There is nothing like a nice hot bowl of chicken soup on a cold winter night. Chicken and Dumplings is an ultimate comfort food that will not just warm you up but will stick to your bones and fill your tummy! This dinner will cost $9.54 and serves up to 10 servings. That is less than $1 per bowl…who can argue with that price?! The cold front has officially taken hold, and this soup is sure to warm you right up. Not only is it affordable and delicious, but it comes together so easily. This dinner is sure to satisfy even the pickiest eaters!
1-2 lbs Chicken (bone in chicken thighs work best)
2-3 Stalks celery, chopped
1 large onion, roughly chopped
3-4 carrots (or 1 can), chopped
1 1/2 cup of flour, plus more for dredging
1 carton of chicken stock (if using broth you’ll need a bit extra)
1 TBS Baking Powder
¾ c. warm water
Herbs and Seasoning (I use Nature’s Seasonings All Purpose Seasoning and a bit of ground sage)
- Heat pot with 2tbs vegetable oil to medium-high (enough to generously coat the bottom of stock pot). Pat chicken dry to ensure even browning. Season chicken and dredge in flour. Shake off excess. Brown chicken until golden. Remove chicken and set aside (chicken will not be cooked all the way through).
- Turn heat down to medium and add vegetables to pan and saute until just soft. Season lightly with salt and pepper. Be sure to scrape up any brown bits from the chicken, this is the good stuff! Onions should be starting to turn translucent before moving to step 3.
- Once veggies start to soften, add chicken stock. Scrape up any brown bits still stuck to pan (stock will deglaze bottom of pan). Place chicken back on top of the veggies and add 1-2 cups of water until chicken is covered. Bring to a boil and reduce heat to low and simmer covered for 2 hours. Stir occasionally.
- Once chicken is fork tender, remove chicken from pot. Remove skins and roughly pull meat. Replace chicken in pot, stir, and taste. Season as necessary. Don’t discard the skin and bones, as you can save them to make a stock from later! Basic stock recipes generally just require simmering water, bones, skin, veggies, and herb bouquet for hours until you have a flavorful broth. Refrigerate or freeze and save for future recipes!
- For the dumplings, you will mix remaining flour, baking powder, warm water, salt, pepper, onion powder, garlic powder, and dried parsley with a fork until batter comes together to form a very wet dough. Drop spoonfuls of dough into soup. Once they all float to the top they are done! Allow soup to cook another 15-20 min uncovered until thickened while stirring occasionally.