Chicken & Dumplings

White bowl of chicken and dumplings soup on a woven cloth background

Cozy, Hearty, and Made for Cold Nights

This is the kind of meal that fills the kitchen with the smell of simmering herbs and makes everyone wander in asking when dinner will be ready. Tender chicken, sweet root vegetables, and pillowy dumplings come together in one big pot of comfort. The dumplings steam gently over the simmering broth, creating that classic fluffy texture that makes this dish unforgettable.

Ingredients (serves 4–6)

Chicken & Broth
1 small (2 pound | 900 g) whole chicken
8 cups (64 oz | 1.9 L) chicken stock
1 medium onion (about 150 g), medium diced
3 cloves garlic, minced
2 pounds (900 g) mixed root vegetables, peeled and medium diced
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme leaves
1 teaspoon fresh rosemary, minced
Salt and black pepper, to taste

Dumplings
2 cups (250 g) all-purpose flour
1 cup (240 g) sour cream
¼ cup (60 g) plain yogurt
2 teaspoons (8 g) baking powder
½ teaspoon (2 g) baking soda
1 teaspoon (6 g) salt

Method

Fill a large sauce pot with water and bring to a gentle simmer. Carefully lower the whole chicken into the pot and cook at a low simmer until the internal temperature reaches 160°F (71°C). Do not let the water boil — gentle heat keeps the chicken tender.

Remove the chicken and allow it to cool. Once cool enough to handle, debone completely, removing all bones from the breast, thighs, and legs. Dice the meat into bite-sized pieces and set aside.

In a large stock pot or Dutch oven, sauté the diced root vegetables and onion in a little oil over medium heat until tender and lightly golden. Add the minced garlic and cook for another minute until fragrant.

Add the chicken stock and diced chicken to the pot. Stir in the fresh sage, thyme, and rosemary. Bring to a gentle simmer and season with salt and pepper to taste.

While the broth is heating, prepare the dumplings. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Add the sour cream and yogurt and gently mix until just combined. Do not overmix.

Once the broth is simmering, scoop the dumpling dough into ping-pong ball sized portions and drop them directly into the pot.

Cover the pot tightly and set a timer for 15 minutes. The dumplings must steam — do not lift the lid during this time.

After 15 minutes, remove the lid. The dumplings should be fluffy and cooked through. Serve hot.

Storage

Store leftovers in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of stock if needed. Dumplings are best enjoyed fresh but will hold up well the next day.