Chicken and Dumplings

This Chicken and Dumplings is comfort food at its finest! Filled with vegetables and tender chicken all in a creamy soup, this is a classic recipe everyone needs.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 779kcal

Author Deborah Harroun

Ingredients

Soup

3 tablespoons extra virgin olive oil
3 tablespoons butter
1 cup diced carrots
1 cup diced celery
1 cup diced onion
3 cloves garlic minced
4 tablespoons all-purpose flour
6 cups chicken broth
1 1/2 to 2 pounds diced boneless skinless chicken breasts
1 teaspoon dried thyme
1 teaspoon hot sauce
Salt and pepper to taste
1 cup heavy whipping cream
3/4 cup frozen peas

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
4 tablespoons butter melted

Instructions

In a large soup pot or Dutch oven, heat the oil and the butter over medium-high heat. Add the carrots, celery, and onion and cook until the vegetables are tender, about 5 minutes. Stir in the garlic and cook an additional minute.
3 tablespoons extra virgin olive oil, 3 tablespoons butter, 1 cup diced carrots, 1 cup diced celery, 1 cup diced onion, 3 cloves garlic
Add the flour and cook for a minute or two, stirring constantly.
4 tablespoons all-purpose flour
Slowly mix in the chicken broth, scraping up an bits from the bottom of the pot. Add the chicken, thyme and hot sauce. Season to taste with salt and pepper. Turn the heat down to a simmer and let the mixture cook for about 10 minutes.
6 cups chicken broth, 1 1/2 to 2 pounds diced boneless skinless chicken breasts, 1 teaspoon dried thyme, 1 teaspoon hot sauce, Salt and pepper
While the soup is cooking, prepare the dumplings. In a bowl, mix together the flour, baking powder, salt, and pepper. Make a well in the middle and add the milk and butter, then gently stir everything together, just until combined. If the mixture is too dry, add a little bit more milk.
2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon pepper, 3/4 cup milk, 4 tablespoons butter
Stir the cream and peas into the soup.
1 cup heavy whipping cream, 3/4 cup frozen peas
Using a cookie scoop or a spoon, scoop the dumplings into the simmering soup. Try to keep them in a single layer - you don’t want them on top of each other. Cover the pot and cook for 12-15 minutes.
Remove the lid and break any dumplings apart that have stuck together. Check a dumpling for doneness, and cook for a couple more minutes if it is not cooked through.
Serve the soup hot, sprinkled with fresh parsley.

Notes

This is best served just after making. The dumplings will soak up the soup and become soggy if left too long. I would suggest storing the soup and dumpling separate if you have leftovers.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition