Description
A comforting and hearty dish, Chicken and Dumplings is a classic Southern-inspired recipe perfect for a cozy family meal. Tender shredded chicken, savory vegetables, and fluffy dumplings in a creamy broth make this dish a favorite for all occasions.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon poultry seasoning
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 3 cups cooked chicken, shredded
- 1/2 cup heavy cream
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Prepare the Soup: In a large pot, melt butter with olive oil. Add onion, carrots, and celery. Cook until softened. Stir in garlic, salt, pepper, thyme, and poultry seasoning. Sprinkle flour over vegetables and cook. Whisk in chicken broth until smooth. Simmer for 10 minutes. Stir in chicken and cream.
- Make the Dumplings: Whisk flour, baking powder, and salt. Cut in butter until crumbs form. Stir in milk. Drop spoonfuls onto the soup. Cover and cook for 15 minutes.
- Serve: Garnish with parsley before serving.
Notes
- For richer flavor, use a mix of chicken thighs and breasts.
- Add peas or green beans for extra veggies.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: American, Southern-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
