Chicken and Dumplings
Chicken and Dumplings is easily one of my favorite meals when the weather gets cold. Who can say no to fluffy homemade dumplings and a creamy chicken soup loaded with juicy chicken and hearty vegetables? Definitely not me. Cozy and comforting dinner ready in 45 minutes!
Ingredients
For the soup
- 6 tablespoons butter
- 1 small onion (diced)
- 2 medium carrots (diced)
- 2 ribs celery (sliced)
- 3 cloves garlic (minced)
- ⅓ cup flour
- 6 cups chicken broth
- ½ 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!