Description
This comforting Chicken and Dumplings recipe features tender shredded chicken simmered in a creamy, flavorful broth loaded with vegetables and topped with fluffy homemade dumplings. Perfect for a hearty and warming meal, it combines classic Southern-style flavors with easy-to-follow instructions.
Ingredients
Scale
For the Chicken Soup:
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour (for thickening)
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 cup heavy cream or whole milk (optional for extra creaminess)
For the Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional, for flavor)
- 1/2 tsp dried parsley or thyme (optional, for herby flavor)
- 1/2 cup milk
- 2 tbsp unsalted butter, melted
Instructions
- Prepare the Base: In a large pot or Dutch oven, melt the butter over medium heat.
- Sauté Vegetables: Add the diced onions, sliced carrots, and celery to the pot and sauté for about 5 minutes until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste and help thicken the soup.
- Add Broth: Gradually pour in the chicken broth while stirring continuously until the mixture is smooth and starts to thicken.
- Combine Chicken and Season: Add the shredded cooked chicken, salt, black pepper, dried thyme, and dried parsley to the pot and bring the soup to a gentle simmer.
- Add Cream: Stir in the heavy cream or whole milk for an extra creamy texture, if desired.
- Prepare Dumpling Dough: In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder (if using), and dried herbs. Then stir in the milk and melted butter until the dough is just combined; it should be soft and slightly sticky without overmixing.
- Drop Dumplings: Using a tablespoon or small cookie scoop, drop spoonfuls of the dumpling dough onto the surface of the simmering soup.
- Cook Dumplings: Cover the pot and let the dumplings cook for 12-15 minutes without lifting the lid, until they are puffy and cooked through. Check by cutting one open to ensure no raw dough remains.
- Serve: Ladle the hot soup along with the fluffy dumplings into bowls, garnish with fresh parsley, and serve immediately.
Notes
- Use rotisserie chicken for a quick and flavorful option.
- For a lighter version, substitute heavy cream with whole milk or omit it altogether.
- Do not overmix the dumpling dough to keep them tender and fluffy.
- Keep the lid on while cooking dumplings to ensure they cook evenly with steam.
- Adjust seasoning to taste before serving.
