Fall is around the corner, and what better way to kick off the season with these delicious chicken and dumplings with parsley and cheese mixed in the dumpling?! This is one of my favorite comfort food dishes that warm you up on a cold rainy night – that I REAALLY hope we get out here in California – and really take me back to being a kid when my mom would serve up a similar recipe that I just couldn’t get enough of!
The dumplings really add to this recipe, loaded with parsley, cheese, and have a consistency that keep them nice and thick so that you can really get a good bite. This also keeps them from falling apart the next day when you heat them back up for leftovers.
And this broth. If this broth doesn’t cheer you up on a gloomy day I don’t know what will. It’s a simple broth, but what really makes it is frying the chicken in the beginning before creating a roux. It renders a little fat from the skin that just gives it this flavor that everyone will love!
And if you like your broth a little thicker, just wait until the next day! The flour from dumplings the next day always seem to make it a little creamier and it’s almost as if you have a entirely different meal to serve.
And if you really want to score extra points, use some homemade chicken broth that you can make the night before after you break down a whole chicken for this recipe. Not only does it save you money doing this, but it also will add flavor to this soup that you just can’t buy off the shelf!
The key to making sure your dumplings come out perfect is making sure that you cover the pot and keep covered during the entire process that the dumplings are in the soup! It will keep a nice flow of steam hitting the dumplings and keep them nice and firm!
Before you put the pot in the fridge for leftovers, be sure to set a portion aside in an air tight container and keep in the freezer for a weeknight down the road that you want to get something quick going for dinner. It’ll keep until the end of winter!