I could count the ways Bill loves chicken and dumplings but I don’t have enough fingers. Chicken and dumplings is way at the top of his list of favorite dishes and one that he says I don’t make nearly often enough.
The term “chicken and dumplings” first appeared in print in the 17th century; however, it has been cooked in many cultures in various manners for many centuries. It was the Southerner’s love of this dish that made it popular and the comfort food that we cook today.
The biggest problem may be deciding upon which type of dumpling you prefer. Drop dumplings or flat dumplings? Make them with cottage cheese or potatoes? So many recipes… My recipe for dumplings is the way Mom made them ~ making a delicious rounded dumpling using mainly flour and milk. Pretty simple!
I like chicken and dumplings a lot but, my favorite way of eating dumplings is over homemade bean soup. Yum! Grandma and Mom both cooked dumplings this way and it was the perfect comfort food to me! Bill says, “With bean soup, you’re kidding??? No way!” Whatever!
Chicken and veggies stewing in broth
Chicken oven ready
Here’s the recipe for his favorite dish that is perfect for the bitter cold snowy days here:
Chicken and Dumplings
For the stew:
1 whole chicken, 3 pounds, cut into sections and trimmed of excess fat
10 cups chicken broth
1 large onion, chopped
3 carrots, cut into bite-size chunks
1 teaspoon thyme
1 can (10-ounces) cream of chicken and mushroom soup
Salt and pepper, to taste
Pour broth into a large stock pot.
Place the cut up chicken, onion and carrots in broth.
Bring to a full boil over high heat.
Reduce heat to medium-low.
Add salt and pepper and thyme.
Simmer until the chicken is cooked through, about 25 minutes.
Set oven at 250 degrees.
When chicken is cooked, remove from pot to a baking sheet.
Remove skin from chicken and break meat from bones.
Season with salt and pepper.
Cover chicken tightly with foil and place in oven.
Skim fat from broth.
Remove 2 cups of broth to a small bowl.
Add can of cream of chicken mushroom soup and whip with a whisk.
Pour into stew and stir well.
Adjust heat so it bubbles vigorously, but not a rolling boil.
Make batter for dumplings.
Drop dumplings by heaping tablespoonful into stew.
Cover tightly for 10 minutes and cook without lifting lid.
Uncover and cook for an additional 10 minutes over simmering stew.
Remove chicken from oven. Place on meat platter.
Place dumplings in a serving bowl.
By now the “gravy” (stew broth) should be thicker; place in serving bowl to ladle over dumplings and/or chicken.
Serve and enjoy!
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
¾ cup milk
Mix flour, baking powder and salt in a bowl.
Add milk and stir to make a soft dough.
If dough is too thin or thick, add a little more flour or milk.
Ready to drop into stew according to directions above.
Yum! Chicken and dumplings is the quintessential comfort food!