Chicken & Dumpling Recipe – Italian-Spiced Comfort Food

Last Updated on 2 months by Neha Deshmukh

Chicken & Dumpling Recipe – Italian-Spiced Comfort Food

Hey everyone! There’s just something about a warm, comforting bowl of soup on a chilly day, isn’t there? This Chicken & Dumpling recipe is my go-to when I need a hug in a bowl. It’s a little different from your traditional Indian fare, with a lovely Italian twist, but trust me – it’s absolutely delicious and surprisingly easy to make. I first made this when I was craving something a little different, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your grandma’s chicken and dumplings (though grandma’s are pretty great too!). We’re taking a classic comfort food and giving it a flavour boost with Italian seasoning and a unique dumpling base. It’s hearty, flavourful, and perfect for a cozy night in. Plus, making your own stock really elevates the whole dish.

Ingredients

Here’s what you’ll need to create this Italian-spiced delight:

• 500 grams chicken bones
• 1.5 litres water
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 1 cup cracker meal (ground)
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 teaspoon red chilli flakes (adjust to your spice preference!)
• 1 teaspoon Italian seasoning
• 4 eggs
• 2 tablespoons ghee
• 2 teaspoons vegetable oil
• 4 garlic cloves, minced
• 0.5 cup onion, chopped
• 0.5 cup carrots, chopped
• 250 grams boneless chicken breast, cubed
• 1 stock cube

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Chicken Bones: The Foundation of Flavor
Don’t underestimate the power of good stock! Using chicken bones (carcass is perfect) is key to a rich, flavourful broth. It takes a little time, but it’s so worth it.

Cracker Meal: A Unique Dumpling Base
I love using cracker meal for the dumplings. It gives them a lovely, slightly savoury flavour and a wonderful texture. You can use any plain crackers – saltines work beautifully.

Ghee: Traditional Clarified Butter & Its Benefits
Ghee adds a beautiful richness and nutty flavour. It’s a staple in Indian cooking for a reason! If you don’t have ghee, you can substitute with butter, but ghee really takes it to the next level.

Italian Seasoning: Aromatic Herb Blend
This is where the Italian influence comes in! A good Italian seasoning blend usually includes oregano, basil, rosemary, and thyme. Feel free to adjust the amount to your liking.

Regional Variations in Stock Making

Interestingly, stock making varies across India. Some regions prefer roasting the bones first for a deeper flavour, while others add ginger and garlic directly to the stock for an aromatic boost. I’ve kept it simple here, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the stock. Add the chicken bones, water, salt, and peppercorns to a pressure cooker. Cook on low flame for about an hour. This will give you a beautifully rich and flavourful stock.
2. Once cooked, strain the stock through a fine-mesh sieve and set it aside. Don’t discard those bones just yet – you can use them again for another batch of stock!
3. Now for the dumplings! Grind the crackers into a coarse meal. In a bowl, combine the cracker meal, baking powder, salt, chilli flakes, Italian seasoning, eggs, and ghee. Mix well to form a dough. It might seem a little crumbly at first, but it should come together.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the dumplings hold their shape.
5. While the dough is chilling, let’s start the soup base. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic, chopped onion, and carrots. Sauté until softened, about 5-7 minutes.
6. Add the cubed chicken breast and cook briefly until lightly browned.
7. Pour in the strained chicken stock and add the stock cube. Bring to a simmer.
8. Now, using wet hands, shape the chilled dough into 1-inch balls. Gently drop the dumplings into the simmering stock.
9. Cover the pot and simmer for about 30 minutes, or until the dumplings have expanded and are cooked through.
10. Give it a taste and adjust the seasoning as needed. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pot with dumplings – work in batches if necessary.
• For a richer flavour, use homemade chicken stock.
• If the stock reduces too much during simmering, add a little more water.

Variations

Vegan Adaptation: Swap the chicken bones for vegetable scraps (onion skins, carrot tops, celery ends) to make a vegetable stock. Replace the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use vegan butter instead of ghee.

Gluten-Free Adaptation (Using Gluten-Free Crackers): Simply use gluten-free crackers to make the dumpling base. Ensure your stock cube is also gluten-free.

Spice Level Adjustment: I like a little kick, but you can adjust the amount of chilli flakes to your preference. A pinch of cayenne pepper also works well.

Festival Adaptations (Comfort Food for Winter Festivals): This is perfect for Makar Sankranti or Lohri! It’s warming and satisfying, and a welcome change from the usual sweets.

Serving Suggestions

This Chicken & Dumpling soup is fantastic on its own, but a side of crusty bread for dipping is always a good idea. A simple green salad also complements the richness of the soup.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The dumplings may absorb some of the broth upon standing, so you might need to add a little extra water when reheating.

FAQs

What type of chicken bones work best for the stock?
A whole chicken carcass is ideal, but you can also use backs, necks, and wings.

Can I make the dumplings ahead of time?
Yes, you can! Make the dough and shape the dumplings, then store them in the refrigerator for up to 24 hours.

Is it possible to use a different type of oil instead of ghee?
You can use butter or vegetable oil, but ghee adds a unique flavour.

What can I substitute for Italian seasoning?
You can use a combination of dried oregano, basil, rosemary, and thyme.

How do I adjust the saltiness of the stock?
Add salt gradually, tasting as you go. Remember that the stock cube also contains salt.

Can I add vegetables other than carrots and onions?
Absolutely! Celery, peas, and potatoes are all great additions.