Chicken and Dumplings is a classic comfort dish that my mom has been serving up for years! It’s great for cold and cozy nights in with the family! This recipe is close to my mom’s with a few tweaks. I prefer sweet potatoes, for a hint of sweetness, plus we always seem to have them in the pantry! My mom makes it with chicken thighs so I kept that the same. A little extra fat goes a long way with flavor! Carrots, onion and celery make the perfect base. I like to use low sodium vegetable stock for some extra nutrients however, chicken stock works great too if you prefer.
Flavor time!
I add garlic even though it’s not a traditional ingredient in chicken and dumplings. It’s a nice flavor addition and is perfect in soups if you’re nursing a cold! I’m all about the fresh herbs, thyme and sage make a great pair with chicken. If you don’t have fresh handy you can totally use dry. I would just sub in about 1.5 teaspoons poultry seasoning to make it easy and remove the marjoram. A squeeze of fresh lemon is a wonderful way to finish any chicken soup, the citrus is subtle and delicious!
Let’s Talk Dumplings!
My mom always made her dumplings from scratch so that’s what I like to do. It only takes a minute to throw together some batter from scratch. The best part is the dumplings cook right up in the soup. The recipe I use is inspired by The Novice Chef with a few tweaks based on what I had handy. These dumplings are fluffy, delish and just what this soup needs to make it hearty!
If you like this recipe here are some other soups you’ll enjoy!
