Description
Indulge in the comforting warmth of this classic Chicken and Dumplings recipe. A hearty soup loaded with tender chicken, vegetables, and fluffy dumplings in a creamy broth, this dish is perfect for cozy family dinners or chilly nights.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or whole milk (optional)
- 2 tablespoons all-purpose flour (optional, for thickening)
For the dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, cold and cubed
- 1/2 cup whole milk
Instructions
- Soup Preparation: In a large pot, heat olive oil and butter. Add onion, carrots, and celery. Cook until soft. Stir in garlic, then add chicken broth, shredded chicken, thyme, salt, and pepper. Simmer gently.
- Soup Thickening: Whisk flour with hot broth, then stir back into the pot. Add cream or milk if desired.
- Dumplings: Whisk flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk to form dough.
- Dumpling Cooking: Drop spoonfuls of dough into the soup. Cover and simmer for 15–20 minutes until dumplings are cooked through.
- Serve warm and enjoy!
Notes
- For a thicker soup base, add an extra tablespoon of flour or mash some cooked vegetables before adding dumplings.
- Add peas or parsley for extra color and freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg
