Comfy Cuisine- Home Recipes from Family & Friends: Happy Birthday #SundaySupper!

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We are celebrating!

What a better way to celebrate than to choose a recipe that inspired us from our talented contributors!

This mission was next to impossible! 

I am honored to be part of this amazing group.

Feedback from some of my followers tell me that they look forward to @SundaySupper every week!

That goes for us as well!

We have so many great themes and recipes and each week we are all excited and look forward to see what everyone has created!

Together, we have created a movement that has grown in leaps in bounds and is making a difference in the lives of families.  The Sunday Supper Movement took off and received so much recognition, that we have launched our #WeekdaySupper initiative.  It starts off as one day a week and soon becomes a way of life.  This year, we will feature easy Weekday Supper Recipes every day of the week!

I chose to make Chicken Soup with Dumplings from Jennie at The Messy Baker.

If you read her post, someone twisted her arm to make the dumplings for her soup.

Certainly glad he did!

Dumplings and soup are the most comforting.

Jennie has great recipes and amazing food photos!
Be sure to head on over to Jennie’s Blog!

  • 1 (3 to 4-pound whole chicken, cleaned 
  • Kosher salt
  • 2 cloves
  • 4 quarts water
  • 1 lb. carrots peeled and cut into chunks
  • 4 stalks celery with leaves, cut into 1/2-inch pieces
  • 1 onion, peeled and sliced 1/2-inch thick
  • Freshly ground black pepper
  • 1 small bunch fresh thyme, washed and tied with string
  • 1/2 cup heavy cream

For the dumplings:

  • 1-1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tsp. salt
  • 1 Tbsp. baking powder
  • 1-1/2 cups buttermilk

Season the chicken with salt to taste, and push 2 cloves into 1 of the chicken thighs. (This does not add any clove taste to the broth – I’ve just been doing this forever!  Add it to a large stock pot, cover with about 4 quarts water and bring to a simmer over medium heat.  When soup comes to a simmer, skim the surface with a ladle.  Discard any “scum” that accumulates.  Add carrots, celery, onion and thyme bundle.  After about 45 minutes at a gentle simmer (don’t let the soup boil), taste the soup and adjust the seasoning.  Use a large spoon and a pair of tongs to remove the chicken to a baking sheet and allow it to cool for a few minutes.  Remove and discard the thyme bundle.  Break the chicken into bite-size pieces and add them to the soup.


To the stock, add 1/2 cup heavy cream.  Bring to a simmer.  Combine ingredients for dumplings and using a small ice cream scoop or spoon, place dollops onto simmering broth.  Cover and simmer 10 minutes.

Containers of chicken stock will last for 5 days refrigerated and for 6 months in the freezer.
Freezing Tip:  Freeze some in 1 cup containers for quick meals or in ice cube trays to add to sauces.




Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.