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Chicken and Dumplings

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A classic comfort food with tender chicken, hearty vegetables, and soft, pillowy dumplings simmered in a savory broth for a warm, satisfying meal.

Ingredients

  1. 1 1/2 lbs boneless, skinless chicken breasts or thighs
  2. 3 carrots, sliced
  3. 2 celery stalks, chopped
  4. 1 medium onion, chopped
  5. 3 cloves garlic, minced
  6. 6 cups chicken broth
  7. 4 tbsp butter, divided
  8. 2 cups all-purpose flour (plus extra for dusting if needed)
  9. 1 tbsp baking powder
  10. 1 cup milk or heavy cream (plus extra for dough if needed)
  11. Salt and black pepper, to taste
  12. 2 tbsp fresh parsley, chopped
  13. Optional: 1 cup peas or corn

Instructions

In a large pot or Dutch oven, melt 2 tbsp butter over medium heat. Add onions, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.

  1. Add chicken broth and chicken pieces. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes until chicken is cooked through.
  2. Remove chicken, shred with two forks, and return to the pot. Stir in 1 cup milk or cream and season with salt and pepper.
  3. In a mixing bowl, combine flour, baking powder, 1/2 tsp salt, 1 cup milk, and 2 tbsp melted butter to form a soft dough.
  4. Drop spoonfuls of dough into the simmering soup. Cover and cook for 10–15 minutes without lifting the lid, until dumplings are cooked through and fluffy.
  5. Stir in parsley and optional peas or corn. Serve hot.

Notes

  1. Use rotisserie chicken for a quicker version.
  2. Swap cream for evaporated milk for a lighter option.
  3. Add fresh thyme or rosemary for an herbal touch.
  4. For flat dumplings, roll out dough and cut into strips.
  5. Dumplings may soften if stored—avoid boiling when reheating.

Nutrition

Find it online: https://thefamilycooking.com/chicken-and-dumplings/