Chicken and DumplingsA bowl of classic Chicken and Dumplings is the ultimate comfort food.Tender chicken, hearty vegetables, and pillowy dumplings simmer together in a rich, creamy broth.This homemade recipe is cozy, filling, and perfect for chilly evenings or Sunday suppers. Author: deesviralCuisine: American SouthernCategory: Dinner / Comfort FoodYield: 6 servingsPrep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hour IngredientsFor the Soup Base:2 tablespoons butter1 tablespoon olive oil1 onion, diced2 carrots, peeled and sliced2 celery stalks, chopped3 cloves garlic, minced6 cups chicken broth1 bay leaf1 teaspoon dried thyme1/2 teaspoon black pepper1/2 teaspoon salt (adjust to taste)3 cups cooked chicken, shredded (rotisserie works great)1/2 cup heavy cream or half-and-half2 tablespoons all-purpose flour (to thicken, optional)For the Dumplings:2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt2 tablespoons butter, melted3/4 cup milk2 tablespoons fresh parsley, chopped (optional)InstructionsSauté vegetables: In a large Dutch oven, melt butter with olive oil. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.Build broth: Add chicken broth, bay leaf, thyme, salt, and pepper. Bring to a simmer and let cook for 10 minutes.Thicken (optional): Whisk flour into heavy cream until smooth, then stir into the soup base. Simmer 5 minutes until slightly thickened.Add chicken: Stir in shredded chicken and reduce heat to low while preparing dumplings.Make dumplings: In a bowl, combine flour, baking powder, salt, melted butter, milk, and parsley. Mix just until dough forms—do not overmix.Cook dumplings: Drop spoonfuls of dough (about 2 tablespoons each) onto the simmering soup. Cover the pot tightly and cook for 15 minutes without lifting the lid. Dumplings should be puffed and cooked through.Finish & serve: Remove bay leaf, taste and adjust seasoning. Serve hot, with extra parsley sprinkled on top if desired.Why This Recipe WorksFluffy dumplings: Baking powder ensures they rise into light, tender pillows.Rich broth: Cream and flour give the soup a velvety, hearty texture.Shortcut-friendly: Rotisserie chicken makes prep faster without sacrificing flavor.Expert TipsKeep the pot covered while dumplings cook—steam is key to fluffiness.Add frozen peas during the last 5 minutes for extra color and sweetness.Use chicken thighs for a richer flavor if cooking chicken from scratch.StorageRefrigerate leftovers in an airtight container up to 3 days.Reheat gently on the stovetop. Add extra broth or cream to loosen if dumplings absorb liquid.Not ideal for freezing, as dumplings may change texture.Frequently Asked QuestionsCan I use canned biscuits for dumplings? Yes—cut biscuits into quarters and drop into the simmering soup as a shortcut. Can I make it in a slow cooker? Yes—cook broth and vegetables 4 hours on high, then add dumplings during the last 30 minutes. Can I make it dairy-free? Substitute coconut milk or omit the cream; the soup will still be delicious. Estimated Nutrition~410 kcal per serving (estimate). ADVERTISEMENT Recipe by deesviral.This Chicken and Dumplings recipe brings old-fashioned comfort to your table.A classic Southern favorite your family will crave again and again!
Chicken and Dumplings
