Welcome to the ultimate culinary journey into the realm of comfort food – the perfect homemade Chicken and Dumplings recipe. Immerse yourself in the world of rich, creamy chicken soup adorned with delectably light and fluffy dumplings. Crafted from scratch, this gastronomic adventure promises the juiciest chicken, the most flavorful soup, and dumplings that are a masterpiece in themselves.
Unveiling the Essence of Chicken and Dumplings: Picture a savory chicken soup, enriched with vegetables, and bathed in a luscious creamy broth. Now, imagine delicate, uncooked dumplings poised on top, ready to be transformed into fluffy perfection through the gentle magic of steaming. A Southern U.S. comfort food, Chicken and Dumplings embrace variations in soup thickness and dumpling types.
Ingredients Needed:
Olive oil
Celery ribs, diced
Carrots, large, diced
Yellow onion, chopped
Clove garlic, minced
Unsalted butter
All-purpose flour
Low-sodium chicken broth
Chicken bouillon paste (better than bouillon base*)
Dried thyme
Dried sage
dried rosemary
Kosher salt
Freshly ground black pepper
Boneless skinless chicken thighs or chicken breasts*
Evaporated milk, canned
Frozen peas
Fresh chopped parsley for garnish
For the Dumplings:
All-purpose flour
Baking powder
Kosher salt
Milk
Sour cream
Butter, melted
How To Make?
Season the chicken with salt and pepper, searing it to perfection in olive oil for a tantalizing 3 minutes per side. Let it rest and dice before setting aside.
Melt butter in the same pot, savoring the creation of “fond,” a treasure trove of flavor scraped from the pot’s bottom.
Saute onions, carrots, and celery, infusing the kitchen with aromatic bliss. Add minced garlic, hot sauce, Worcestershire sauce, and a symphony of seasonings for a flavor explosion.
Introduce flour, transforming the mixture into a roux, a key player in the creaminess of the soup.
Gradually add chicken broth, stirring continuously, creating a harmonious union of flavors.
The grand finale: Dumpling dough joins the soup, enveloping it in a cozy embrace. Lid on, simmer gently for 15 minutes until perfection is achieved.
Pro tip: Resist the temptation to lift the lid. A peek disrupts the dumpling’s steamy affair.
Unveiling the Secret: The Best Homemade Broth Searing fresh chicken imparts the “fond” to the pot, creating the base for an unparalleled homemade flavor. By avoiding a full boil, the chicken remains tender, joining the soup just in time to harmonize with the dumplings.
Pro Tips:
Gauge the simmering soup with your ear, ensuring a gentle bubble that steams the dumplings without burning the base.
Leftover chicken? Absolutely! Instructions await in the recipe card.
Try the Chicken Stew recipe with potatoes for another comforting twist.
Storage Symphony:
Soup: Refrigerate for up to 3 days or freeze for 3 months. Thinner, but the flavor remains stellar.
Dumplings: Best enjoyed fresh but can be stored separately and reheated for 5-7 minutes.
Chicken and Dumplings Recipe
6
servings20
minutes40
minutes657
kcal1
hourThis Chicken and Dumplings recipe offers a simple yet delightful dish, complete with either homemade dumplings or quick-to-use refrigerated biscuits, all prepared conveniently on your stovetop.
Ingredients
27 g olive oil
2 celery ribs, diced
2 carrots, large, diced
1 yellow onion, chopped
1 clove garlic, minced
71 g unsalted butter
41.67 g all-purpose flour
1.41 kg low-sodium chicken broth
59 g chicken bouillon paste (better than bouillon base*)
0.2 g dried thyme
0.2 g dried sage
0.3 g dried rosemary
3 g kosher salt
1 g freshly ground black pepper
680.39 g boneless skinless chicken thighs or chicken breasts*
340.2 g evaporated milk, canned
72.5 g frozen peas
Fresh chopped parsley for garnish
- For the Dumplings:
208.33 g all-purpose flour
14 g baking powder
3 g kosher salt
183 g milk
57.5 g sour cream
28 g butter, melted
Directions
Sauté Veggies:
- Heat a large pot over medium heat.
- Add oil, celery, carrots, and onion. Sauté for 3 minutes.
- Add garlic and sauté for 30 seconds.
- Add butter and flour, whisk well for 1 minute.
- Add Broth and Seasonings:
- Gradually stir in chicken broth and bouillon, scraping up any goodness from the pot.
- Add thyme, sage, rosemary, salt, and pepper.
- Chicken Marvel:
- Add chicken, bringing it to a boil.
- Cover, reduce heat, and simmer for 10 minutes until the chicken is cooked through.
- Rest chicken, then chop or shred into small pieces. Return to the pot.
- Dumpling Magic:
- Combine flour, baking powder, and salt.
- Make a well and add milk, sour cream, and melted butter. Stir until combined.
- Bring soup to a simmer and drop teaspoon-sized dumplings on top.
- Simmer and Serve:
- Cover and simmer on low for 12-15 minutes.
- Gently stir to break dumplings apart, checking for doneness.
- Adjust seasonings and serve warm, garnished with fresh parsley.
Notes
- Wide pot for even dumpling distribution.
- Thighs for juiciness; leftover chicken works too.
- Bold bouillon for robust flavor.
- Make soup ahead, add dumplings when ready.
- Freeze soup for up to 3 months
Nutrition Facts
- Calories: 657kcal
- Fat: 38g
- Saturated Fat: 20g
- Cholesterol: 136mg
- Sodium: 1410mg
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 6g
- Protein: 29g
- Iron: 3mg
