The time change is this weekend, which means that spring is nearly upon us. Yet I’m still making soup, and I will continue probably through summer! But at least this soup isn’t a super heavy one, so it could work even in summer! I did make some tweaks to it, though, which is bound to happen after making it 3 times in a couple months. 🙂 The first time I tried making chicken and dumplings, it came out bland and not very good at all. I just assumed that’s how all chicken and dumplings must be, but boy was I wrong! This has definitely come to be one of my favorite soups (or stews… whatever you want to consider it), and I’m so glad I gave chicken and dumplings another chance.
Since I love to have leftovers, I found I needed to up the chicken broth or else it all got absorbed while sitting in the frig. And it never hurts to have some more broth in your soup! My husband and I also found the dumplings in the original recipe to taste a little off, so I went with my own favorite dumpling recipe. Of course, if you have your own, go ahead and use it. It will only make the soup taste that much better!Chicken and Dumplings
3 pounds bone-in chicken thighs
Salt and pepper
2 teaspoons olive oil
2 small onions, chopped fine
2 carrots, peeled and cut into 3/4‑inch pieces
1 celery rib, chopped fine
¼ cup dry sherry
7 cups low-sodium chicken broth
1 teaspoon minced fresh thyme
¼ cup chopped fresh parsley
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
4 tablespoons melted butter
¾ cup milk
To make the stew: Pat chicken thighs dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add chicken thighs, skin side down, and cook until skin is well browned, 5 to 7 minutes. Using tongs, flip chicken pieces and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.
Add onions, carrots, and celery to now-empty pot and cook, stirring occasionally, until softened, 7 to 9 minutes. Deglaze the pan with sherry, scraping up any browned bits from the bottom of the pot; stir in broth and thyme. Return chicken thighs, with any accumulated juices, to pot. Bring to simmer, cover, and cook until meat is cooked and tender, but still clings to bones, 45 to 55 minutes.
Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 minutes, then skim fat from surface. When chicken is slightly cooled, remove and discard skin. Using fingers or fork, pull meat from chicken thighs and cut into 1‑inch pieces; return meat to pot.
To make the dumplings: Whisk flour, baking soda, and salt in large bowl. Add melted butter and milk and stir with rubber spatula until just incorporated.
Return stew to simmer, stir in parsley, and season with salt and pepper to taste. Scoop dumpling batter by the rounded tablespoon over top of stew, spacing about ¼-inch apart. Wrap lid of Dutch oven with clean kitchen towel, keeping towel away from heat source, and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, about 13 to 16 minutes. Serve immediately.
Source: Adapted from Annie’s Eats
Mmmmm. I could eat this in winter, spring or summer. It looks so comforting and good. 🙂
As long as it’s not blistering hot outside, I’d keep making this soup well into the summer as well!
Bam's Kitchen said:
I need some comfort food like your yummy chicken and dumplings. I make chicken and sliders all the time but have never tried it with dumplings , I think I will give it a go. Take Care, BAM
This sounds really good, Stefanie, made even better by your use of chicken thighs. I believe they bring more flavor to the dish. With the kinds of Spring we have around here, I could see me making this comfort food well into May. Thanks!
Wonderful and comforting recipe. I can just imagine all the flavors!
I’m glad to hear you didn’t give up. I’ve had some really good chicken and dumplings, and like you said, some really bland kinds. Nice to see these turned out.
Mmm, I love dumplings! This definitely makes me want to whip up a big pot of soup n’ dumplings. My favorite is to do a simple cabbage soup with dumplings. So hearty and clean-tasting.
Somehow I’ve never made chicken and dumplings, but yours looks so good it makes me want to make it right away, so I’ve bookmarked it!
I’m spreading a little blogging love around today, Stephanie. 🙂 You can check it out here: http://bitsandbreadcrumbs.com/2012/03/09/with-love-from-betsy/
I love soup all year orund and your chicken and dumplings look amazing!! a lovely bowl!!
Just A Smidgen said:
I’m so glad you posted this today.. it brought back memories of being a child and the dumplings on chicken stew my Gran used to make for us. It was our favorite dish! xoxo Smidge
I am so hungry right now and I could just eat a full bowl of your chicken and dumpling soup. How yummy does that look! Great recipe. xx
the dumplings on top look magazine perfect! I love how plump they look. Hot or cold this soup is being made all year around!
I bought some chicken on the weekend so that I can make this. I just looks so good and comforting!
Delicious Chicken Stew! Thanks for sharing.
This is definitely going on a “must make” list! So many textures in this soup! At least, I’m calling it a soup, because it could really be a whole bunch of things depending on how thick you make it. Ah, perfect for a winter day…
I don’t subscribe to this rubbish that soups are only for winters. I’m a big fan of soups at any time of year to be honest. Light soups like this one are really great even if it’s hot. Lovely looking soup Stefanie – I love the look of the little dumplings 😀