family looks forward to it, and we’re betting everyone in your family will love it, too.

Dolly Parton’s Favorite Rustic Chicken and Dumplin's

Dolly and her sister Rachel Parton George recently graced the cover of Allrecipes Magazine to promote their cookbook, "Good Lookin’ Cookin’." Lucky for us, they shared the recipe for their Rustic Chicken and Dumplin’s.

While Dolly makes it during the holidays, it's Rachel's turn on her sister's birthday, which is coming up on Jan. 19.  “I call this rustic because I leave the bones in, which is authentic," Rachel told us. "But that means you must be careful and make sure not to swallow any!”

To make the sisters' Chicken and Dumplin’s, you'll need a whole, cut-up chicken, poultry seasoning, and Morton Nature's Seasons Seasoning Blend to start. The remaining base ingredients are classic to many soups, including carrots, celery, onion, garlic, and low-sodium chicken broth.

The from-scratch dumplings are only a handful of ingredients, including flour, buttermilk, egg, butter, and baking powder. The dough is combined in a bowl, turned onto a surface, cut into large squares, and dropped right into the simmering broth to cook.

The end result is “just like my Mee-Maw used to make!” said one Allrecipes member. Another commented, “It's just like the one my grandma used to make. Bones and all. So comforting and delicious.”

From start to finish, the dish takes a bit over 2 hours, but only 30 minutes of that is hands-on. We suggest a large Dutch oven for a soup that one Allrecipes member said has “absolutely wonderful flavor."

Once all the holiday leftovers are out of the fridge, this will definitely be one of the first things we’re cooking up in the New Year. We think you'll be craving it 9 to 5, too. Especially come the 19th, when we'll be toasting the Queen of Country on her birthday, knowing she'll be diving into a bowl of her own.

Get the Recipe

Read the original article on ALLRECIPES