Comforting Chicken and Dumplings

Name: Comforting Chicken and Dumplings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 tablespoon extra virgin olive oil; 2 pounds chicken thighs; salt and pepper; 2 medium size carrots; 2 stalks of celery; 1/2 medium onion; 2 cloves garlic; 3 tablespoons all purpose flour; 4 cups chicken broth; 1/2 teaspoon salt; 1/2 teaspoon poultry seasoning; 1 cup heavy cream; 1 and 1/2 cups all purpose flour; 1 and 1/2 teaspoon salt; 1 and 1/2 teaspoons baking powder; 3 tablespoons unsalted butter; 3/4 cup milk; 1 tablespoon diced chives; 1 teaspoon dried parsley; 2 cloves garlic; fresh parsley; fresh thyme

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4
Course
Dinner
Cuisine
American

Comforting Chicken and Dumplings

Tiffany Henry

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This easy Chicken and Dumplings recipe is loaded with juicy chicken, veggies, and fluffy garlic and herb dumplings. Made from scratch, this recipe is comforting and filling.

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Ingredients

Servings

1 tablespoon extra virgin olive oil
2 pounds chicken thighs boneless, skinless
salt and pepper
2 medium size carrots diced
2 stalks of celery diced
1/2 medium onion diced
2 cloves garlic minced
3 tablespoons all purpose flour
4 cups chicken broth unsalted
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1 cup heavy cream

Dumplings

1 and 1/2 cups all purpose flour
1 and 1/2 teaspoon salt
1 and 1/2 teaspoons baking powder
3 tablespoons unsalted butter melted
3/4 cup milk
1 tablespoon diced chives
1 teaspoon dried parsley
2 cloves garlic minced

Optional Garnish

fresh parsley
fresh thyme

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Instructions

Heat olive oil in a dutch oven or large stockpot over medium heat.
Add the chicken thighs, and sprinkle with salt and pepper.
Sear the chicken for 2-3 minutes, then flip and sear the other side. Remove the chicken from the pot and set aside (they don't need to be cooked fully since they will poach in the soup)
Add the diced carrots, celery and onion to the pot. Cook until tender, about 5 minutes. Add in the garlic and cook for an additional 30 second.
Sprinkle the flour into the pot, stir until the veggies are coated.
Pour in the chicken broth. Add the salt and poultry seasoning. Stir to combine.
Add the chicken back in and bring soup to a boil, reduce heat and let the soup simmer for about 20 minutes. Chicken should reach a temperature of 165℉.
Shred the chicken. And add back to the soup. Turn heat to low.
Pour in the heavy cream and stir to combine.
In a medium size bowl combine the dry ingredients for the dumplings (flour, salt and baking powder) stir with a fork to combine.
Pour in the melted butter, and milk. Stir to combine.
Add in the herbs and garlic. Mix.
Spoon the dough into the soup, keep the size consistent to help with even cooking.
Cover and let simmer for 15-20 minutes until the dumplings are cooked through.
Serve warm and enjoy.

Equipments used:

Notes

Slow Cooker Instructions:
Add the chicken to a 6 quart slow cooker. Add in the broth and seasonings.
Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Shred the chicken.
Create a slurry using the cornstarch and some of the broth. Whisk into the stew.
Prepare the dumpling batter and spoon onto the top of the stew. Cook for an additional hour on HIGH heat.