why make this recipe
Chicken and Dumplings is a comforting dish that warms the heart and satisfies the soul. It’s perfect for chilly nights or any time you crave something hearty and delicious. The combination of tender chicken, flavorful broth, and fluffy dumplings creates a meal that feels like a big hug from the inside. This recipe is not just easy to make but also allows for great flexibility in ingredients, making it a family-friendly favorite.
how to make Chicken and Dumplings
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
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste (Better Than Bouillon base)
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds boneless, skinless chicken breasts or thighs
- 12 ounces evaporated milk
- ½ cup frozen peas
- Fresh chopped parsley, for garnish
For the Dumplings:
- 1⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup milk
- ¼ cup sour cream
- 2 tablespoons butter, melted
Directions:
Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the celery, carrots, and onion, and cook for about 3 minutes until slightly softened. Add the garlic and sauté for 30 seconds. Stir in the butter and flour, whisking for 1 minute to form a roux.
Add Broth and Seasonings:
Gradually whisk in the chicken broth and bouillon, scraping up any bits from the bottom. Add thyme, sage, rosemary, salt, and pepper. Stir well.
Cook the Chicken:
Add the chicken to the pot and bring the mixture to a boil. Cover, reduce heat to low, and simmer for about 10 minutes, or until the chicken is cooked through. Remove the chicken to a cutting board and set aside.
Finish the Soup Base:
Stir in the evaporated milk and peas. Let simmer gently while you prepare the dumplings.
Make the Dumplings:
In a mixing bowl, combine flour, baking powder, and salt. Make a well in the center, then add milk, sour cream, and melted butter. Stir until just combined—do not overmix.
Cook the Dumplings:
Bring the soup to a gentle simmer. Drop teaspoon-sized portions of the dumpling dough onto the surface of the soup. Cover and simmer on low for 12–15 minutes.
Finish and Serve:
Check one dumpling for doneness (it should be fluffy and cooked through). Shred the chicken and return it to the pot. Stir gently to combine. Garnish with fresh parsley and serve warm.
how to serve Chicken and Dumplings
Serve Chicken and Dumplings hot, right out of the pot. You can enjoy it on its own, or pair it with a simple salad or some crusty bread. The warm dumplings floating in rich broth make it a filling meal that everyone will love.
how to store Chicken and Dumplings
To store Chicken and Dumplings, let it cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. Just be aware that the dumplings may lose their texture when reheated.
tips to make Chicken and Dumplings
- For a richer flavor, you can use homemade chicken broth instead of store-bought.
- Feel free to add other vegetables like potatoes or green beans to introduce more variety.
- If you like your dumplings extra fluffy, avoid overmixing the dough.
variation
You can substitute chicken with turkey for a post-holiday twist. If you prefer a vegetarian option, replace chicken with hearty vegetables and vegetable broth, and make sure to add extra seasonings to boost the flavor.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just ensure it cooks thoroughly. Add a few more minutes to the cooking time.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the soup base in advance. Just add the dumplings and heat before serving.
Q: How can I make the dumplings more flavorful?
A: You can add herbs, cheese, or finely chopped garlic to the dumpling mixture for extra flavor.
Chicken and Dumplings
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add the celery, carrots, and onion, and cook for about 3 minutes until slightly softened.
- Add the garlic and sauté for 30 seconds.
- Stir in the butter and flour, whisking for 1 minute to form a roux.
- Gradually whisk in the chicken broth and bouillon, scraping up any bits from the bottom.
- Add thyme, sage, rosemary, salt, and pepper. Stir well.
- Add the chicken to the pot and bring the mixture to a boil.
- Cover, reduce heat to low, and simmer for about 10 minutes, or until the chicken is cooked through.
- Remove the chicken to a cutting board and set aside.
- Stir in the evaporated milk and peas.
- Let simmer gently while you prepare the dumplings.
- In a mixing bowl, combine flour, baking powder, and salt.
- Make a well in the center, then add milk, sour cream, and melted butter.
- Stir until just combined—do not overmix.
- Bring the soup to a gentle simmer.
- Drop teaspoon-sized portions of the dumpling dough onto the surface of the soup.
- Cover and simmer on low for 12–15 minutes.
- Check one dumpling for doneness (it should be fluffy and cooked through).
- Shred the chicken and return it to the pot.
- Stir gently to combine.
- Garnish with fresh parsley and serve warm.