Chicken and dumplings is such a cozy comfort food meal. I adore it, and decided on a whim to make it this evening.
For the chicken broth part, I just made it up as I went – however for the dumplings I did pull up an official recipe (see below).
To pull together a chicken soup base from scratch there are just a few important things to remember. Seasonings (I used thyme, parsley, salt, pepper and dill), sautéing (onions, mushrooms and carrots together brings about a beautiful flavor, but you can use whatever veggies are your faves), and thickening (cornstarch or flour mixed with either butter or milk to thicken the sauce to desired consistency).
You can decide if you want to roast, poach, or pan cook your chicken… whole chicken or just the breast… decide on veggies and favorite seasonings (I find rosemary, thyme, dill, and oregano work best)… chicken stock only for a broth base or add a little buttermilk for tang (I LOVE this!)… the options are endless. Have fun with it!
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1-1/4 teaspoons baking powder
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried parsley
- 3/4 teaspoon dried oregano
- 2 tablespoons butter
- 1/2 cup milk
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.