A Bowl of Comfort, Made from Scratch

There are some recipes that don't need improving. Chicken and dumplings is one of them. This is the kind of dish that turns a cold afternoon into something worth remembering — a thick, creamy broth, tender shreds of chicken, and soft, pillowy dumplings that soak up every drop of flavour.

It takes a little time, but none of it is complicated. The effort is the point. Cooking something slowly and with care is its own kind of nourishment.

What You'll Need

For the Chicken and Broth

  • 1 whole chicken (about 1.5–2 kg), or equivalent bone-in pieces
  • 2 carrots, roughly chopped
  • 2 stalks of celery, roughly chopped
  • 1 large onion, halved
  • 3 cloves of garlic
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 3 tablespoons plain flour
  • 1 cup whole milk or cream

For the Dumplings

  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ cup whole milk
  • 3 tablespoons melted butter

How to Make It

  1. Simmer the chicken. Place the chicken, vegetables, garlic, and bay leaves in a large pot. Cover with cold water and bring to a gentle boil. Reduce to a simmer and cook for about 1 hour, until the chicken is falling from the bone.
  2. Strain and shred. Remove the chicken and set aside to cool slightly. Strain the broth and discard the vegetables. Shred the chicken meat, discarding the skin and bones.
  3. Build the base. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually add about 1.5 litres of your strained broth, whisking as you go. Stir in the milk or cream. Season generously with salt and pepper. Add the shredded chicken back in.
  4. Make the dumplings. Combine flour, baking powder, and salt in a bowl. Stir in the milk and melted butter until just combined — don't overmix. The batter should be thick and a little rough-looking.
  5. Cook the dumplings. Drop heaped spoonfuls of the batter directly into the simmering broth. Cover the pot tightly and cook for 15 minutes without lifting the lid. The dumplings will puff and steam through.

A Few Tips for Success

  • Don't peek. It's tempting, but lifting the lid during dumpling cooking lets the steam escape and they won't puff properly.
  • Seasoning matters. A bland broth means a bland dish. Taste as you go and be generous with the salt and pepper.
  • Use the whole chicken. The bones give the broth a richness that chicken breasts alone simply can't match.

Storing and Reheating

Leftovers keep well in the fridge for up to three days. The dumplings will absorb more broth overnight, so you may want to add a splash of stock when reheating. Warm it gently over low heat on the stovetop rather than the microwave — it deserves that much.

This is the kind of recipe you write out by hand and tuck into a recipe box. The kind you make on sick days and stormy evenings. The kind that, one day, someone will ask you to teach them how to make.