Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.
Friends rave every time I make this dish. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.
