Comfort #Food

No doubt I’ve posted about this before, but this IS one of my comfort foods, so here it is again:

Chicken and dumplings.

If I have chicken bones, I make my own stock by cooking the bones and chunks of onion, carrots, and celery, either for a long time on the stove or for half an hour at pressure in the Instant Pot. Then I drain it, let it cool, and pick the chicken off the bones (I generally leave some meat on the bones).

If you have some chicken already off the bone, put that in with the strained broth, add sliced carrots, sliced celery, and more onions. I generally add some fresh sage and rosemary and whatever fresh herbs I feel like adding.

I used to make dumplings out of biscuit dough, for fluffy dumplings, but my husband’s family like what they call “slicks”, so now I buy Reames Flat Dumplings and add them to the broth and cook it all following the Reames package directions. If you can make slicks, by all means make your own. I haven’t got the touch.

Oh — salt and pepper to taste. I like it peppery.

A WRITING PROMPT FROM ME TO YOU: When family recipes collide.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Comfort #Food

    • Author

      Marian Allen

      July 6, 2021 at 1:41pm

      There are about a bazillion kinds of dumplings. Maybe it’s just Depression-era dumplings that are heaps of dough.

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  1. acflory

    July 7, 2021 at 7:04am

    I make something vaguely similar but throw in frozen peas and lots of chopped parsley. And pepper. 🙂 The dumplings I make are really just ‘nokedli’ – the small dumplings that traditionally go with goulash. Plain flour, 1 egg, a tiny bit of salt and a bit of water to make a dough that can be pushed through a dumpling maker. For soup I put it straight in with everything else just before serving. One of my favourite meals as well.

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  2. Gail M Baugniet

    July 7, 2021 at 3:40pm

    Talk about comfort food, Marian! My mother always made baking powder dumplings for her home-made chicken soup. She and Dad raised chickens so chicken soup with dumplings was a weekly meal. Her potato dumplings steamed with the sauerkraut and spare ribs were “to die for” delicious. Good memories. Thanks for the trip down memory lane!

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