Easy Chicken and Dumplings from Scratch
User Reviews
4.9
Easy Chicken and Dumplings from Scratch
Description
This recipe starts by gently softening carrots, celery, and onions in butter to develop foundational flavors. Flour is added to coat the vegetables before adding chicken broth, which is brought to a boil and simmered. Milk and cooked chicken pieces are incorporated with salt, pepper, and thyme seasoning to enrich the broth.
The dumplings are made by combining flour, salt, baking powder, thyme, melted butter, and milk until just combined to maintain lightness. Spoonfuls are dropped onto the simmering broth, covered, and cooked without lifting the lid for 15 minutes until they float and are fluffy.
The finished dish pairs tender vegetables, flavorful broth, tender chicken, and soft dumplings in a comforting mixture suitable for a hearty meal. Garnishing with additional thyme leaves adds freshness just before serving.
Adjust salt amounts according to preference and ensure fresh baking powder for proper dumpling rise. This dish can be doubled for larger servings and leftovers freeze well. Various herbs or extra vegetables may be added at the end of cooking for variation.
Ingredients
- 4 tablespoons butter divided
- 2 carrot diced small
- 2 celery diced, including stalks and leaves
- 1 onion diced
- 1 1/4 cup all-purpose flour divided
- 4 cups chicken stock low sodium
- 1 cup milk divided, whole
- 1 teaspoon kosher salt
- 1 teaspoon baking powder (see notes)
- 1 teaspoon thyme or 1/2 teaspoon dried, plus more for garnish, chopped fresh leaves
- 2 cups chicken cooked, diced or shredded
- salt extra
- black pepper extra
Instructions
- Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
- Add 1/4 cup flour, stir to coat.
- Add chicken broth (4 cups) and bring to a boil.
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
- Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
- Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
- Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
- Serve garnished with extra fresh thyme and fresh ground pepper, if desired.
Notes
- Reduce dumpling salt if sensitive to sodium; use slightly less salt or fine grain salt for milder seasoning.
- Ensure baking powder is fresh to avoid dense dumplings.
- Double the recipe to serve bigger appetites or for leftovers.
- Leftovers freeze well for up to six months in airtight containers.
- Adjust broth thickness by adding extra flour before adding liquid.
- Substitute or omit thyme with parsley, oregano, dill, or other preferred herbs.
- Additional vegetables like peas, corn, or spinach can be added near the end of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 433kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 88mg | 29% |
| Sodium | 1645mg | 69% |
| Potassium | 709mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5595IU | 112% |
| Vitamin C | 21.1mg | 23% |
| Calcium | 160mg | 16% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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