There’s hardly anything more comforting than a big bowl of chicken and dumplings. This is actually my husbands recipe, and it’s the best I’ve ever had. He combined a few different ones and came up with this, adapting over the years. Our kids love it and so do I.

Ingredients (for soup)

• 2 T oil (we use avocado)
• 2 pounds boneless, skinless chicken thighs, cubed
• 4 cloves of garlic, minced
• 1 tsp salt
• 5 T unsalted butter
• 6 T all-purpose flour
• 6 cups chicken broth (we use better than bouillon)
• 1/2 cup heavy cream or whole milk
• 1.5 cups frozen peas and carrots

Ingredients (for dumplings)

• 1.5 cups all-purpose flour
• 1 T baking powder
• 2 T sugar
• pinch of salt
• pinch of pepper
• 1 cup heavy cream

Instructions

In a dutch oven or large heavy-bottomed pot, heat the oil over medium-high heat. Salt and pepper your chicken cubes and add them into the oil until browned on all sides. Remove the chicken and set aside. Add the frozen peas and carrots to the pot and cook until thawed, about 3 minutes. Add the garlic and stir, cooking for another minute or so. Reduce the heat to medium-low and add the butter, letting it melt before then adding the flour. Stir continuously so the flour doesn’t clump. Add the chicken cubes back into the mixture and coat with the roux, then add the broth, salt, and heavy cream. Bring to a simmer. Once the soup is simmering, lower the heat, cover the pot, and let it cook for 15 minutes.

While the soup is cooking, assemble the dumplings. Mix all dry ingredients together and then add the cream. Once a dough is formed, roll it out onto a floured surface and use a pizza cutter to cut it into one-inch (or so) squares. You can either put the squares in the soup as they are or have your children roll each square into a little ball first. Gently put the dumplings into the soup and cover again. Let it all cook for 15 more minutes and then serve and eat. This is a soup that is delicious day off, but also amazing as leftovers. I hope you love it as much as we do!