Description
This classic Chicken and Dumplings recipe offers a warm, comforting meal perfect for any occasion. Tender shredded chicken and flavorful vegetables are simmered in a savory broth, topped with fluffy homemade dumplings that steam to perfection. Optional additions of peas and heavy cream add a creamy, rich touch to this timeless American dish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken (preferably rotisserie or poached)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas (optional)
- 1/2 cup heavy cream (optional for creamy version)
Dumplings
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold butter, cubed
- 3/4 cup whole milk
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 5–6 minutes until softened. Stir in the minced garlic and cook for 1 more minute to release its aroma.
- Create the Base: Sprinkle the all-purpose flour over the softened vegetables and stir well to coat evenly. Cook for 1–2 minutes to remove the raw flour taste, stirring constantly to avoid burning.
- Add Liquids and Chicken: Slowly pour in the chicken broth while continuously stirring to prevent lumps. Add the shredded chicken, dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a gentle simmer.
- Make the Dumpling Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter using a fork or your fingers until the mixture looks like coarse crumbs. Stir in the milk just until combined, forming a thick batter.
- Add Dumplings to Soup: Using a spoon, drop spoonfuls of dumpling batter (about 1 tablespoon each) onto the surface of the simmering soup. Cover the pot with a lid and reduce the heat to low to gently steam the dumplings for 15 minutes without lifting the lid.
- Finish and Serve: After 15 minutes, remove the lid carefully. Stir in the frozen peas and heavy cream if using. Simmer uncovered for another 2–3 minutes until the soup thickens slightly and the dumplings are fluffy and cooked through. Taste and adjust seasoning as needed before serving.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- You can add a splash of white wine while cooking the vegetables for extra depth.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- To make this recipe dairy-free, substitute butter with olive oil and heavy cream with coconut cream.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 410
- Sugar: 5g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
