Chicken and Dumplings

Chicken and Dumplings

Tender chicken and fluffy dumplings simmer together in a rich, creamy broth.

Total 1 hr 10 min Makes 6 servings Calories 480/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This stovetop classic pairs shredded chicken and pillowy drop dumplings in a thickened, savory broth studded with carrots and celery. It's a cold-weather comfort meal that comes together in one pot with minimal fuss. Serve it in deep bowls with extra black pepper for a satisfying weeknight dinner.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups chicken stock
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup milk
  • 2 tablespoons fresh parsley, chopped

Method

  1. Melt the butter in a 6-quart saucepan or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

  2. Add the garlic and cook until fragrant, about 30 seconds.

  3. Pour in the chicken stock and add the chicken breasts, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to a simmer, cover, and cook until the chicken is cooked through, about 20 minutes.

  4. Remove the chicken to a plate and let cool slightly, then shred into bite-sized pieces using two forks.

  5. In a small bowl, whisk the flour with 1/2 cup of the hot broth until smooth, then whisk this mixture back into the pot along with the heavy cream. Simmer until slightly thickened, about 5 minutes.

  6. Return the shredded chicken to the pot and discard the bay leaf.

  7. In a medium bowl, whisk together the flour, baking powder, and salt for the dumplings.

  8. Stir in the melted butter and milk just until a thick, sticky dough forms; do not overmix.

  9. Bring the broth back to a gentle simmer. Drop the dumpling dough by rounded tablespoons onto the surface of the simmering broth, spacing them slightly apart.

  10. Cover the pot and simmer without lifting the lid until the dumplings are puffed and cooked through in the center, about 15 minutes.

  11. Sprinkle with fresh parsley and serve hot in bowls.

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Rate this recipe

★ 4.6 (1)

Chicken and Dumplings

This stovetop classic pairs shredded chicken and pillowy drop dumplings in a thickened, savory broth studded with carrots and celery. It's a cold-weather comfort meal that comes together in one pot with minimal fuss. Serve it in deep bowls with extra black pepper for a satisfying weeknight dinner.

1 hr 10 min 6 servings 480 cal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups chicken stock
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup milk
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Melt the butter in a 6-quart saucepan or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

  2. 2

    Add the garlic and cook until fragrant, about 30 seconds.

  3. 3

    Pour in the chicken stock and add the chicken breasts, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to a simmer, cover, and cook until the chicken is cooked through, about 20 minutes.

  4. 4

    Remove the chicken to a plate and let cool slightly, then shred into bite-sized pieces using two forks.

  5. 5

    In a small bowl, whisk the flour with 1/2 cup of the hot broth until smooth, then whisk this mixture back into the pot along with the heavy cream. Simmer until slightly thickened, about 5 minutes.

  6. 6

    Return the shredded chicken to the pot and discard the bay leaf.

  7. 7

    In a medium bowl, whisk together the flour, baking powder, and salt for the dumplings.

  8. 8

    Stir in the melted butter and milk just until a thick, sticky dough forms; do not overmix.

  9. 9

    Bring the broth back to a gentle simmer. Drop the dumpling dough by rounded tablespoons onto the surface of the simmering broth, spacing them slightly apart.

  10. 10

    Cover the pot and simmer without lifting the lid until the dumplings are puffed and cooked through in the center, about 15 minutes.

  11. 11

    Sprinkle with fresh parsley and serve hot in bowls.