Here’s a classic Chicken and Dumplings recipe — warm, hearty, and comforting, with tender chicken, fluffy dumplings, and a rich, savory broth. Perfect for chilly nights or when you just need a bowl of comfort food!
🍗 Classic Chicken and Dumplings
🧾 Ingredients:
For the Soup:
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1 tablespoon olive oil or butter
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, chopped
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3 cloves garlic, minced
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6 cups chicken broth
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2 cups cooked shredded chicken (use rotisserie or boiled)
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1 teaspoon salt (to taste)
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1/2 teaspoon black pepper
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1/2 teaspoon thyme or poultry seasoning
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1/2 cup heavy cream or half-and-half (optional, for creamier broth)
For the Dumplings:
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1/4 teaspoon black pepper
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3/4 cup milk
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3 tablespoons butter, melted
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Optional: 1 tablespoon chopped parsley or chives for flavor and color
👩🍳 Instructions:
1. Make the Soup Base:
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In a large pot or Dutch oven, heat oil/butter over medium heat.
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Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
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Add garlic and cook 1 more minute.
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Pour in chicken broth and bring to a boil.
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Stir in shredded chicken, salt, pepper, and thyme. Reduce heat and simmer.
2. Make the Dumplings:
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In a medium bowl, whisk flour, baking powder, salt, and pepper.
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Stir in milk and melted butter until just combined — do not overmix.
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Dough will be thick and sticky.
3. Add Dumplings to Soup:
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Drop spoonfuls of dough (about 1 tablespoon each) directly onto the simmering soup.
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Cover with a lid and simmer gently for 15 minutes — don’t lift the lid!
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After 15 minutes, check a dumpling for doneness (it should be fluffy inside, not doughy).
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Stir in heavy cream if using, and adjust salt/pepper as needed.