Description
This classic Chicken and Dumplings recipe combines tender chicken, savory vegetables, and fluffy homemade dumplings in a creamy, comforting broth. Perfect for a hearty family meal, this dish is simple to prepare yet full of rich flavors that warm the soul.
Ingredients
Scale
For the Chicken and Broth
- 2 tablespoons olive oil
- 1 ½ pounds chicken, cut into bite-sized pieces
- ¼ cup unsalted butter
- 2 medium carrots, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 bay leaf
- Kosher salt, to taste
- Black pepper, to taste
- 1 cup frozen green peas
- ¼ cup fresh parsley, chopped (plus more for garnish)
For the Dumplings
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup milk
- 1 tablespoon unsalted butter, melted
Instructions
- Cook the chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until no longer pink on the outside. Remove the chicken to a plate and set aside.
- Sauté the vegetables: Melt the butter in the same pot, then add the chopped onions and sliced carrots. Cook and stir for 3-5 minutes until the vegetables are tender. Add the minced garlic and stir for 30 to 60 seconds until fragrant.
- Create the roux: Lower the heat to medium-low and sprinkle the ¼ cup flour over the vegetables. Cook for 2 minutes, stirring frequently to form a thick base. Return the cooked chicken and any accumulated juices back to the pot and stir to combine.
- Add liquids and seasonings: Pour in the chicken broth and heavy cream. Add the thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer. Stir in the frozen peas, then cover the pot and let it cook for 15 minutes to meld the flavors.
- Prepare dumpling dough: While the soup simmers, whisk together 1 ½ cups flour, baking powder, salt, and pepper in a large bowl. In a separate container, mix the milk and melted butter. Pour the wet ingredients into the dry and stir just until moistened, taking care not to overmix.
- Form and add dumplings: Use a spoon or cookie scoop to portion the dough into roughly 1-inch balls. Gently drop these dumplings into the simmering soup, spacing them apart so they don’t stick together.
- Cook the dumplings: Cover the pot once all dumplings are added and simmer for 15 minutes more, or until the dumplings are cooked through and fluffy. Remove the lid and stir in the fresh chopped parsley.
- Serve: Ladle the hot chicken and dumplings into bowls, garnish with additional parsley if desired, and serve immediately for a comforting meal.
Notes
- Ensure dumplings do not touch when added to avoid them sticking together.
- Use fresh thyme if possible for more vibrant flavor, but dried works well too.
- For a richer broth, add a little more cream or butter to taste.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop to maintain dumpling texture.
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
