Chicken and Dumplings
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
6
-
Calories
635 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Chicken and Dumplings
Description
This Chicken and Dumplings recipe begins by sautéing basic aromatic vegetables—celery, carrot, onion, and garlic—in olive oil, then creating a roux with butter and flour to thicken the broth. Chicken broth enriched with chicken bouillon paste and seasoned with thyme, sage, rosemary, salt, and pepper forms the soup base. Cooking chunks of chicken in this broth infuses it with meaty flavor. After cooking, the chicken is removed, and evaporated milk and frozen peas are added to round out the creamy texture and slight sweetness.
The dumplings come from a straightforward batter of flour, baking powder, salt, milk, sour cream, and melted butter. Spoonfuls of this dough are dropped into the simmering soup where they plump up, cooking gently in the liquid to a light and tender finish. The result is a hearty, soothing soup combining savory broth, tender chicken, sweet vegetables, and fluffy dumplings.
The wide pot recommendation ensures enough surface area to add dumplings in a single layer for even cooking. The soup reheats well and freezes effectively for later use. Substitutions include using leftover cooked chicken in place of raw, and gluten-free flour for dumplings when needed. The dumplings should be tested for doneness and broken apart if necessary after slow cooker cooking.
Ingredients
- 2 Tablespoons olive oil
- 2 celery , ribs, diced
- 2 carrot large, diced
- 1 yellow onion , chopped
- 1 clove garlic , minced
- 5 Tablespoons butter unsalted
- 1/3 cup all-purpose flour
- 6 cups chicken broth low-sodium
- 4 teaspoons chicken bouillon paste , better than bouillon base*
- 1/4 teaspoon thyme dried
- 1/4 teaspoon sage dried
- 1/4 teaspoon rosemary dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 pounds chicken breast boneless skinless; or chicken thighs
- 12 oz evaporated milk , canned
- ½ cup peas frozen
- parsley for garnish, fresh chopped
For the Dumplings:
- 1 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- ¼ cup sour cream
- 2 Tablespoons butter , melted
Instructions
- Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
- Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
- Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board. Stir add evaporated milk and peas.
- Make Dumplings: Combine flour, baking powder, and salt in a bowl. Make a well in the center and add milk, sour cream and melted butter. Stir until combined, but don’t over mix.
- Add Dumplings: Bring soup to a simmer and then use a small spoon to drop teaspoon-sized amounts of dough all over the top of the simmering soup (the dumplings will double in size as they cook).
- Cover the pot and simmer on low for 12-15 minutes. Remove lid, gently stir to break dumplings apart, and scoop out a dumpling to check for doneness. If still doughy, cover and cook for a few more minutes, until tender. Taste and adjust seasonings if desired. Chop chicken and add to soup.
- Serve warm, with a sprinkle of fresh chopped parsley on top.
Notes
- Use a wide pot to spread out dumplings in a single layer for even cooking.
- Leftover or rotisserie chicken can be added at the end to skip cooking raw chicken in the soup.
- Chicken Better Than Bouillon can be used for bolder broth flavor, or substitute with chicken bouillon cubes.
- This soup reheats well and can be frozen for up to three months; thaw overnight before reheating.
- Slow cooker method: sauté veggies and roux, transfer to cooker with broth and chicken, cook, then add dumplings on top and cook 45 minutes on high.
- For gluten-free version, use gluten-free flour and chicken bouillon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 50g | 17% |
| Protein | 39g | 78% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 3460mg | 144% |
| Potassium | 943mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 5190IU | 104% |
| Vitamin C | 6mg | 7% |
| Calcium | 383mg | 38% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
