Lighter Chicken and Dumplings



My dad makes the world’s best chicken and dumpling soup. He used to make it at his restaurant every Saturday and I loved when a trip home would overlap with a Saturday, because I’d get to eat a big bowlful. I’ve never asked for his recipe, partly because I know it would make like 5 gallons of soup and partly because I know it’s not the best for me.

This recipe is very different from my dad’s, in that it’s not as creamy and it’s not as soup-like (and it’s also not as fatty :). I did not expect this to be the same, and it isn’t, of course. However, this chicken and dumplings is a seriously wonderful meal, especially considering it’s not all that bad for you. It’s comfort food at its finest. I consider a meal pretty great when I’m ready to eat my lunch leftovers by 10:00 the next morning (and even greater when I actually do…oops).

The broth in the stew is absolutely fantastic. Simmering the dark thigh meat and wings together gives it a great depth of flavor (I mean, just look at that color!).  You’d honestly think the broth had been simmering away for hours. The dumplings are light and fluffy and—thanks to a great trick of wrapping the Dutch oven lid in a kitchen towel while they simmered—weren’t soggy or sticky-topped.

The only change I’d make to this the next time around is to increase the stew amount by just a  bit, which I’ve indicated below. I think there are plenty of dumplings for the intended servings, but the stew to dumpling ratio was just a little off for me.



Lighter Chicken and Dumplings