I live in Michigan where winters are COLD! There isn’t anything better than a filling and comforting bowl of chicken soup to take off the chill so I give you my chicken and dumplings! This recipe makes a lot. We love eating it for lunch the next day (I would argue it tastes even better then). Definitely cut this in half if you are serving less people or don’t plan on eating it for leftovers.

I have not tried this in a crockpot or Instant Pot, but it would absolutely work. I will update the recipe once I try it and give more details on how it worked. It would be a great meal for after a chillier spring game. Enjoy!

A few notes:

• I used almond milk in this and it was great. I have done it with heavy cream to make it rich and that is DELICIOUS but not necessary.

• Fresh parsley or green onions are a great topping instead of the crispy chicken skin.

• This could be easily adapted to be gluten free using a GF cornstarch or arrowroot for thickening and an alternative flour in the dumpling dough.