Homemade Chicken and Dumplings
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
484 kcal
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Course
Main Course
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Cuisine
American
Homemade Chicken and Dumplings
Description
This recipe uses diced boneless chicken breast sautéed until no longer pink and then simmered with carrots, celery, onion, garlic, and dried thyme in a seasoned chicken broth thickened with flour. Frozen peas add a touch of sweetness and color near the end of cooking.
The dumplings are made from a batter of flour, baking powder, salt, heavy cream, and melted butter, dropped by spoonfuls into the simmering soup. Covered during cooking, the dumplings steam and set into tender, thick dough balls that absorb flavors from the broth.
This chicken and dumplings recipe can be served hot as a filling, warming meal. Variations in protein and vegetables are possible, such as using different parts or types of chicken and substituting peas or carrots. Adjustments to dairy and gluten can be made according to dietary preferences.
The dish benefits from gentle simmering to cook the dumplings thoroughly without overmixing the batter which could toughen them. The included notes offer options for chicken preparation and ingredient substitutions.
Ingredients
- 4 cups chicken breast boneless, skinless, diced into one inch pieces (approx. 2 lbs
- 2 tablespoons olive oil
- 2 medium carrot peeled and diced
- 2 talks celery diced
- 1 medium onion diced finely
- 3 cloves garlic minced
- ¼ cup flour
- 6 cups chicken broth
- 2 teaspoons thyme dried
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 cup peas frozen
- parsley optional, fresh
For the Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup heavy cream
- 4 tablespoon butter melted
Instructions
- Dice vegetables and set aside
- Add olive oil to a large pot or Dutch oven and heat over medium high heat .
- Add chicken in batches and cook until no longer pink . Then remove from the pot and set aside.
- Add the carrots, celery and onion to the pot and saute for about 5 minutes.
- Then add garlic and cook an additional 2-3 minutes.
- Add in the flour and stir to coat the vegetables and cook until lightly browned.
- Then add the thyme and chicken broth and stir to blend well.
- Bring to a boil and add the chicken back into the pot.
- Let simmer uncovered for 10 minutes to thicken the soup.
- Add the frozen peas the thicken soup and stir to combine.
For the Dumplings
- In a medium bowl, combine the flour, baking powder and salt.
- Add the cream and melted butter and stir until mixed in completely. (careful NOT TO OVERMIX)
- Using a cookie scoop or spoon, drop a tablespoon of the dumpling dough into the soup on at a time.
- Cover and cook for 15 minutes. (NO NOT open the lid until after the 17 minutes or you risk the dumplings not steaming completely.)
- Garnish with fresh parsley if desired.
Notes
- Chicken can be white or dark meat depending on preference.
- Substitute gluten free flour if needed to accommodate dietary restrictions.
- Milk alternatives like regular, low fat, or non-dairy milk can replace heavy cream for the dumplings.
- Vegetable variations include peas and carrots together or peas alone.
- For chicken preparation, options include sautéing diced raw chicken, boiling and shredding a whole chicken, or using rotisserie chicken meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 484kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 1730mg | 72% |
| Potassium | 922mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4625IU | 93% |
| Vitamin C | 24mg | 27% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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