Chicken and Dumplings

A bowl of creamy chicken and dumplings soup with diced carrots, celery, and parsley garnish.

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Classic chicken and dumplings with tender chicken, fluffy drop dumplings, and vegetables in rich, creamy broth.

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Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 323kcal

Author: Corinne Schmitt

Ingredients

For the Soup

1 onion
3 medium carrots
2 stalks celery
3 cloves garlic minced
2 lbs chicken chopped into small pieces
2 teaspoons salt
½ teaspoon pepper
2 TBL olive oil
6 cups chicken broth
2 teaspoon thyme
2 TBL butter
¼ cup flour
1 cup frozen peas
fresh parsley

For the Dumplings

2 cuos flour
4 TBL butter melted
1 TBL baking powder
1 teaspoon salt
1 cup heavy cream

Instructions

Chop vegetables. In a large pot with a lid, place olive oil and heat.
Sear chicken in batches then set aside.
Add the onion, celery, and carrot to the pot and saute for about 5 minutes.
Add garlic and cook until fragrant.
Add flour, stir to coat veggies and cook until lightly browned. Then add thyme.
Add chicken broth and stir to incorporate the flour and broth. Bring to a boil then add chicken back to the pot.
Reduce heat and let it simmer uncovered for about 10 minutes to allow the soup to thicken.
Make the dumplings: In a medium bowl, combine the flour, baking powder and salt.
Add the melted butter and cream and mix until completely incorporated.
Once the soup is thickened, add the frozen peas. Stir.
Drop dumplings, 1 tablespoon at a time into the simmering soup.
Cover and cook for 17 minutes.
Very important: do not open the lid until after the 17 minutes! The dumplings will steam with the cover on the pot.
Once the dumplings are cooked, serve hot and with fresh parsley for garnish.

Notes

Do not lift the lid while dumplings steam or they won't cook through. Dumpling batter should be thick enough to drop from a spoon. Soup thickens as it sits—add broth to thin if needed.

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