Ultimate Comfort Food

  • Recipe By
  • Published Jun 1st
  • Ready In9h 50m
  • Servings7
  • Calories1055
This is the best recipe for chicken and dumplings that I've ever found. It's the ultimate comfort food.

Ultimate Comfort Food Ingredients

The following are the ingredients needed to make delicious Ultimate Comfort Food for 7 servings:

  • 4 pounds whole chicken cut up
  • 1 whole dried red chili pepper, seeded and diced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 onions, chopped
  • 1 bay leaves
  • 3 cloves garlic, minced
  • 4 (14.5 ounce) cans chicken broth
  • 1 cup heavy cream
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 2 cups self-rising flour
  • 1 cup heavy cream

Ultimate Comfort Food Cooking Instructions

  • Prep1h 10m
  • Cook40m
  • Ready In9h 50m

To cook Ultimate Comfort Food, you need about 1 hour 10 minutes of preparation time. The time needed to cook this Ultimate Comfort Food is about 40 minutes , and you can serve your Ultimate Comfort Food within 9 hours 50 minutes . The following are the steps to cook Ultimate Comfort Food easily:

  1. 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. 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. 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. 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.

Nutrition Facts

Per Serving: 1055 calories; 57.8 grams of fat; 39.2 grams of carbohydrates; 89.3 grams of protein; 308 milligrams of cholesterol; 1445 milligrams of sodium.

  1. Mar 31st 2017

    Good recipe. I only used chicken breast and made this in the slow cooker. It turned out tasty and the dumplings were good.

  2. Dec 30th 2010

    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 ad ...

  3. Aug 8th 2010

    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 di ...

  4. Dec 27th 2009

    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 aga ...

  5. May 4th 2009

    Really helped me through the divorce.

  6. Sep 29th 2005

    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 ...

  7. Oct 18th 2002

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

  8. Oct 28th 2001

    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 in ...

  9. Nov 9th 2000

    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 b ...