Soup Recipe, Soups

Chicken and Dumplings Recipe

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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

0.0 from 0 votes
Recipe by admin Course: Main, SoupsCuisine: American
Servings

6

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

657

kcal
Total time

1

hour 

This 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
  • Carbohydrates: 50g
  • Protein: 29g
  • Fat: 38g
  • Saturated Fat: 20g
  • Cholesterol: 136mg
  • Sodium: 1410mg
  • Fiber: 3g
  • Sugar: 6g
  • Iron: 3mg

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