Chicken And Dumplings Recipe
A nostalgic and hearty dish, this traditional Chicken and Dumplings recipe boasts tender homemade dumplings immersed in a creamy, vegetable-laden broth. A warming bowl perfect for chilly days.
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Servings: 6
Ingredients
For the Soup:
- 6 cups low-sodium chicken broth
- 12 oz evaporated milk
- 1½ pounds boneless skinless chicken breasts or thighs
- ¼ teaspoon dried rosemary
- 4 teaspoons chicken bouillon paste or 4 bouillon cubes
- 2 large carrots diced
- ¼ teaspoon dried sage
- 1 yellow onion chopped
- ½ cup frozen peas
- 1 clove garlic minced
- ¼ teaspoon dried thyme
- 2 celery ribs diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- ½ teaspoon freshly ground black pepper
- Fresh chopped parsley for garnish
For the Dumplings:
- 2 tablespoons butter melted
- ¾ cup milk
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1⅔ cups all-purpose flour
- ¼ cup sour cream
Instructions
- Warm a large pot over medium heat and pour in the olive oil. Once heated, introduce the diced celery, carrots, and chopped onion. Sauté for 3 minutes until beginning to soften, then add minced garlic and cook for an additional 30 seconds. Incorporate the butter and whisk in the flour thoroughly for 1 minute, forming a roux.
- Gradually pour in the chicken broth while scraping up any bits from the bottom of the pot. Stir in the bouillon, followed by thyme, sage, rosemary, salt, and black pepper. Add the chicken and bring to a boil. Cover with a lid, reduce heat, and allow to simmer for 10 minutes or until the chicken is thoroughly cooked. Remove the chicken and set it aside on a cutting board. Stir in evaporated milk and frozen peas.
- In the meantime, prepare the dumplings by blending flour, baking powder, and salt in a mixing bowl. Form a well in the center and add the milk, sour cream, and melted butter. Mix gently until just combined, avoiding overmixing.
- Bring the soup back to a gentle simmer. Use a teaspoon to drop small portions of dough evenly over the surface. Cover with a lid and let simmer on low for 12–15 minutes. Uncover, stir carefully to separate the dumplings, and test one for doneness. If not fully cooked, cover again and simmer for a few more minutes. Dice the cooked chicken and return it to the soup.
- Serve hot, garnished with freshly chopped parsley
Notes
For best results, choose a wide pot to allow dumplings to cook in a single layer. If using pre-cooked or rotisserie chicken, omit the boiling step and add the chopped chicken when the peas and milk are introduced. The soup can be refrigerated and reheated, or frozen for up to three months. For a slow cooker adaptation, sauté vegetables and roux first, then combine ingredients in the slow cooker and follow the provided timing. Gluten-free flour and bouillon may be used as needed.