Recipes Dinner Poultry Dishes Chicken Main Course Lemony Chicken and Dumplings Be the first to rate & review! This bright soup of chicken, lemon, vegetables, and herbs is made cozy with light fluffy dumplings. By Carla Hall Carla Hall Carla Hall first won over audiences when she competed on Bravo's Top Chef and Top Chef: All Stars and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.Expertise: cooking, soul food, food TV, cookbooks.Experience: Carla spent 7 years co-hosting ABC's Emmy award-winning, popular lifestyle series The Chew, and she currently brightens the mornings of millions as a Culinary Contributor to Good Morning America. Carla is featured on Food Network shows such as BakeAway Camp, Thanksgiving Baking Championship, Holiday Baking Championship, and Worst Cooks in America, as a judge and a host. She was also a judge on Netflix's Crazy Delicious. Carla hosts a podcast on the Wondery Platform, called Say Yes with Carla Hall, focused on interviews with successful people to explore how they overcame challenges and found ways to flourish. Her latest cookbook, Carla Hall's Soul Food: Everyday and Celebration, was published in 2018, landing on best cookbook lists across the country and receiving a NAACP Image Awards nomination.Born in Nashville, Carla grew up surrounded by soul food. When the time came for her to select her career path, she first opted for a business route – she graduated from Howard University's Business School and worked as an accountant for two years – before deciding to switch gears to work as a runway model. It was during that time, as she traveled (and ate) her way through Europe for a few years, that she truly realized her deep-rooted passion for food could be her career path.Today, she is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area and is an accomplished television personality and author. In addition to being featured in numerous cookbook collections including The Chew series of cookbooks, she authored Carla's Comfort Food: Favorite Dishes from Around the World and Cooking with Love: Comfort Food That Hugs You.Carla is very active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. She is on the board of trustees for Helen Keller International, Pajama Program, GenYouth, and 4H. The thread which runs through all of these things is advocating for the physical and mental well-being of children.Carla lives in D.C. with her husband, Matthew Lyons. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless Active Time: 30 mins Total Time: 1 hr 30 mins Servings: 8 servings Cook Mode (Keep screen awake) Ingredients Lemony Chicken 2 1/2 pounds boneless, skinless chicken thighs 3 medium (3-ounce each) carrots, peeled, halved lengthwise, and cut crosswise into half moons about 1/8-inch thick (about 1 3/4 cups) 3 medium (2-ounce each) celery, cut into 1-inch pieces (about 1 cup) 2 medium (9-ounce each) fennel bulbs, finely diced (about 3 cups) 2 medium-size (8-ounce each) yellow onions, finely diced (about 3 cups) 3 (3- x 1-inch) lemon peel strips (from 1 medium (5 ½-ounce) lemon) 2 (5-inch) fresh tarragon sprigs 1 fresh bay leaf 12 cups cold chicken stock 1 teaspoon kosher salt 1/4 teaspoon black pepper Dumplings 2 cups (about 8 1/2 ounces) all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons kosher salt, plus more to taste 1/8 teaspoon black pepper, plus more to taste 3 tablespoons unsalted butter 3/4 cup whole milk 1/4 cup plain whole-milk yogurt 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely grated lemon zest (from 1 medium [5-ounce] lemon Additional Ingredients 2 cups frozen baby sweet peas, thawed 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons chopped fresh tarragon Directions Prepare the lemony chicken In a large oven-safe pot or Dutch oven, add chicken, carrots, celery, fennel, onions, lemon peel strip, tarragon sprigs, bay leaf, chicken stock, salt, and pepper. (If stock doesn't cover chicken and vegetables, add cold water to cover.) Bring mixture to a boil over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until chicken is tender and cooked through, 45 minutes to 1 hour. Remove from heat. Using tongs, transfer chicken to a plate, and let cool slightly, about 10 minutes. Cut each thigh into 2 to 3 large pieces. Prepare the dumplings Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl. Using a box grater, grate cold butter into flour mixture, periodically stopping to toss butter in flour until all pieces are coated. In a medium bowl, whisk together milk, yogurt, parsley, and lemon zest. Make a well in center of flour mixture; add milk mixture. Using your hands, a wooden spoon, or a rubber spatula, stir together until just combined. Preheat oven to 350°F. Add peas and chicken to broth mixture in pot, stirring to combine. Bring to a boil over medium-high; reduce heat to medium-low, and simmer. Drop dumpling dough by heaping tablespoonfuls (about 2 ounces each) into simmering chicken stock mixture along perimeter of pot, then nudge them to center (you will have about 10 total dumplings). Cover pot; transfer to oven, and bake in preheated oven until dumplings are cooked through, 15 to 20 minutes. Season with additional salt and pepper to taste. Serve warm with chopped parsley and tarragon. Rate It Print