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Chicken and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 46 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This classic Chicken and Dumplings recipe features tender shredded chicken and fluffy, flavorful dumplings simmered in a creamy, savory broth with vegetables. It’s a comforting one-pot meal that’s perfect for a cozy family dinner and easy to make from scratch using simple pantry ingredients.

Ingredients

Soup Base

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups cooked, shredded chicken (rotisserie or homemade)
  • 1 cup frozen peas

Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 3/4 cup milk
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, then sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
  2. Add Seasonings and Garlic: Stir in the minced garlic, salt, black pepper, dried thyme, and poultry seasoning. Cook for another minute to release their flavors.
  3. Create Roux: Sprinkle the all-purpose flour (1/3 cup) over the vegetables and stir well to coat everything evenly. Continue cooking for 2 minutes to remove the raw flour taste.
  4. Add Broth: Gradually whisk in the chicken broth to avoid lumps, then bring the mixture to a boil on medium-high heat.
  5. Simmer Soup: Reduce the heat to low and let the soup simmer gently. Stir in the heavy cream and shredded chicken, and continue simmering uncovered for 10 minutes to meld flavors.
  6. Prepare Dumpling Batter: While the soup simmers, whisk together the 2 cups flour, baking powder, salt, garlic powder, and dried parsley in a mixing bowl.
  7. Combine Wet Ingredients: Stir in the milk and melted butter into the dry ingredients, mixing just until combined. Avoid overmixing to keep dumplings tender.
  8. Add Dumplings to Soup: Using a spoon, drop roughly 1 tablespoon-sized spoonfuls of dumpling dough into the simmering soup, spacing them evenly.
  9. Cook Dumplings: Cover the pot with its lid and let the dumplings cook undisturbed over low heat for 15 minutes so they steam through properly.
  10. Finish Soup: Remove the lid, stir in the frozen peas, and cook for an additional 5 minutes until the peas are heated through.
  11. Serve: Ladle the hot chicken and dumplings into bowls and garnish optionally with fresh herbs for added color and flavor.

Notes

  • Use rotisserie chicken for convenience or homemade shredded chicken for fresh flavor.
  • Do not lift the lid while dumplings are cooking to ensure they steam properly and stay fluffy.
  • Adjust seasoning after simmering; add more salt or pepper if needed.
  • You can substitute milk with buttermilk for a tangier dumpling flavor.
  • To make the soup lighter, substitute heavy cream with half-and-half or use less butter.

Find it online: https://slsrecipes.com/chicken-and-dumplings-recipe-4/