There are few dishes as synonymous with comfort as Chicken & Dumplings. This classic recipe is a bowl of warmth and happiness that has the power to transport you to simpler times—perhaps to a cozy family dinner at grandma’s house. It’s the culinary equivalent of a hug, and on those cold, winter nights when the wind howls outside your window, there’s nothing like the rich aroma of chicken and vegetables simmering in a pot to make you feel right at home.
In this recipe, tender chunks of chicken mingle with a melody of vegetables like carrots, celery, and onions. They all come together in a creamy broth that’s both flavorful and soul-soothing. The real stars, however, are the dumplings—fluffy, doughy delights that soak up the rich flavors, providing the perfect bite every single time. They sit atop the pot like clouds of deliciousness, making every spoonful a harmonious blend of textures and flavors.
As you dig in, each mouthful melts away the cold and warms you from the inside out. It’s an experience so comforting, you can almost hear the crackling of a fireplace, even if you don’t have one. Perfect for family dinners, holiday gatherings, or simply as a hearty meal to lift your spirits, this Chicken & Dumplings recipe is more than food; it’s a feeling—a cozy, delicious feeling that only amplifies as you share it with the people you love.
So go ahead, put on your comfiest sweater, pull out your biggest pot, and let’s create some food for the soul. Once you’ve tried this recipe, we’re confident that Chicken & Dumplings will become your go-to comfort food for those chilly nights when you need a culinary hug.
Happy cooking and even happier eating!
Ingredients
- 1 whole chicken de-boned
- 4 whole celery stalks
- 4 whole carrots
- 2 onions
- 2 tsp oregano
- 2 tbsp corn starch add a little water to make a slurry
- salt to taste
- pepper to taste
- 2 cups flour
- 1 cup water warm
- 1 sprig rosemary
- 1 sprig thyme
- 1 whole bay leaf
Instructions
For the stock:
- Debone the chicken, then put the wings and carcass into a sturdy stock pot.
- Chop two celery stalks, two carrots, and an onion into thirds, then add them to the pot.
- Wrap parsley, thyme, rosemary, and a bay leaf in cheesecloth to form a bouquet garni.
- Add the bouquet garni to the pot and pour in sufficient water to submerge the chicken bones.
- Bring the contents of the pot to a boil, then lower the heat to maintain a simmer. Partially cover the pot and let it simmer for at least one hour; the longer it simmers, the better the flavor. This reduction process extracts the flavors from the chicken bones and other ingredients.
- Strain the chicken stock, removing and discarding all the bones and other ingredients.
Prepare the chicken
- Chop the deboned chicken into pieces and transfer them to a bowl. Season the chicken with salt, pepper, garlic powder, and oregano, then drizzle with two tablespoons of olive oil.
- Cover the bowl with plastic wrap and set it aside until you're ready to cook.
Prepare Dumplings:
- Put the flour in a bowl, and then add the warm water and a tablespoon of olive oil.
- Use your hand to mix the ingredients well until they form a ball. You may need to add a bit more water, but do so cautiously to avoid making the dough too sticky. Once the dough has taken shape, wrap it and set it aside.
Bring it all together:
- In a large pot, add a small amount of oil and cook the marinated chicken.
- Finely chop two stalks of celery and slice two carrots diagonally into pieces. Dice one onion and add it to the chicken that has been cooked.
- Stir the mixture well and pour in enough chicken stock to cover the chicken and vegetables in the pot. Bring the contents to a gentle boil.
- If you have any leftover stock, allow it to cool before storing it for later use. The stock will keep for up to 3 days in the refrigerator or 3 to 4 months if frozen.
- Dust your counter with flour and roll out your dumpling dough into a flat sheet, keeping it somewhat thick unless you prefer thin dumplings.
- Using a knife or a pizza cutter, slice the dough into strips that are 1 to 2 inches wide. The size is really up to your personal preference for how large you want the dumplings to be.
- Add the dumpling strips to the pot containing the chicken, vegetables, and stock. Cook for approximately 20 minutes.
- The dumplings will naturally thicken the stock due to the excess flour on their surface. If the consistency isn't thick enough to your liking, you can make a slurry by mixing 2 tablespoons of cornstarch with a small amount of water. Gradually add this slurry to the pot with the cooking dumplings until you reach your preferred sauce thickness.
- Serve the dish hot in a bowl, or spoon it over rice if you prefer.