BEST CHICKEN AND DUMPLINGS
This Chicken and Dumplings recipe features tender chicken, fluffy dumplings, and a flavorful broth. It's the ultimate comfort food, perfect for a cozy meal.
Ingredients
For the Chicken Soup:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 cup frozen peas
- ½ cup heavy cream
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- ¼ cup unsalted butter, melted
- Fresh parsley, chopped (for garnish)
Instructions
Make the Chicken Soup:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Pour in the chicken broth and water. Add the dried thyme, dried rosemary, and bay leaf. Bring to a boil.
- Add the chicken pieces to the pot and reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through and tender. Season with salt and pepper to taste.
- Stir in the frozen peas and heavy cream. Simmer for another 5 minutes.
Make the Dumplings:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Stir in the milk and melted butter until just combined. Do not overmix.
- Drop spoonfuls of the dumpling batter onto the simmering chicken soup. Cover the pot and cook for about 15 minutes, or until the dumplings are cooked through and fluffy.
Serve:
- Remove the bay leaf from the soup. Garnish with fresh parsley and serve hot.
Notes
- Chicken Alternatives: You can use rotisserie chicken for convenience. Simply shred the cooked chicken and add it to the soup.
- Vegetable Variations: Feel free to add other vegetables like diced potatoes, green beans, or corn to the soup.
- Dumpling Variations: For a different twist, you can add chopped fresh herbs, such as chives or parsley, to the dumpling batter.
- Make-Ahead: The chicken soup can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop and add the dumplings just before serving.
- Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop.