Chicken & Dumplings seem to be on every list of best comfort food but I can honestly say I have never had it before.. that is until now, and it really was a comforting dish. It was very savory and hearty, it actually reminded me exactly of a chicken pot pie but instead of a crust there are dumplings.
I had a whole chicken in my freezer that I needed to use up so I decided to roast it and then use that meat for the soup. The chicken turned out very well, it was super flavorful and moist. I used a lot of poultry type seasoning to flavor it up and it worked its magic! I used a similar seasoning mix for the soup so that the chicken was highlighted a little more.
Once the whole chicken was roasted and had cooled down I shredded the chicken and used the thighs and wings for the soup meat so that I could save the breast meat for another dinner.
Let’s get started!
Start with the mirepoix! Dice up some celery, carrots and an onion and then saute them together over medium heat with a little oil until they’re tender.
Once the mirepoix is ready, add in all the seasoning. I added in fresh thyme leaves, garlic powder, onion powder, celery salt, sage and of course salt and pepper. Give the mixture a good stir so that all the veggies are covered in seasoning and then add in chicken broth. I only had 4 cups of store bought broth so I used a few chicken bouillon cubes and made a few more cups. Then add in the turmeric, I almost forgot to add this in. I realized the soup was looking a little light so I added in turmeric to give the soup a nice golden color, which is the color of good chicken based soup! I know there are many uses for turmeric, but I only use it for chicken based dishes to add some good color.
Add in the shredded chicken and then add in the slurry. The slurry is going to be 1/2 cup of half and half and then 2 tablespoons of flour. Whisk this together until smooth and you’ve got a slurry, which helps to thicken the soup.
Cover the soup and let it simmer. While it’s simmering, mix the batter for the dumplings. And right before you add in the dumplings, make sure to taste the broth to make sure it’s flavored right and adjust if necessary.
The dumplings are very easy to make and only require a few ingredients. Mix together the flour, cornmeal, baking powder and salt and then add in the half and half. Stir this until it just comes together.
After the soup has had some time to simmer and you’ve tasted it for flavor adjustments, then it’s time to drop in the dumplings. I was actually pretty intimidated by this because I just knew they wouldn’t work and would sink to the bottom. But low and behold – they popped right up and formed great dumplings!
Scoop the batter up by tablespoons and plop them right into the soup and then keep doing that until all the batter is used up and the top layer is covered in dumpling dough. Pop the lid on the pot and let it continue to simmer and cook the dumplings for about 20 minutes.
This chicken and dumpling soup was delicious! It’s the perfect cold weather meal that will fill you up and keep you feeling warm and cozy. It’s a very comforting dish that will now be on my list of most comforting dishes!
- 2 tablespoons canola or olive oil
- 3 stalk celery, diced
- 3 large carrots, diced
- 1 medium onion, diced
- 2 tablespoons fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- 1 teaspoon sage
- 1 teaspoon turmeric
- 6 cups chicken broth
- 2 cups shredded chicken
- 1/2 cup half and half
- 2 tablespoons flour
- 1-1/2 cups flour
- 1/2 cup cornmeal
- 1 heaping tablespoon baking powder
- 1 teaspoon salt
- 1-1/2 cups half and half
- In a large dutch oven or pot, saute celery, carrots and onion until tender. About 5-7 minutes.
- Add in the thyme and seasonings and stir to cover all the veggies
- Pour in all the chicken broth then add in the shredded chicken. Mix together the half and half and flour to make a slurry, pour that in and stir to combine, bring soup to a slow boil.
- In a medium mixing bowl combine the flour, cornmeal, baking powder and salt, mix.
- Pour in the half and half and mix until just combined.
- Drop in the dumplings 1 tablespoon as a time right into the simmering broth, keep dropping until dough is used up or until top layer is covered. Cover with lid and let simmer 20 minutes.
- After 20 minutes dumplings should be cooked through.