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Chicken and Dumplings Recipe

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4 from 13 reviews

A comforting classic Chicken and Dumplings recipe featuring tender chicken simmered in a savory broth with homemade fluffy dumplings, fresh vegetables, and herbs. Perfect for a hearty family meal that warms you up from the inside out.

Ingredients

For the Soup:

  • 2 Tablespoons olive oil
  • 2 celery ribs, diced
  • 2 large carrots, diced
  • 1 yellow onion, chopped
  • 1 clove garlic, minced
  • 5 Tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 4 teaspoons chicken bouillon paste (Better than Bouillon base)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 12 oz evaporated milk (canned)
  • 1/2 cup frozen peas
  • Fresh chopped parsley, for garnish

For the Dumplings:

  • 1 2/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 2 Tablespoons butter, melted

Instructions

  1. Sauté Veggies: Heat a large pot over medium heat and add olive oil. Once hot, add diced celery, carrots, and chopped onion. Sauté for 3 minutes until vegetables start to soften. Add minced garlic and cook for an additional 30 seconds. Stir in butter and flour, whisking constantly for 1 minute to form a roux.
  2. Add Broth and Seasonings: Gradually pour in the chicken broth while stirring continuously, scraping any browned bits from the bottom of the pot. Add chicken bouillon paste, dried thyme, sage, rosemary, kosher salt, and freshly ground black pepper. Stir well to combine.
  3. Add Chicken and Simmer: Place the boneless skinless chicken breasts or thighs into the pot. Bring the mixture to a boil, then cover the pot with a lid and reduce heat to simmer for 10 minutes or until the chicken is thoroughly cooked. Remove the chicken from the pot to a cutting board. Stir in the evaporated milk and frozen peas into the soup.
  4. Make Dumpling Dough: In a separate bowl, combine the all-purpose flour, baking powder, and kosher salt. Create a well in the center and pour in the milk, sour cream, and melted butter. Stir gently until combined being careful not to over mix, which can make dumplings tough.
  5. Add Dumplings to Soup: Bring the soup back to a gentle simmer. Using a teaspoon, drop small spoonfuls of the dumpling dough evenly over the surface of the simmering soup. The dumplings will expand as they cook.
  6. Cook Dumplings: Cover the pot and simmer on low heat for 12-15 minutes. Remove the lid and gently stir to break apart dumplings slightly. Test one dumpling for doneness; if still doughy, cover and cook a few more minutes until tender. Adjust seasoning as desired. Chop the cooked chicken into bite-sized pieces and return it to the soup.
  7. Serve: Ladle the chicken and dumplings into bowls and garnish with freshly chopped parsley. Serve warm for a hearty, delicious meal.

Notes

  • Use bone-in chicken for richer flavor, but adjust cooking time accordingly.
  • Do not overmix the dumpling dough to keep dumplings light and fluffy.
  • Fresh herbs can be substituted for dried for a brighter herb flavor.
  • For a thicker soup, reduce broth slightly or add an extra tablespoon of flour when making the roux.
  • Leftover soup can be refrigerated for up to 3 days; dumplings may soften over time.

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