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Chicken and Dumplings Recipe

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4.3 from 8 reviews

Classic comforting Chicken and Dumplings made with tender chicken, flavorful vegetables, and soft, fluffy dumplings simmered in a rich, savory broth. Perfect for a hearty dinner that warms you from the inside out.

Ingredients

Savory Broth and Chicken

  • 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

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 the olive oil. Once hot, add diced celery, carrots, and onion. Sauté for about 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the unsalted butter and all-purpose flour, whisking continuously for 1 minute to create a roux.
  2. Add Broth and Seasonings: Gradually pour in the low-sodium chicken broth and chicken bouillon paste, while stirring and scraping up any bits stuck at the bottom of the pot. Add dried thyme, sage, rosemary, kosher salt, and freshly ground black pepper. Stir well to combine all the flavors.
  3. Cook Chicken: Add the boneless skinless chicken breasts or thighs to the pot. Bring the mixture to a boil then reduce heat to a simmer. Cover with a lid and cook for about 10 minutes or until the chicken is fully cooked through. Remove the chicken onto a cutting board to rest. Stir in the evaporated milk and frozen peas into the soup.
  4. Prepare Dumpling Dough: In a separate bowl, combine all-purpose flour, baking powder, and kosher salt. Make a well in the center and add milk, sour cream, and melted butter. Stir gently until the mixture is combined but avoid over-mixing to keep dumplings tender.
  5. Add Dumplings: Bring the soup back to a gentle simmer. Using a small spoon, drop teaspoon-sized portions of the dumpling dough evenly over the surface of the simmering soup. The dumplings will expand in size as they cook.
  6. Simmer Dumplings: Cover the pot and let the dumplings cook on low heat for 12 to 15 minutes. Remove the lid and gently stir to break apart the dumplings slightly. Scoop out one to check doneness; if still doughy, cover and cook a few more minutes until tender. Chop the rested chicken and return it to the pot. Adjust seasoning to taste.
  7. Serve: Ladle the chicken and dumplings into bowls, garnishing with freshly chopped parsley. Serve warm for a hearty, comforting meal.

Notes

  • Use either chicken breasts or thighs depending on your preference; thighs offer more flavor and tenderness.
  • Don’t overmix the dumpling dough to ensure they stay light and fluffy.
  • If broth is too thick after adding dumplings, you can thin with a little extra chicken broth or milk.
  • Fresh herbs can be used instead of dried if preferred; adjust quantities accordingly.
  • For a creamier soup, substitute some of the chicken broth with additional evaporated milk.
  • This dish freezes well but dumplings may change texture upon reheating, so consider adding fresh dumplings when reheating.

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