Chicken and Dumplings
Warm, creamy, homemade Chicken and Dumplings is a savory soup topped with fluffy drop biscuits to soothe your very soul!
Servings 6
Calories 663kcal
Ingredients
- 8 cups low-sodium chicken stock
- ½ cup unsalted butter
- 3 medium carrots peeled and diced
- 1 large yellow onion peeled and diced
- 2 celery ribs diced
- 2 cloves garlic minced
- ½ cup all-purpose flour
- ½ cup heavy cream
- ½ tablespoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 4 cups cooked chicken breast diced (about 3 breasts)
- 1 cup frozen peas
- ¼ cups fresh parsley chopped
Dumplings
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 taespoon salt
- 1 cup milk (whole or 2%)
- 2 tablespoons unsalted butter melted
Instructions
- Add the chicken stock to a medium saucepan. Place over medium-low heat and bring to a simmer.
- While the stock warms, place a large Dutch oven over medium-low heat and add the butter. Once melted, add the carrots, onion, and celery to the pot. Saute for about 10 minutes until softened, stirring occasionally. Add the garlic and for 1 minute. Add the flour and stir constantly for 2 minutes.
- Slowly add the warm chicken stock to the pot, stir to combine, and bring back to a boil between each addition. Stir often until the soup base thickens. Stir in the heavy cream, salt, pepper, sage, and thyme. Lower the heat to a low simmer.
- Make the dumplings my whisking to gether the flour, baking powder, and salt in a medium mixing bowl. Add the milk and melted butter and mix until a dough forms. Set aside.
- Add the diced chicken, frozen peas, and parsley to the soup pot. Stir to combine.
- Use a medium cookie scoop (2 tablespoons) to portion the dumpling dough into the soup pot. The dumplings should almost cover the top of the soup.
- Cover the pot and cook for 15 minutes. Then uncover, press the dumplings into the soup to coat, recover, and cook for another 5 minutes.
- Portion into bowls, being sure to add some dumplings to each bowl. Garnish with chopped parsley if desired, and serve warm.
Notes
- This recipe is a great way to use up extra chicken from the night before. You could even use leftover Thanksgiving turkey.
- If you don't want to pre-cook the chicken, dice the chicken and add 2 tablespoons of olive oil to the Dutch oven over medium-high heat. Add the chicken to the pot and saute until it's cooked through. Transfer to a bowl and set aside for later. Then lower the heat under the Dutch oven and continue on with the recipe as directed.
Nutrition
Calories: 663kcal | Carbohydrates: 49g | Protein: 44g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1150mg | Potassium: 836mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6891IU | Vitamin C: 11mg | Calcium: 249mg | Iron: 5mg