Description

This classic Chicken and Dumplings recipe is cozy, creamy, and full of comforting flavors. Tender chunks of chicken are simmered in a rich, savory broth with fluffy dumplings cooked right on top. It’s the perfect meal for chilly nights or when you’re craving a hearty, homemade dish.

Ingredients

For the Soup:

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
3 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
6 cups chicken broth
1 1/2 pounds cooked chicken, shredded (rotisserie chicken works well)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup heavy cream
1 cup frozen peas

For the Dumplings:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
3/4 cup whole milk
2 tablespoons chopped fresh parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, heat butter and olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 minute. Sprinkle in the flour and cook for another 1–2 minutes, stirring constantly.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a simmer.
Add the shredded chicken, salt, pepper, and thyme. Simmer for 10 minutes.
Stir in the heavy cream and peas. Keep the soup on a gentle simmer.
In a medium bowl, whisk together flour, baking powder, and salt for the dumplings. Add melted butter and milk; stir until just combined. Don’t overmix.
Drop spoonfuls of dumpling dough onto the simmering soup (about 1 tablespoon each). Cover the pot and reduce heat to low.
Let the dumplings steam for 15–20 minutes, until they are puffed and cooked through. Avoid lifting the lid while cooking.
Sprinkle with fresh parsley (if using) and serve hot.

Notes

You can use cooked leftover chicken or rotisserie chicken to save time.
For added flavor, try adding a bay leaf or two while the soup simmers.
To make it lighter, substitute the heavy cream with whole milk or half-and-half.

Nutrition

Serving Size: 1 ½ cups
Calories: 470
Sugar: 5g
Sodium: 860mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 28g
Cholesterol: 95mg