Chicken and Dumplings
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
199 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Chicken and Dumplings
Description
This recipe uses a base sauté of onion, carrot, and celery cooked until the onion becomes translucent, building flavor in the chicken broth. A mixture of flour and broth is whisked to thicken the soup before adding shredded chicken and peas, then seasoned with salt, pepper, and thyme.
Dumplings are made with flour, baking powder, chives, salt, egg, and buttermilk, combined gently to avoid density. The batter is spooned into the simmering broth where the dumplings double in size as they cook covered. This steaming under the lid creates light, tender dumplings that contrast the rich broth and tender chicken.
The dish can be served as a filling main course, perfect for cooler weather. It combines savory broth with soft dough and chicken for texture variety.
For best results, the dumplings should not be overmixed, and the lid kept on for the required cooking time to allow proper steam cooking. The recipe refrigerates well for a few days, though reheating multiple times may cause dumplings to break down. Freezing is possible if handled carefully.
Ingredients
For Dumplings
- 1 cup all-purpose flour
- 1 large egg beaten
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons chives chopped
- ½ cup buttermilk use more if needed
Chicken soup
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 large carrot chopped
- 1 talk celery chopped
- ½ teaspoon thyme dried
- 4 cups chicken broth
- ⅓ cup all-purpose flour
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 cups chicken shredded (any part of the chicken will do, both white and dark meat would be great for flavor, roasted
- ½ cup pea frozen
Instructions
- In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.
- In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
- While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
- Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.
- Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.
Notes
- Mix dumpling batter just until ingredients are combined to avoid dense dumplings.
- Whisk flour with broth before adding to avoid lumps when thickening the soup.
- Keep the pot covered during dumpling cooking to trap steam and ensure proper cooking and rise.
- The soup can be refrigerated for 3-4 days; reheat gently to prevent dumplings from falling apart.
- Freezing is possible but may cause dumplings to break down; cool completely before storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 199kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 485mg | 20% |
| Potassium | 466mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2258IU | 45% |
| Vitamin C | 8mg | 9% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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