BEST CHICKEN AND DUMPLINGS

Name: BEST CHICKEN AND DUMPLINGS
Prep time: 20 min
Cook time: 40 min
Yield: 6 people
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 3 medium carrots, sliced; 2 celery stalks, sliced; 4 cups Chicken Broth; 2 cups water; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; salt and pepper to taste; 1 cup frozen peas; ½ cup heavy cream; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup milk; ¼ cup unsalted butter, melted; Fresh parsley, chopped (for garnish)

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Prep Time
20 mins
Cook Time
20 mins
Servings
6 people
Calories
450 kcal
Course
Main Course
Cuisine
American

BEST CHICKEN AND DUMPLINGS

Iris Warren

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This Chicken and Dumplings recipe features tender chicken, fluffy dumplings, and a flavorful broth. It's the ultimate comfort food, perfect for a cozy meal.

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Ingredients

Servings

For the Chicken Soup:

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
4 cups Chicken Broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
salt and pepper to taste
1 cup frozen peas
½ cup heavy cream

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
¼ cup unsalted butter, melted
Fresh parsley, chopped (for garnish)

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Instructions

Make the Chicken Soup:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Pour in the chicken broth and water. Add the dried thyme, dried rosemary, and bay leaf. Bring to a boil.
Add the chicken pieces to the pot and reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through and tender. Season with salt and pepper to taste.
Stir in the frozen peas and heavy cream. Simmer for another 5 minutes.

Make the Dumplings:

In a medium bowl, whisk together the flour, baking powder, and salt.
Stir in the milk and melted butter until just combined. Do not overmix.
Drop spoonfuls of the dumpling batter onto the simmering chicken soup. Cover the pot and cook for about 15 minutes, or until the dumplings are cooked through and fluffy.

Serve:

Remove the bay leaf from the soup. Garnish with fresh parsley and serve hot.

Notes

Chicken Alternatives: You can use rotisserie chicken for convenience. Simply shred the cooked chicken and add it to the soup.
Vegetable Variations: Feel free to add other vegetables like diced potatoes, green beans, or corn to the soup.
Dumpling Variations: For a different twist, you can add chopped fresh herbs, such as chives or parsley, to the dumpling batter.
Make-Ahead: The chicken soup can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop and add the dumplings just before serving.
Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop.
Chicken Alternatives: You can use rotisserie chicken for convenience. Simply shred the cooked chicken and add it to the soup.
Vegetable Variations: Feel free to add other vegetables like diced potatoes, green beans, or corn to the soup.
Dumpling Variations: For a different twist, you can add chopped fresh herbs, such as chives or parsley, to the dumpling batter.
Make-Ahead: The chicken soup can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop and add the dumplings just before serving.
Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop.