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Chicken and Dumplings
4.1 from 81 votes

Chicken and Dumplings

Chicken and Dumplings combines a savory chicken broth with tender chicken and soft vegetables like carrots, celery, and onion. The fluffy dumplings are made from a simple dough of flour, baking powder, butter, salt, and milk, cut into squares and cooked directly in the simmering broth to absorb flavor. The result is a hearty and comforting stew with tender chunks of chicken and pillowy dumplings.

Prep Time
15 mins
Cook Time
15 mins
Servings: 8 servings
Course: Main Course
Cuisine: American

Ingredients

  • 2 Tablespoons butter unsalted
  • ½ cup carrot diced
  • ½ cup celery diced
  • ½ cup yellow onion diced
  • 8 cups chicken broth low-sodium
  • 3 cups chicken shredded or cubed (rotisserie chicken works well here, cooked
Dumplings:
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 Tablespoons butter cubed, cold unsalted
  • ¼ teaspoon salt
  • 1 cup milk whole

Instructions

    Cup of Yum
  1. In a large pot, melt the butter over medium heat. Add the carrots, celery, and onion. Saute until vegetables are soft, about 5-7 minutes. Add the chicken broth and bring to a simmer. Stir in the chicken.
  2. While the chicken broth is simmering, make the dumplings. For the dumplings:  In a medium bowl, add the flour, baking powder, and salt. Cut in the cold butter with two forks, a pastry cutter, or your hands. Add the milk and mix until combined.
  3. On a floured surface, roll out the dough to ¼ inch thick. Cut dough into squares and toss with additional flour so that they don’t stick together.
  4. Stir the dumplings into the chicken broth a few at a time until all of them are added. Simmer for about 15 minutes or until dumplings have cooked. Add more salt and pepper to taste. You could also add some poultry seasoning for more flavor. Serve.