Chicken ‘N’ Dumplings

Chicken ‘N’ Dumplings

It’s fall y’all. Well maybe not for my Florida friends but here in Northern Cal it’s most definitely arrived.

It was so chilly the other night I was ready for a fire. I like comfort food in the fall. Something about pastas and sauces and roasting chickens just warms my soul. So, in that mood I roasted a chicken the other day. First I marinated it for a day and night and then I roasted that sucker and boy was it good. Also, good were the smells emanating from my kitchen. My girlfriend who was on a cleanse came over and had to leave because the chicken smelled so good!

Once we had carved it up and eaten our fill there was a good amount leftover. Also, the carcass was very meaty and so full of good flavor  that it would have been a crime to just toss it so I thought, soup.

I put the carcass in a stock pot, covered it with water, tossed in a few carrots, onion, celery, garlic, black peppercorns, some apple cider vinegar and a couple of scoops of the spice rub I had leftover from the chicken. Covered the pot and after it had reached a boil I let it simmer for a few hours. The stock was wonderful and richly dark from the roasted chicken  bones.

Next I strained the stock into a bowl and pureed some of the carrots and garlic and onions that I used to flavor the stock and then added it back to the soup.

I made a few dumplings and voila! With the leftover chicken we had a wonderful and comforting meal.

One of my friends who is a vegetarian said it sounded good even to a non meat eater like her, but I think it would be very easy to do a vegetarian version of this meal. Just make a veg. broth and add lots of yummy seasonable vegetables. Then proceed the same way with the dumplings.

For the dumplings:

2 cups of flour

2 TBS baking powder

3 tsp baking soda

1 tsp salt

1Tbs sugar

1 cup chilled soup broth ( or milk or water)

2 TBS very cold butter cut up

Optional: herbs ( I used chopped chives)

Mix all ingredients and cut together with a pastry knife or use your hands if you don’t have a pastry knife. Just make sure your hands are cold and your liquid is cold because you don’t want the butter to melt. Roll into a log and refrigerate for 20 mins up to 2 hours. Cut log into slices and drop into boiling soup. Let simmer for at least 20 minutes before eating. If you let it simmer longer the dumplings will be better. I ate some the next day and they were way better than the day before!!


  • mom
    Posted at 00:16h, 12 October Reply

    cannot wait to get some of your wonderful roasted chicken when I arrive tomorrow!

  • stephanie
    Posted at 14:38h, 13 October Reply

    I read this post two days ago and can’t get it out of my mind. I’m going to make this by the end of the week. I haven’t had dumplings since I was a little kid and I can’t wait! Plus, the chicken sounds amazing too!

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