Chicken and Dumplings Recipe
This cozy chicken and dumplings recipe features a rich, herb-infused vegetable broth, tender shredded chicken, and soft, fluffy drop dumplings gently steamed right in the pot.
Equipment
- Large soup pot or Dutch oven
- Mixing Bowl
- Small cookie scoop or spoon
- Whisk
Ingredients
Soup
- 2 Tablespoons olive oil
- 2 celery ribs, diced
- 2 carrots large, diced
- 1 yellow onion chopped
- 1 clove garlic minced
- 5 Tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste better than bouillon base*
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 12 oz evaporated milk canned
- ½ cup frozen peas
- fresh chopped parsley for garnish
Dumplings
- 1 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- ¼ cup sour cream
- 2 Tablespoons butter melted
Instructions
Make the Soup and Cook Chicken
- Warm a large soup pot over medium heat, add the olive oil, then cook the celery, carrots, and onion for 3 minutes. The vegetables should soften slightly and smell sweet before the garlic goes in.
- Stir in the garlic and cook for 30 seconds, then add the butter and flour and whisk for 1 minute. The roux should bubble gently and look smooth, which cooks away the raw flour taste.
- Pour in the chicken broth gradually while whisking, then stir in the bouillon paste, thyme, sage, rosemary, salt, and pepper. Scrape the bottom of the pot as you stir so the broth becomes smooth and glossy.
- Add the chicken and bring the soup to a boil, then cover, lower the heat, and simmer for 10 minutes. The chicken should be cooked through before it is moved to a cutting board; poultry should reach 165°F in the center.
- Stir the evaporated milk and frozen peas into the soup after removing the chicken. The broth should look creamy and lightly thickened before the dumplings are added.
Make and Cook Dumplings
- Whisk the flour, baking powder, and salt in a bowl, then add the milk, sour cream, and melted butter to the center. Stir just until the dough comes together with no dry flour patches.
- Bring the soup back to a gentle simmer and spoon teaspoon-sized portions of dough across the surface. Leave a little space between portions because the dumplings will roughly double as they cook.
- Cover the pot tightly and cook on low for 12 to 15 minutes without lifting the lid. The trapped steam cooks the centers, and the dumplings should look plump and feel tender when tested.
- Uncover the pot, gently separate the dumplings with a spoon, and test one from the center. A toothpick inserted into a cooked dumpling should come out clean rather than coated in wet dough.
- Chop the chicken, return it to the soup, then taste and adjust the seasoning if desired. Finish with fresh chopped parsley and serve while the broth is hot and creamy.
Notes
Simmer control: Maintain a gentle, quiet simmer and keep the pot covered tightly while the dumplings steam so the trapped heat cooks them thoroughly without tearing them apart.
Dumpling texture: Stir the dumpling dough only until the dry flour streaks disappear. Overmixing develops gluten and can make the dumplings dense or heavy.
Storage: Keep cooled leftovers in an airtight container in the refrigerator. The dumplings absorb liquid over time, so warm portions gently over low heat with a splash of broth to loosen the stew.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.