Ono Island comfort cooking

When I want true comfort food but I also want it to taste a little more “elevated” than the classic version, I make chicken and dumplings with an Italian-leaning broth. It is still Southern at its core, but the flavor profile shifts toward garlic, Parmesan, basil, and a little lemon brightness. And yes, I take a shortcut I am proud of: Mrs. B’s frozen dumplings. They deliver that perfect, tender bite without the mess.

My favorite dumpling bowls are rich and cozy, but not heavy. The Italian twist is what keeps you coming back for “just one more spoonful.” Meredith Folger Amon

Ingredients

How I Make It (Step-by-Step)

1. Build the flavor base. In a heavy pot or Dutch oven, melt butter with olive oil over medium heat. Add onion and celery and cook 6–8 minutes until soft and glossy. Add garlic and cook 30 seconds.
2. Toast the tomato paste. Add tomato paste and stir for 60–90 seconds. This step gives that deep, Italian “Sunday sauce” backbone without making the dish taste like marinara.
3. Add broth + season. Pour in chicken stock. Add Italian seasoning, basil, salt, pepper, and optional red pepper flakes. Bring to a gentle simmer.
4. Add chicken. Stir in shredded chicken and keep at a low simmer for 8–10 minutes so the flavors marry.
5. Cook Mrs. B’s dumplings. Add Mrs. B’s frozen dumplings directly into the simmering pot. Stir gently so they do not clump. Keep the broth at a steady simmer (not a rolling boil) and cook according to the package timing, stirring occasionally.
6. Finish with Parmesan and optional cream. Lower heat. Stir in Parmesan until melted. If you want a silkier, slightly more “Alfredo-adjacent” broth, add heavy cream and warm through for 2–3 minutes.
7. Brighten at the end. Turn off heat and stir in lemon juice. Taste and adjust salt and pepper.
8. Serve. Ladle into bowls and finish with more Parmesan and chopped parsley or basil.

My Ono Island Serving Notes

• Keep it cozy: Serve with warm bread or a simple side salad with lemon vinaigrette.
• Make it feel special: A drizzle of good olive oil and extra Parmesan on top changes everything.
• Leftovers: This thickens as it sits. Reheat gently with a splash of broth to loosen.

This is the bowl I make when the day has been busy and I want dinner to feel like a deep breath. Meredith Folger Amon

Real Estate Tie-In: The Comfort of Ono Island Living

Recipes like this are part of what I love about life on Ono Island. Coastal living can be polished and beautiful, but it is also meant to be lived in. The best homes are the ones where you can come in from the day, set a pot on the stove, and let the evening unfold.

If this recipe helped, drop me a quick note and tell me what you served on the side. I will share a few of my favorites.