It started with a quiet simmer and a kitchen that smelled like home. I poached chicken breasts in a pot that whispered comfort, then folded in stock and vegetables until the steam felt like a hug I could eat with a spoon. I could not help but wonder if the bravest thing we do on hard days is stand over a bubbling pot and keep stirring.

Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 69 of 457 is Chicken & Dumplings, and here’s how it turned out.

Recipe Review

This bowl is a soft landing. The broth turned velvety without feeling heavy. The chicken stayed tender from that gentle poach. The dumplings floated like little clouds and still had enough bite to hold their shape. Each spoonful tasted like a memory you can trust. Salt and pepper did their best work here. A sprinkle of fresh parsley made the whole pot bright.

What I loved most was the calm of it. A pot that asks for patience and rewards you with comfort that lasts past the final spoonful. Leftovers reheated beautifully and somehow tasted even more like Sunday.

Jeanie Jo & Joanna Star System: ⭐⭐⭐⭐⭐ Make this now

Kitchen Notes

• Book note: Magnolia Table, Volume 1.
• Poached chicken: Start with cold stock, add chicken, bring to a gentle simmer, then cover and cook until just done. Shred while warm.
• Broth body: If you like it a touch thicker, whisk a small flour or cornstarch slurry into the simmering broth and cook a few minutes more. Want it creamier? Add a can of cream of chicken soup (aka Chicken Pudding)
• Seasoning: Layer salt in stages and finish with lots of black pepper. A splash of cream is lovely if you want extra richness.
• Vegetables: Keep the dice small so each bite carries a little of everything.

How We Served It

Wide bowls, parsley on top, more black pepper at the table. Honey Oat Bread on the side for anyone who likes a little dunk and a simple green salad for crunch.

Make-Ahead and Keep

The base holds well for 3 to 4 days in the fridge. Reheat gently. If making ahead, cook the dumplings fresh when you are ready to serve so they stay tender.

388 recipes to go.
Gracefully yours,

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