Comfort Food Chicken and Dumplings Recipe
February is prime time for good old comfort food. As the winter months drag on, nothing warms the body and thaws the soul like a big bowl of Chicken and Dumplings.
I’ve been making this recipe for as long as I can remember, it’s one that I learned from my mother and it still satisfies and comforts me to this day. When I’m chilled to the bone, this is the recipe I reach for.
This simple recipe for Chicken and Dumplings is designed to be an easy weeknight meal that lets you put dinner on the table in a matter of minutes. Of course, if you prefer to make the chicken stock from scratch, the flavor will reflect that homemade goodness.
What is your go-to comfort food? I’d love to hear from you, and let me know how you like my Chicken and Dumplings!
Chicken and Dumplings
2 chicken breasts, cooked and cubed or the meat from a rotisserie chicken
1 tablespoon butter
1 onion, finely chopped
3 ribs of celery, finely chopped
1 ½ cups carrot medallions
4-5 cups chicken stock
1 can of home-style biscuits
1 tablespoon rubbed sage
1 bay leaf
2-4 sprigs of fresh thyme
1 teaspoon dried parsley
½ teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
Salt to taste
In a large soup pot, cook the onions and celery in the butter for 5-7 minutes over medium heat until they are tender. Add the carrots, chicken stock, herbs, and seasonings and bring the soup to a boil. With the soup rapidly bubbling, add the biscuits one at a time by pinching small pieces of dough, flattening them with your fingers before dropping them into the pot. When all biscuits have been added, add the chicken and turn the heat to medium-low, cover the pot with the lid askew and cook for about 8 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pot. Remove the bay leaf and thyme and add the lemon juice and serve.