This time of year, when germs are running rampant, the classic "cure-all" is usually a pot of chicken soup. Now, don’t get me wrong—I’d never turn down a steaming bowl of tasty soup—but when I’m really feeling under the weather, my ultimate "make-me-feel-better" meal is Chicken and Dumplings.
It’s more than just a physical fix; it’s a soul-lifter. Somehow, when I’m down, my husband just knows this is the dish that will pick up my spirits. I actually didn’t grow up eating this, but years ago, when I lived with my Aunt in Florida, she made it for me once and I was hooked.
Being the wonderful man he is, my husband scoured through cookbooks until he found a version that tasted exactly like that memory from my Aunt's kitchen. He really is the best. Give this recipe a try; I bet whatever has you feeling down won't seem quite so bad after a warm bowl of this!
Ingredients
For the Soup Base:
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 large carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
¼ cup all-purpose flour
6 cups good-quality chicken broth or stock
3 cups cooked chicken, shredded or chopped (a rotisserie chicken works great here)
1 bay leaf
Salt and freshly ground black pepper, to taste
½ cup heavy cream (optional, for a creamier soup)
2 tablespoons chopped fresh parsley, for garnish
For the Dumplings:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon fresh lemon zest (from about 1 lemon)
2 tablespoons cold unsalted butter, cut into small cubes
¾ cup buttermilk (or whole milk)
Instructions
1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and fresh thyme, and cook for another minute until fragrant.
2. Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook off the raw flour taste. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
3. Stir in the shredded chicken and the bay leaf. Bring the soup to a gentle simmer. Once simmering, reduce the heat to low, cover, and let it cook for 10-15 minutes so the flavors can meld.
4. While the soup is simmering, make the dumplings. In a medium mixing bowl, whisk together the flour, baking powder, salt, and lemon zest. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
5. Pour in the buttermilk and stir gently with a fork just until the dry ingredients are moistened. Do not overmix, as this will make the dumplings tough. The dough will be shaggy and slightly sticky.
6. Remove the lid from the pot. Make sure the soup is at a gentle simmer. Using two spoons or a small cookie scoop, drop golf-ball-sized portions of the dumpling dough directly onto the surface of the simmering soup. Try to space them out slightly.
7. Once all the dough has been added, immediately cover the pot with a tight-fitting lid. Reduce the heat to low to maintain a very gentle simmer. Cook for 15 minutes without lifting the lid. The trapped steam is what cooks the dumplings and makes them light and fluffy. Peeking will let the steam escape and can cause your dumplings to fall.
8. After 15 minutes, remove the lid. The dumplings should be puffy and cooked through. To test, you can insert a toothpick into the center of one; it should come out clean. Remove and discard the bay leaf. Gently stir in the heavy cream, if using. Taste the soup and season generously with salt and black pepper.
Ladle the soup and dumplings into bowls and garnish with fresh chopped parsley. Serve immediately and enjoy the comfort!