Easy Chicken and Dumplings Recipe
User Reviews
5
-
Prep Time
8 mins
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Cook Time
22 mins
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Total Time
30 mins
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Servings
6
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Calories
296 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Easy Chicken and Dumplings Recipe
Description
The recipe starts by sautéing onions, carrots, and celery in butter until softened and then thickening the mixture with flour. Adding chicken stock and milk builds a creamy broth that is seasoned with salt, pepper, and thyme. Cooked shredded chicken is folded in near the end, providing protein and texture.
The dumplings are made by mixing flour with herbs like chives and thyme, baking powder, salt, melted butter, and milk to form a thick batter. Spoonfuls of this batter are dropped into the simmering soup. Covering the pot traps steam which gently cooks the dumplings until they puff up soft and tender. Cooking times and doneness can be checked by inserting a toothpick until it comes out clean.
This dish is ideally served hot, with the light herb flavors balancing the creamy broth. The instructions caution against over-mixing the dumpling batter to prevent heaviness. The dumplings remain fluffy as they steam rather than boil.
Make-ahead advice includes cooling the soup fully before refrigerating and reheating gently to prevent separation. The recipe also highlights freezing tips: omit milk when freezing, then add it at reheating to maintain creaminess. Using a scooper to portion dumplings limits handling and produces even results.
Ingredients
soup
- 3 tablespoons butter unsalted
- 1 onion diced, small
- 2 carrot peeled and diced, small
- 2 celery trimmed and diced, stalks
- 1 tablespoon thyme minced
- 3 1/2 tablespoons all-purpose flour
- 2 1/2 cups chicken stock high quality
- 1/2 cup milk
- 2 cups chicken cooked and shredded
- salt to taste
- black pepper to taste
dumplings
- 1 1/4 cups all-purpose flour
- 1 tablespoon chives thinly sliced
- 2 teaspoons thyme minced
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons butter unsalted and melted
- 2/3 cup milk
Instructions
soup
- Place a large pot over medium-high heat and melt butter.
- Add onion, carrot and celery and sauté for 4 to 5 minutes or until vegetables soften. Season with salt and pepper.
- Add thyme and continue to cook mixture for another minute.
- Sprinkle flour over mixture and stir together until mixture is well coated and no dry spots remain.
- Stir in broth and lower heat to medium. Continue to stir together until mixture thickens and is smooth.
- Stir in milk, season with salt and pepper and simmer until soup is thick enough to coat the back of a wooden spoon.
- Fold in Chicken.
dumplings
- In a mixing bowl whisk together flour, chives, thyme, baking powder, and salt.
- Add butter and continue to stir together until mixture is crumbly.
- Stir in milk until mixture just comes together into a thick batter.
- Scoop 3 heaping tablespoon sized scoops of batter into the soup until all batter has been used. Cover pot and simmer for 12 to 15minute until dumplings have puffed up and just cooked through.
- Uncover, season with salt and pepper, gently stir, and top with thyme and chives.
- Ladle into bowls, top with more thyme and chives and serve.
Notes
- Cool soup completely before refrigerating; reheat slowly over low heat to keep the soup smooth.
- Freeze soup without milk to prevent separation, adding milk only when reheating after thawing overnight.
- Mix dumpling batter just until combined to maintain light, fluffy texture.
- Use a scooper for dumplings to avoid compacting the batter and ensure even cooking.
- Check dumpling doneness with a toothpick inserted into one; it should come out clean.
- Cover the pot while cooking dumplings to trap steam, and avoid lifting the lid to ensure even rising.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 539mg | 22% |
| Potassium | 308mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3899IU | 78% |
| Vitamin C | 6mg | 7% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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