Description
This classic Chicken and Dumplings recipe features a creamy, hearty chicken soup loaded with tender vegetables and fluffy homemade dumplings. Perfect for a comforting weeknight meal, the soup is thickened with a roux and enriched with shredded chicken and aromatic herbs. The dumplings bake gently on top, absorbing the flavors of the broth for a satisfying dish everyone will love.
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
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, sliced carrots, and celery, then sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until it becomes aromatic, being careful not to burn it.
- Create Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste and start thickening the base.
- Add Broth: Gradually pour in the chicken broth, stirring continuously to ensure a smooth mixture without lumps.
- Simmer Soup: Add the shredded cooked chicken, salt, black pepper, dried thyme, and dried parsley. Bring the soup to a gentle simmer over medium-low heat.
- Add Creaminess: Stir in the heavy cream or whole milk if using, to add richness to the soup.
- Prepare Dumpling Dough: In a separate bowl, whisk together the flour, baking powder, salt, garlic powder (if using), and dried herbs. Stir in the milk and melted butter until just combined, ensuring the dough remains soft and slightly sticky—do not overmix.
- Drop Dumplings: Using a tablespoon or small cookie scoop, carefully drop spoonfuls of the dumpling dough onto the simmering soup surface, spacing them evenly.
- Cook Dumplings: Cover the pot with a lid and let the dumplings cook undisturbed for 12 to 15 minutes until they become fluffy and fully cooked through. Check one by cutting it open to ensure no raw dough remains.
- Serve: Ladle the finished chicken and dumplings into bowls. Garnish with fresh parsley if desired, and serve hot to enjoy the comforting, creamy meal.
Notes
- For extra flavor, use homemade chicken broth or high-quality store-bought broth.
- Rotisserie chicken is a great shortcut and adds delicious flavor with minimal effort.
- Do not lift the lid while dumplings are cooking to ensure they steam properly and puff up.
- You can substitute heavy cream with whole milk for a lighter version.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
