It’s winter. It’s cold. And for me, nothing is more comforting that a nice warm bowl of Chicken & Dumplings. It is my ultimate comfort food! We are in the midst of yet another cold snap here in New Jersey so I thought I would warm everyone’s belly up with a nice bowl of warm Chicken & Dumplings. I like to refer to this dish as a STOUP – thicker than soup but thinner than a stew. It’s sorta in between. At any rate, this hearty stoup is the perfect warm-up on a cold winter’s day. While some Chicken & Dumpling recipes have a biscuit type dumpling, these dumplings are the old-fashioned kind like my mom makes. They are made with flour, egg and water, just like a pasta.
I was able to have this belly warming meal on the table in 45 minutes flat! It’s really easy to make too.
Start by sautéing the chicken in a dutch oven. When the chicken is no longer pink, I add the carrots, celery and onion to the pots and cook for a few minutes. This helps develop the rich flavor. Don’t forget to season with salt, pepper and poultry seasoning.
Now you can add the chicken broth and bring to a boil. Reduce to a simmer.
While the Chicken broth is simmering, I make the dumplings and drop by teaspoonfuls into the simmering broth. Say hello to Chicken & Dumplings.
- 1½ pounds boneless chicken breast, cubed
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 cup onion, diced
- 2 tablespoons canola oil
- 4 tablespoons butter
- 1 cup flour
- 1 48 oz. can chicken stock
- 1 teaspoon poultry seasoning
- 1 tablespoon fresh parsley
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1½ cup flour
- 1 egg
- 3-5 tablespoons of water
- pinch salt
- Begin by heating up a large dutch oven on medium-high heat. Add 2 tablespoons of canola oil to pot.
- Add chicken and sauté until browned on all sides.
- Add carrots, celery and onion to the pot with the chicken and continue to sauté for 3 minutes, stir occasionally.
- Add one cup of flour to the chicken and vegetables and stir well to incorporate.
- Cook about 2 minutes so the flour taste will cook off.
- Gradually add the can of chicken stock to the pot and bring to a boil.
- Once the chicken boils, lower to a simmer and cover.
- Cook on low for 45 minutes.
- To Make Dumplings:
- Combine flour, salt and egg in a bowl.
- Gradually add water and mix. Dumpling mixture will be very thick. If needed, add more water, one tablespoon at a time, if flour is not completely incorporated.
- Drop by teaspoonfuls into simmering broth.
- Allow to boil for 3-4 minutes before serving.
This Chicken & Dumplings recipe is versatile too and can be made in a slow cooker if you wish or even doubled for a large crowd. If you plan on making it in the slow cooker, just sauté the chicken on the stove before you add it to the slow cooker. Cook on high for 1 hour before adding the dumplings. Then, turn the slow-cooker on low to finish cooking and you are good to go.
Do you have a favorite comfort food? I would love to hear. Be sure to leave me a comment below.
….and remember, THINK SPRING!