Jun 28

I made this almost a week ago and am just now able to sit down and write about it.  I only get around to making Chicken and Dumplings 2 – 3 times a year and I don’t know why, it’s easy and it tastes so good that writing about it is making me want to cook it again!

My mom wasn’t a huge fan of cooking, in fact we suspect she sabotaged many a dish to cement a reputation as a bad cook and therefore ensure she would escape kitchen duty.  That said, her chicken and dumplings were yummy!  I’ve changed the recipe, adding some of my own favorite ingredients, but it’s still just simple fantastic comfort food.



1 whole cut up chicken, skin removed
well washed greens of one leek (dark greens)
2 carrots peeled and cut in half
2 Celery ribs halved
2 cloves garlic
2 sprigs thyme
4 -5 sprigs fresh Italian parsley
Kosher Salt (Start at 1T as the chicken cooks, taste and add more)
Fresh Ground Black Pepper
3T flour
2T butter
1 Cup Frozen Peas (or mixed vegetables if you prefer)


2 Cups Flour
3tsp baking powder
1/2tsp white pepper
1tsp kosher salt
3/4 Cup milk (preferably whole)
1/4 cup light vegetable oil (not olive)


Put first nine ingredients into a cold stock pot and cover with cool water.  Gently bring up to a simmer and cook for 2 – 3 hours until chicken is falling off the bone. Remove chicken and place on a plate to cool.  Remove and discard vegetables and strain the broth through cheesecloth.  Allow to rest so you can skim the fat off.

Meanwhile prepare the dumplings by combining dry ingredients in a medium bowl, stir and add the milk and oil.  Use a fork and stir until combined, but don’t over work the dough. Set aside to rest for 5 – 10 minutes.

Rinse the pot (just make sure that there is not any stock remnants as in spices pepper or anything that will cloud your soup stock) place on stove over medium high heat.  Melt the butter and add the flour to create a roux.  Cook roux for 2 – 4 minutes keeping it light in color, but making sure the dough has cooked.  Whisk in broth and bring to a low boil.

Using two spoons, drop dumpling dough into the pot.  Cover and simmer for 10 – 12 minutes.

While the soup is simmering remove chicken from the bone.  Add to the pot when the dumplings are cooked along with peas.  Cook until heated through — 4 – 5 minutes.  If desired finish with a generous glug of cream but the soup is wonderful without it.

This dish lends itself to an ice cold glass of milk just as easily as a glass of wine.  We had it with a Heitz Cellars Sauvignon Blanc we purchased on our last trip to Napa.  The visit to the winery was our favorite as the tasting room was small and intimate and we were able to speak to the winemaker, not to mention their dogs were there too.  This was an excellent pairing.  It’s a drier wine not as fruity as many Sauvignon Blancs with a nice balanced acidity that compliments rather than clashes with food.  The crispness of the Sauvignon Blanc complimented the rich chicken broth and brought out all of its flavors.

This may seem like a dish exclusive to winter, but because you are cooking low it never heats up your kitchen.  You could cook the broth in a crock pot if you want as well — but you’ll need another pot to finish the soup so I just use the same pot.

6 Responses to “Chicken and Dumplings”

  1. Really cool! I’m going to have to try this one this week… I could use some good comfort food!


  2. The weather here in Santa Barbara in June is very grey and like winter? so this great classic dish would be right in style. You have done a wonderful job making this easy and we know Heitz delicious wines so that would be a perfect pairing. Thanks, s

  3. I love summers on the coast in California. I hope you get to try this! Thanks for reading.

  4. Proper comfort food!!

  5. This looks wonderful! My mom makes some really good chicken and dumplings, a recipe from my great grandma. I just learned to make them a few weeks ago. I’m always amazing how one food can have so many different varieties. It’s great!

  6. this looks great! i’ve actually never had chicken and dumplings, but i know its a classic recipe for a lot of people. it looks sort of like matzoh ball soup, which i love =) thanks for the recipe!

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