Finally a change in the weather; the temps have been in the 50′s and 60′s at night inviting me to cook some good’ol comforting “winter food.” Last Sunday evening, I cooked Chicken and dumplings.  I had no idea chicken & dumplings were going to get me to start lying.

Wednesday evening I asked my partner, “What would you like for supper?”

Partner: “Is there any of the chicken & dumplings left?”

Me to myself: “Oh heck, think fast, think fast, he’s about to get your lunch for tomorrow.“

Me: “Nope, sorry charlie’; how about a pot pie?”  (It’s close to chicken & dumplings, right?)

The last bowl of “goodness”. All mine!

I want you to have some goodness; so here is my 6 quart recipe for chicken & dumplings. I know 6 quarts sounds like enough to feed a baseball team but trust me this recipe has everyone asking for seconds, along with a ready willingness to eat leftovers.

If you have been hanging around this site, then you know for chicken I always start with garlicky chicken.  This time we are going to be sure to add 6 quarts of water to the chicken along with onion, celery, salt, parsley, and a bay leaf. (as shown in the first picture above.) Bring to a boil then let simmer for two hours.

About 15 minutes before the chicken is ready I begin combining my ingredients for the dumplings. While the dough for the dumplings is resting I am able to remove the chicken and strain my broth.  Then roll out the dumplings, cut in little squares and add to the broth.  Tah-Dah! Comfort food.

Okay, so this is short on all the steps; so go ahead-
click here for a step by step printable recipe.