Chicken and Dumplings
A hearty, soul-warming dish that has been a staple in American kitchens for generations. This classic comfort food recipe balances authentic flavors with modern convenience, perfect for a cozy weekend meal or a satisfying weeknight dinner.
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Servings: 6 people
Calories: 410kcal
Cost: 1.75
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Mixing bowls
- Measuring Cups and Spoons
- Whisk
Ingredients
For the Chicken Base
- 2 tablespoons olive oil
- 1 large onion diced (about 1 cup)
- 3 medium carrots sliced (about 1 cup)
- 2 stalks celery sliced (about ¾ cup)
- 3 cloves garlic minced
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 6 cups chicken broth low-sodium recommended
- 2 pounds boneless, skinless chicken thighs or 1.5 pounds chicken breasts
- 1/2 cup heavy cream or whole milk
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 4 tablespoons unsalted butter melted
- 1 tablespoon fresh parsley chopped (optional for garnish)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions, carrots, and celery, sautéing until the onions become translucent (about 5 minutes). Add garlic and cook for 30 seconds more until fragrant.
- Sprinkle in the thyme, rosemary, salt, and pepper, stirring to coat the vegetables evenly. Add the flour and stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming. Add bay leaves and bring the mixture to a gentle boil. Reduce heat to maintain a simmer.
- Add chicken pieces to the simmering broth, ensuring they're fully submerged. Cover and cook for about 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken and shred it using two forks.
- While the chicken cooks, prepare your dumplings. In a medium bowl, whisk together flour, baking powder, and salt. In a separate small bowl, combine milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Return the shredded chicken to the pot and stir in the heavy cream or milk. Taste and adjust seasoning if needed.
- Using a tablespoon or cookie scoop, drop dumpling dough directly onto the simmering broth, leaving some space between them as they'll expand during cooking.
- Cover the pot and reduce heat to a low simmer. Cook undisturbed for 15 minutes, until the dumplings are cooked through. They should be light, fluffy, and nearly doubled in size. A toothpick inserted into the center of a dumpling should come out clean.
- Remove bay leaves before serving. Garnish with fresh parsley if desired.
Notes
For a healthier version, replace half the all-purpose flour with whole wheat flour, double the vegetables, use evaporated skim milk instead of heavy cream, and reduce the salt content.
Store in an airtight container in the refrigerator for up to 3 days. For freezing, it's best to freeze only the chicken and broth base, then make fresh dumplings when reheating.
Refrigerated biscuit dough can be used as a time-saving option for the dumplings - simply cut each biscuit into quarters before adding to the pot.
Nutrition
Calories: 410kcal | Carbohydrates: 32g | Protein: 28g | Fat: 18g | Sodium: 680mg | Fiber: 2g | Sugar: 3g
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