Comfort food like chicken and dumplings is one of my all time fall favorites. Unfortunately, my husband doesn’t like the combination of the foods so he’s missing out. Fall is a great time of the year to make this recipe as its warm, and just comforting. Chili is another recipe that I love to make in the Fall/Winter timeframe too.
What is your favorite thing about fall? Hoodies and comfort food are mine. What about bonfires, s’mores, and more?! There are so many amazing things about fall and here in Maryland, thankfully, we get to experience all 4 seasons. Currently we are in a “fake fall” or a “fall tease” so we are anxiously awaiting the cooler weather to stick around.
School is starting back up around this area, too, and that means that we need quick and comforting dinner recipes for everyone in the family. As Garrett and I work full time, Liam goes to school and then when we all get home we are rushing around to eat dinner and get ready for the week ahead. I worked hard this year to declutter and a goal of mine is to go to bed with the sink EMPTY and everything prepped for the next day. So far, that’s been working great.
Fall is also a GREAT time to take family photos and you can take some amazing and adorable fall photos. The colors of the leaves, and the fall crisp air make it a great season to take photos in. We love family photos, but we surely don’t have enough.
Chicken and Dumplings is the most amazing comfort food that I can think of. It is actually a lot simpler to make than you may think. This recipe will have you making it this fall and you’ll realize that it is easy and delicious.
Chicken & Dumplings
Here’s how to make this delicious recipe – I promise it is super easy and a GREAT meal for the fall.
First, you’ll want to season 2 chicken breasts with salt and pepper and then in a large pot over medium-high heat, cook the chicken until browned on all sides.
Remove the chicken from the pot and drain just about all of the fat from the pot. Next, add the diced onion, carrots and celery and cook until tender.
Add the chicken back into the pot, add the broth and bring to a boil over high heat. Now, reduce the heat to medium low and cover. Simmer until chicken is cooked through and tender (about 45 minutes). Using a slotted spoon, transfer the chicken and vegetables to a large bowl.
It’s time to make the dumplings. Combine flour, baking powder, salt and pepper into a medium sized bowl. In a small bowl, whisk milk with egg and thyme. Add the wet ingredients into the dry ingredients and stir just until moist
Gather the dough into a ball and place on a floured surface and knead dough a few times until it is soft. Flatten the dough to a rectangle that is about 1/2″ thick and then cut into 12 equal pieces.
Add the cream into the mixture on the pot over medium-high heat and then drop the dumplings into the simmering mixture. Simmer until the dumplings are puffed and cooked through about 10-15 minutes.
Shred your chicken and return that and the veggies to the pot and then stir.
- 3 split bone in, skin on chicken breasts about 2 1/2 pounds
- salt & pepper
- 1 tbsp Olive Oil
- 1 onion finely chopped
- 3/4 cup sliced celery
- 3/4 cup sliced carrots
- 6 cups chicken broth (1 48 oz container)
- 1 c flour
- 2 tsp baking powder
- 1/4 + 1 tsp milk
- 1 egg
- 1/2 tsp dried thyme
- 1/2 tsp sliced chives
- 3 tbsp heavy cream
- Sprinkle chicken with 1 tsp salt and 1/4 tsp pepper.
In a large pot on medium high, heat the oil. Cook chicken, turning often, until browned on all sides about 6 minutes. Transfer to plate.
- Drain all but about 1 tbsp fat from pot. Add in the diced onion, carrots, and celery. Cook stirring often, until tender, about 5 minutes.
- Return chicken to the pot. Add broth; over high heat, bring to boil. Then, reduce heat to medium low. Cover; simmer until chicken is tender and cooked through, about 45 minutes. Using a slotted spoon, transfer chicken and vegetables to a large bowl.
- When chicken is cool enough to handle remove and discard bones and skin. Shred the meat into 2" pieces.
- For dumplings, combine flour, baking powder, 1 tsp salt, 1/4 tsp pepper in medium bowl.
- In a small bowl, whisk milk with egg and thyme.
- Combine the wet mixture and the dry ingredients. Stir until just moist. Gather dough into ball; on floured surface, knead dough once or twice until soft. Using your hand, flatten dough into rectangle about 1/2" thick, cut into 12 equal pieces.
- Over high heat, bring broth to a simmer. Reduce heat to medium-high. Whisk in cream.
- Drop dumplings into simmering mixture; simmer until dumplings are puffed and cooked through about 10-15 minutes.
- Return chicken and veggies to mixture. Cook until warm - about 2 minutes. Serve and enjoy!
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