Perfecting Chicken and Dumplings- Everyday Food with Sarah Carey

Sarah Carey shows us how to create this comfort-food recipe that combines chicken thighs, plump dumplings, and plenty of vegetables for an everyday meal that’s warm and filling.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier. .

What do you think?


  1. Just really love your videos, Sarah. If I weren't happily married, I could happily camp out with you & "let" you cook for me – I'd promise to do all the dishes. Yum……………

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  3. lol it cracks me up seeing a middle aged woman rocking the same hairstyle us BMX rats rocked in middle school circa 1995

  4. IV found my favorite recipe for the best ch n dumplings! My husband n I loved tthem. Thanks so much

  5. You make this fabulous entree and I never see you eat it at the end. I want to feel like I’m missing out on something so delicious!

  6. Made this Sarah as you did and it was delicious. Love watching your demos. You are a hoot.My dumplings were not as pretty as yours.

  7. Like your recipes, but seams like you always talk down to the listeners, like a angry Mother to a misbehaving child..

  8. I found this clip this morning and made it and it was fantastic! The only change I made was adding a handful of peppercorns to the stock along with the salt but otherwise, turned out great and took some across to the street to my neighbors who have to really isolate themselves and they were most appreciative. Though, they are now the official victims of a walk by chicken and dumpling-ing…or, whatever…

  9. You should add mint…I use it for veggie chicken and dumplings and it's amazing. My aunt made traditional chicken and dumplings with mint added huge difference.

  10. In cooking chicken, did you use any vegi and herb? Could you explain in little more details and cooking time? Thank you.

  11. Good dumplings. It the hairstyle expensive at the saloon or is it from not such a good knights rest ?

  12. How can you measure a cup of diced onion or a tablespoon of butter ???
    Don't they sell digital scales in America?
    150g of onion or 20g of butter is the modern way to cook.
    Cups were used because nobody on The Mayflower packed their scales but 399 years later you would think Americans could understand those "new fangled gadgets with numbers on the front"
    It's 2019 America.

  13. Those are my kind of dumplings. A person can also use a grater for the butter, freeze it first and grate it in and you got great dumplings, biscuits or whatever without the extra work. The same grater you use for hash browns. Thanks for this. Work on the hair.

  14. What does Sarah’s appearance have to do with her teaching ability. I for one thinks she is very good at what she does. All else does not require the attention of all the derogatory dumb people who think it matters whether she has her wedding rings on today. Ridiculous thing to take notice of.

  15. This is way different than my chicken & dumplings but it looks yummy, I'll have to make it and see what the family thinks. My daughter will only eat my version so we'll see. Sometimes when I'm lazy I use canned biscuits for dumplings, saves time and tastes great.

  16. Terrific movie! Hereabouts at Y&S FOOD! we like to come across this amazing contents. We produce Travel & Food shows as well, world-wide, so we are frequently aiming for inspirations and perhaps creative concepts. Thank You.

  17. Sarah seems annoyed making this and I can see why. It is one of those recipes that is "relative". Southern, Jewish, et al. The best Ive ever had was when there is TOP ROOM in the pot of simmer to fulfill the puff of the dumpling, so you need a good uncrowded tall stock pot — also, the chicken fat from the skin helps — a trick is using soda water with matzo meal. Dumplings that aren't dense bricks of blech is a talent.

  18. You have become a perfect teacher and I bow before you. You can't have have too much parsley! I've made your older version of this many times but is this version the same? who cares? Delicious! (even or especially including the celery caveat)

  19. usualy sarah you are really in the season things. you made videos and the ingredients (well almost…) according to the season.. why nothing for christmas, for New Year's Eve even for the winter??!! not even a word about it…… snif.. i miss it! i dont want to look like a nostalgic but i really prefer the style of video that you guys was making 2 or 3 years ago.. but i still adore your channel and everything dont get me wrong you are awsome. it was just a little critic. happy New Year to all the team of everyday food, i wish you even more sucess that you already have! xoxo

  20. It’s enough with your comments. I like Sarah. But not this expensive, unusual hair style. Bye, girls.