A Bowl of Comfort | Herbed Chicken & Dumplings

When the temperatures dip, there is nothing quite like a piping hot bowl of soup. When it comes to comfort, Chicken and Dumplings are one of our favorite recipes that we turn to. Over the years, we have enjoyed different iterations, but it always come back to this—pillowy and slightly chewy dumplings flecked with parsley floating in a rich fragrant chicken broth that has simmered for hours. While making your own broth might not be possible, although we strongly urge you to, if only to fill your home with the divine aroma, store bought will do. Here is our take on one of our all-time favorite dishes.

herbed Chicken & Dumplings

4 cups (or 32 ounces) chicken broth

1 large chicken breast (preferably organic, free-range), cut into 4 pieces

3 carrots, finely chopped

3 celery stalks, finely chopped

1 large onion, finely chopped

8 stalks kale, ribs removed sliced thin (spinach or collards also work)

1 handful sage, finely chopped

2 handfuls parsley, divided, finely chopped

2 cups flour, divided

2 teaspoons baking powder

1 1/2 teaspoons salt

Grind of fresh pepper

3/4 cup water or milk

2 tablespoons salted butter or ghee

Directions: Place a healthy drizzle of olive oil in a Dutch oven over medium heat. Add carrots, celery and onion and cook until translucent, about 5 to 7 minutes. Add 1/4 cup flour and stir to combine. Add broth and stir to combine. Add chicken and cook until done, about 10 to 12 minutes depending on size. Once cooked, remove chicken from pot and put on a plate to cool slightly. Once cool enough to handle, use two forks to shred chicken. Add back to soup. Add greens and sage, stir to combine.

Meanwhile, make the dumplings. Add remaining 1 3/4 cup flour, baking powder, salt and 1 handful of parsley to a medium bowl. Add 3/4 cup water or milk and stir to combine. Add butter or ghee and cut into dough. If dumplings are too thick, add a bit more water. Dough should be sticky but not watery. Using two spoons, form a ball, about the size of a gulf ball and drop into broth. Cook for 10 to 12 minutes until dumplings are fully cooked. They might rise to the surface, but may not be cooked all of the way. Garnish with remaining parsley.

Makes 6 to 7 servings depending on size of dumplings.

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Photography by ROSE & IVY