Chicken and Dumplings is easily one of my favorite meals in the colder months. Who can say no to fluffy, homemade dumplings and a creamy chicken soup loaded with tender chicken and hearty vegetables? Definitely not me. This recipe is ready in just 45 minutes, which makes it perfect for a busy weeknight.
Looking for more cozy dinner recipes? Try my Lasagna Soup, Beef Soup, or Shepherd's Pie next!
About This Recipe
Chicken and Dumplings is a dish that originated in the American South. To me, it is the definition of comfort food. It's warm, hearty, and so-so satisfying. The creamy broth is made by simmering vegetables, flour, chicken broth, and heavy cream. Flour is what gives the broth its slightly thick texture.
The best part of this recipe is the homemade dumplings! They come out so much softer and fluffier than if you were to use canned biscuits or Bisquick mix. That said, there's nothing wrong with using those if you're short on time. But if you DO have the time, then I highly recommend following this recipe.
My homemade dumpling recipe uses a simple bowl and spoon- no special equipment required. All you need are 5 basic pantry ingredients. The secret is to be extremely gentle with the dough. As soon as it comes together, you need to stop mixing. Overmixing, even by just 10 seconds, will cause the dumplings to be doughy and chewy.
I've tried using Bisquick and canned biscuits for my chicken and dumplings, but I always come back to this homemade recipe. They have the perfect texture, and they taste amazing, floating on top of that rich, creamy broth..
Key Ingredients
Vegetables: Onions, carrots, celery, garlic, and frozen peas.
Flour: This is what thickens the soup to give that hearty texture.
Butter: We need 6 tablespoons, enough for sauteeing the vegetables and also coating the flour particles so that the flour does not clump when the stock is added.
Chicken broth: I used Campbell's "no salt added" chicken broth today. Better Than Bouillon is also something I use often.
Heavy cream: For giving that luxurious creamy texture.
Chicken: I used 3 large chicken breasts, which I boiled in water until they were cooked, then tore them into shreds
Seasoning: Many people are surprised when I tell them the seasoning is just salt, pepper, and dried thyme. It's really all you need for good chicken and dumplings. You can either use dried thyme powder or the leaves. Personally, I prefer the powder because I find it distributes in the broth better. If you don't have dried thyme, you can also use poultry seasoning, which contains a lot of thyme.
For the dumplings: You'll need all-purpose flour, baking powder, salt, milk, and olive oil. You can also use butter, but I hate having to melt it before mixing it into the flour.
Instructions
STEP 1: In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook for 4-5 minutes until softened.
STEP 2: Stir in the flour until evenly distributed.
STEP 3: While whisking constantly, pour in the chicken broth. Bring to a boil, then reduce to a simmer, and cook for 2 minutes.
STEP 4: Stir in the cream, chicken, peas, thyme, salt, and pepper. Bring to a boil again, then let it sit at a gentle simmer while you prepare the dumplings.
STEP 5: In a medium mixing bowl, whisk the flour, baking powder, and salt together. Stir in the milk and olive oil until just combined- do not overmix! While the soup is simmering, drop spoonfuls of dough into the soup. To prevent sticking, dip your spoon in the hot soup between each spoonful. Reduce the heat to a simmer, cover, and cook for 10-12 minutes.
๐ Recipe
Chicken and Dumplings
Ingredients
For the soup
- 6 tablespoons butter
- 1 small onion (diced)
- 2 medium carrots (diced)
- 2 ribs celery (sliced)
- 3 cloves garlic (minced)
- โ cup flour
- 6 cups chicken broth
- ยฝ cup heavy cream
- 4 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 teaspoon dried thyme
- salt and pepper (to taste)
For the dumplings
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons olive oil
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook for 4-5 minutes until softened.
- Stir in the flour until mixed throughout the veggies.
- While whisking constantly, pour in the chicken broth. Bring to a boil, then reduce to a simmer, and cook for 2 minutes.
- Stir in the cream, chicken, peas, thyme, salt, and pepper. Bring to a boil again, then let it gently simmer while you prepare the dumplings.
- In a medium mixing bowl, whisk the flour, baking powder, and salt together. Stir in the milk and olive oil until just combined- do not overmix!
- While the soup is simmering, drop spoonfuls of dough into the soup. To prevent sticking, dip your spoon in the hot soup between each spoonful. Reduce the heat to a simmer, cover, and cook for 10-12 minutes.
- To check for doneness, insert a toothpick into the dumpling. If it comes out clean, it's ready. Otherwise, cook for a few more minutes.
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