A hearty autumn dish that combines the comforting flavors of carrots, potatoes and chicken topped with fluffy dumplings. Like most soups and stews, leftovers – if there are any – taste even better the next day.
One 5–lb (2.25 kg) whole chicken (bone in, skin on)
10 cups (2.5 L) water
8 medium potatoes, peeled and diced
1 medium onion, finely chopped
1 cup (250 mL) diced celery
3 carrots, peeled and diced
2 tsp (10 mL) chicken bouillon
1 tsp (5 mL) freshly ground pepper
1 tsp (5 mL) summer savory (or substitute with 1/2 tsp/2 mL thyme and 1/2 tsp/2 mL sage)
- In a large pot, boil chicken in 10 cups (2.5 L) water until tender, about 60 minutes.
- Remove chicken and strain and reserve the broth. Cool chicken and remove skin and meat from the bones. Roughly chop meat and set aside.
- Return broth to the pot and add potatoes, onion, celery, carrots, bouillon, freshly ground pepper, summer savory, and chopped meat.
- Add water to cover if needed. Bring to a boil, reduce heat, and simmer for 25 minutes.
- Using two teaspoons, drop dumpling dough into the hot stew and cook for 15-20 minutes, until the dough is cooked through.
- Spoon into bowls and serve.
- Prep Time: 10
- Cook Time: 60
Keywords: chicken and dumplings