Chicken and Dumplings
This old fashioned Chicken and Dumplings recipe is easy and comforting, made with homemade dumplings and loaded with vegetables and chicken. It's the perfect soup to make on a cold day.
Servings: 6
Calories: 635kcal
Cost: 8
Ingredients
- 2 Tablespoons olive oil
- 2 celery , ribs, diced
- 2 carrots , large, diced
- 1 yellow onion , chopped
- 1 clove garlic , minced
- 5 Tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste , better than bouillon base*
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 12 oz evaporated milk , canned
- ½ cup frozen peas
- fresh chopped parsley , for garnish
For the Dumplings:
- 1 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- ¼ cup sour cream
- 2 Tablespoons butter , melted
Instructions
- Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
- Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
- Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board. Stir add evaporated milk and peas.
- Make Dumplings: Combine flour, baking powder, and salt in a bowl. Make a well in the center and add milk, sour cream and melted butter. Stir until combined, but don’t over mix.
- Add Dumplings: Bring soup to a simmer and then use a small spoon to drop teaspoon-sized amounts of dough all over the top of the simmering soup (the dumplings will double in size as they cook).
- Cover the pot and simmer on low for 12-15 minutes. Remove lid, gently stir to break dumplings apart, and scoop out a dumpling to check for doneness. If still doughy, cover and cook for a few more minutes, until tender. Taste and adjust seasonings if desired. Chop chicken and add to soup.
- Serve warm, with a sprinkle of fresh chopped parsley on top.
Video
Notes
Pro Tip: Choose a wide pot to cook the soup, over a narrow/tall pot, so there is more surface area to add the dumplings in a single layer.
Chicken: To use rotisserie or leftover cooked chicken (or turkey), skip the step of cooking the chicken, and stir in cooked chicken at the end. If using chicken thighs, you can add the chopped cooked chicken to the pot with the evaporated milk and peas.
Bouillon: I use chicken better than bouillon base because the flavor is bolder, but 4 regular chicken bouillon cubes may be used.
Make Ahead Instructions: This soup tastes great reheated!
Freezing Instructions: Leftover soup may be frozen for up to 3 months. Thaw overnight in the fridge before rewarming on the stove.
Slow Cooker Chicken and Dumplings: Sauté veggies in a skillet. Add butter and flour. Transfer everything to slow cooker, adding broth, milk, spices and chicken. Cook on low for 5-6 hours or High for 2-3 hours. Make dumplings and spoon them over the top of the hot soup, as directed in this recipe. Press them under the liquid a little before applying the lid. Slow cook on HIGH for 45 minutes. Break dumplings apart if needed and test for doneness.
Gluten-free Adaptations: Use gluten-free all-purpose flour, and chicken bouillon.
Nutrition
Calories: 635kcal | Carbohydrates: 50g | Protein: 39g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 3460mg | Potassium: 943mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5190IU | Vitamin C: 6mg | Calcium: 383mg | Iron: 4mg
Recipe Link
Recipe Video
