Ultimate Comfort Food

karela 0

"This is the best recipe for chicken and dumplings that I've ever found. It's the ultimate comfort food."
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9 h 50 m servings 1055 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 1055 kcal
  • 53%
  • Fat:
  • 57.8 g
  • 89%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 89.3 g
  • 179%
  • Cholesterol:
  • 308 mg
  • 103%
  • Sodium:
  • 1445 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. For the stock: In a large pot over high heat, place the chicken parts, chile pepper, carrots, celery, onions, bay leaf, garlic and chicken broth. Mix well and bring to a boil. Reduce heat to low, cover and simmer for 1 to 2 hours, or until chicken comes off bone easily. Cover and refrigerate overnight.
  2. The next day, skim the fat off the top of the soup and remove the chicken parts. De-bone the chicken and chop the meat into bite size pieces. Discard bones and set meat aside. Using a slotted spoon, remove and discard the vegetables. Return the pot to the stove over high heat and bring to a boil. Reduce heat to low for 10 to 15 minutes, add the heavy cream and stir well.
  3. In a separate small bowl, dissolve the cornstarch in the water and add to the pot. Stir until thickened, and make the dumplings while the stock reduces.
  4. For the dumplings: In a large bowl, combine the flour and the heavy cream, mixing well. Roll into balls about 1 1/2 inches in diameter. Drop balls carefully into the simmering soup and cook for 7 minutes. Then cover soup and cook for 7 more minutes. Add the chicken, stir well and allow to heat through.



The heavy cream gives it a nice flavor but I found the dumplings to be bland and the broth thinner than what I am accustomed to. I will use to broth recipe again but will thicken it with instan...

Really helped me through the divorce.

This is the best chicken stew recipie I have ever eaten. I adapted the recipie slightly by using 10 oz. egg noodles in place of the dumplings (which I didn't care for), and increasing the broth...

Good, but I just can't understand why anyone would discard all those veggies. I kept them in. Also added some herbs to the dumplings at other's suggestions. They were the best part of the dish I...

OH MY!!! This recipe was incredible. I had very hard to please chicken n dumpling experts and boy, did I impress my mother in law with this creamy and delicious recipe. I recommend homemade mash...

It didnt work out exactly like the recipe, but it still turned out great!

This is a hit at my house. I make it dairy free by using coconut milk to make the dumplings and added some ginger and cumin to the stew. Thickened it once with leftover sweet potato and added ...

minus the carrots, which I think are better left out... this is the exact recipe I made over a year ago for the first time and I still get requests on at least a monthly basis to make it again. ...

my younger kids loved this. i took some of the other reviewers' advice and added egg noodles along with only half the amount of dumplings. I was afraid they would be bland so i added a pinch of ...