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I knew once the colder temperatures began I would want to start adding soups to my dinner menu on a more regular basis. Anyone that knows me knows that I will eat and enjoy a hot bowl of soup any day of the year, no matter the temperature outside.

I have a long list of favorites, but chicken and dumplings is one that I tend to make more often this time of year. An added bonus is that my flat leaf parsley in my kitchen herb garden is still thriving outside, so the dumplings tasted particularly delicious in this batch of soup!

This is a recipe that I have been making for years, and is a family favorite now. I know it will become a favorite of your family’s as well.

A little tip…if you have an unexpected guest show up at your dinner table, this recipe can easily be stretched out. Add more chicken stock and you will be good to go!

Classic Autumn Chicken & Dumplings Recipe

Ingredients

2 to 2 1/2 pounds meaty chicken pieces (breasts, thighs, drumsticks)
3 cups water
1 medium onion cut into wedges
1 tsp dried basil, crushed
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots (2 medium)
1/2 cup sliced fresh mushrooms
1 cup all-purpose flour
1 T snipped fresh parsley
2 tsp baking powder
1/4 tsp salt
1/4 tsp dried oregano
1 beaten egg
1/4 cup milk
2 T cooking oil
1/2 cup cold water
1/4 cup all-purpose flour

Method

kin chicken, if desired. Rinse chicken. In a large pot combine chicken, the 3 cups water, onion, basil, the 1/2 tsp salt, pepper, and bay leaf. Bring to boiling, reduce heat. Cover and simmer for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Cover and simmer about 10 minutes more or till chicken and vegetables are tender. Discard bay leaf.
For dumplings, in a mixing bowl combine the 1 cup flour, parsley, baking powder, the 1/4 tsp salt, and oregano. In another bowl combine the egg, milk, and oil; add to flour mixture. Stir with a fork just till moistened. Drop batter onto the hot chicken in broth, making 6 dumplings. Do not drop batter into the liquid. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or till a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. Transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
For gravy, pour broth into a large measuring cup. Skim fat from broth; discard fat. Measure 2 cups of the broth; return to pot. Combine the 1/2 cup cold water and the 1/4 cup flour; stir into the broth. Cook and stir till mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken and vegetables with dumplings. Makes 6 servings.

Please be sure to visit my amazing friends, who are also joining me on this autumn soup tour for more holiday inspiration and delicious soup recipes.

{MORE AUTUMN SOUPS}