This is my go-to comfort food recipe: fluffy herb dumplings floating in a rich chicken soup. It's the kind of meal that makes the whole house smell amazing and always hits the spot on a cold day. The homemade stock is worth it if you have time, but the shortcut version is still absolutely delicious.
Total time: 40 minutes (or 3+ hours with homemade stock)
Steps
0. Optional Prep: Homemade Stock and Chicken (2+ hours)
For the best flavor, make your own stock. Shortcut: use rotisserie chicken + boxed stock.
1. Place 1 whole chicken in a large stockpot with onion, carrots, celery, garlic, salt, peppercorns, and bay leaf.
2. Cover with water and bring to a gentle boil. Cook until chicken is tender.
3. Remove chicken, let cool, then pick off all meat. Reserve for later.
4. Return skin, bones, and scraps to pot. Simmer 2+ hours.
5. Strain and use as your chicken stock.
1. Make the base (20 minutes)
1. Dice the 1 onion, 2 carrots, and 2 celery ribs into uniform pieces.
2. In a heavy pot or Dutch oven, melt 3 tablespoons butter over medium heat.
3. Add diced vegetables. Cook until softened, about 5 minutes.
4. Sprinkle in 3 tablespoons flour and stir for 1-2 minutes to make a light roux.
5. Gradually whisk in 4 cups chicken stock, stirring constantly to avoid lumps.
6. Bring to a gentle simmer and let cook for 10 minutes to thicken slightly.
2. While the base simmers, make the dumplings (5 minutes)
1. If using a store-bought chicken, pick all the meat from your cooked chicken and set aside.
2. Chop your 4 tablespoons fresh herbs for the dumplings.
3. Whisk 1½ cups flour, 2 teaspoons baking powder, and 1 teaspoon salt in a bowl.
4. Sprinkle butter cubes over mix, pinch into coarse crumbs.
5. Stir in 4 tablespoons finely chopped fresh herbs.
6. Add ⅔ cup buttermilk and stir until just combined. Dough should be soft and shaggy.
3. Add chicken, vegetables, and cook dumplings (15 minutes)
1. Stir chicken meat, ½ cup frozen peas, and corn kernels into the simmering base.
2. Drop spoonfuls of dumpling dough (about 2 tablespoons each) onto the simmering soup.
3. Cover pot with a tight-fitting lid.
4. Let dumplings steam for 15 minutes without lifting the lid.
5. After 15 minutes, check one dumpling: it should be cooked through and fluffy inside.
Shopping List
Produce:
1 onion (2 if making stock)
2 carrots (4 if making stock)
2 celery ribs (4 if making stock)
4 garlic cloves (if making stock)
1 ear fresh corn (or use frozen)
Fresh herbs: sage, thyme, tarragon, dill, chives, and/or parsley (~3 small clamshells)
Meat & Dairy:
1 whole cooked chicken (or 1 raw whole chicken if making stock)
7 tablespoons butter
⅔ cup buttermilk (or whole milk + lemon juice)
Pantry:
1½ cups + 3 tablespoons all-purpose flour
4 cups chicken stock (if not making homemade)
2 teaspoons baking powder
Salt, kosher salt, black pepper, peppercorns
1 bay leaf (if making stock)
Frozen:
½ cup frozen peas
½ cup frozen corn (if not using fresh)
