Name: The one-pot chicken and dumplings I keep coming back to
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1 small chicken or 4 thighs; 1 onion, 2 carrots, 2 celery sticks; 1 bay leaf, a few peppercorns; For dumplings: 1 1/2 cups self-raising flour (or plain + 2 tsp baking powder); 1/2 tsp salt; 3 tbsp cold butter, diced; 2 tbsp chopped soft herbs (parsley, chives, dill); 1/2–3/4 cup whole milk; Extra butter or olive oil to finish

I learned this the way most good soup gets learned, by standing next to someone who never measured anything. A whole chicken209 kcal, an onion, carrots and celery go into the pot, and an hour later you have a broth worth building on. The dumplings come together in the last fifteen minutes, while the broth does its final simmer.

The dough is just flour28 kcal, salt, cold butter102 kcal and milk122 kcal, with a handful of parsley, chives or dill stirred through. I keep it soft and slightly sticky and I never overwork it; that is the difference between a dumpling that melts and one that bounces.

Why it works

Butter in the dough, butter to finish and a broth enriched by the chicken itself bring each bowl to around 550 calories, and everything in it is soft. On days when a plate of solid food feels like too much, a deep bowl and a spoon tend to be an easier ask.

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The one-pot chicken and dumplings I keep coming back to

Prep

15 min

Cook

25 min

Serves

Per serving

+550

Ingredients

1 small chicken or 4 thighs
1 onion, 2 carrots, 2 celery sticks
1 bay leaf, a few peppercorns
For dumplings: 1 1/2 cups self-raising flour (or plain + 2 tsp baking powder)
1/2 tsp salt
3 tbsp cold butter, diced
2 tbsp chopped soft herbs (parsley, chives, dill)
1/2–3/4 cup whole milk149 kcal
Extra butter or olive oil119 kcal to finish

Method

Put the chicken and vegetables in a pot, cover with water, add aromatics and simmer 45–60 minutes until the meat is tender. Remove chicken, shred the meat, strain the broth and return it to a gentle simmer.
For the dumplings, rub the butter into the flour and salt, stir in the herbs, then add enough milk to make a soft, sticky dough. Do not overwork.
Drop spoonfuls of the dough into the simmering broth, cover and cook 12–15 minutes without lifting the lid until the dumplings are puffed and cooked through.
Return the shredded chicken to the pot, add a knob of butter and check seasoning. Serve in deep bowls.

The dumplings soak up the broth as they sit. the longer they rest, the softer and more generous the bowl becomes.

Make it your own

Make the broth a day ahead. the flavour deepens and the fat rises to the top for easy skimming or keeping.
A splash of cream or a spoon of cream cheese110 kcal stirred in at the end adds another layer of softness and calories.