Perfect for chilly nights, chicken and dumplings are the ultimate comfort food. Mix the dumpling batter just before adding to the soup to retain the best texture.

Soup
1 1/2–2 pounds boneless, skinless chicken thighs
3 tablespoons butter
1 yellow onion, diced
1 teaspoon pepper
1 1/2 teaspoons salt
1 teaspoon celery salt
4 cups unsalted chicken stock
1 cup water
2 bay leaves
3 cups baby carrots or chopped carrots

Dumplings
1 1/2 cups flour
1 tablespoon minced fresh parsley
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup milk
1 egg, slightly beaten
1/8 cup (1/4 stick) butter, melted and cooled

1. Soup  In a large stockpot or Dutch oven set over medium-high heat, brown chicken with butter. Once browned, cut into small strips, then return to pot and add onion. Sprinkle in pepper, salt and celery salt. Sauté until onions are slightly cooked but not soft.

2. Add chicken stock, water and bay leaves. Bring to a boil, reduce heat to low and cover. Let simmer 10 minutes. Add carrots and simmer, covered, for an additional 15 minutes.

3. Dumplings  Mix together the dry ingredients. Add milk, egg and butter and stir until just blended.

4. When ready to add dumplings, remove bay leaves from soup, taste, and adjust salt and pepper as needed. Drop spoonfuls of dumpling batter into pot, spacing as much as possible. Cover and simmer 15 minutes, until dumplings are no longer doughy. Serve soup with a few dumplings in each bowl.

Serves 6.