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Chicken and Dumplings Recipe
Nancy

Chicken and Dumplings Recipe

There’s nothing quite like a bowl of warm, hearty chicken and dumplings to make you feel cozy and full. This recipe combines tender chunks of chicken, fresh vegetables, and soft, fluffy dumplings simmered in a creamy, flavorful broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Calories: 400
Ingredients Method

Ingredients
  

  • For the Soup:
  • 2 tbsp olive oil – great for searing the chicken without overpowering the flavor
  • 1 lb chicken breast or thighs cubed – thighs add more flavor, but breasts work for leaner meat
  • 1 onion chopped – adds a base sweetness and depth to the broth
  • 2 garlic cloves minced – gives the broth a rich and aromatic boost
  • 2 carrots sliced – provides a hint of natural sweetness and texture
  • 2 celery stalks chopped – balances the sweetness of carrots and builds flavor
  • 4 cups chicken broth – use low-sodium for better control of salt levels
  • 1 cup milk or cream – cream makes it richer milk for a lighter version
  • Salt and pepper to taste – adjust as needed toward the end
  • For the Dumplings:
  • 1 cup all-purpose flour – forms the base for fluffy dumplings
  • 2 tsp baking powder – gives the dumplings their rise and fluffiness
  • 1/2 tsp salt – enhances the flavor of the dough
  • 1/4 cup unsalted butter cold and cubed – cold butter creates light, tender dumplings
  • 1/2 cup milk – binds the dough while keeping it soft
  • 1 tbsp fresh parsley chopped – adds freshness and color to the dumplings

Method
 

  1. Start by heating olive oil in a large pot over medium heat. Add the cubed chicken and cook until it’s browned on all sides, which should take around 5 minutes. Don’t worry about fully cooking the chicken just yet—this is mainly to lock in flavor and give a nice base for the soup.
  2. Once the chicken is seared, toss in the chopped onions, garlic, sliced carrots, and celery. Sauté everything together for about 5 minutes until the vegetables begin to soften and the aromatics fill the kitchen. This step is key for building a rich, layered flavor base.
  3. You want the veggies to sweat and release their natural sweetness without burning, so keep the heat moderate. Stir occasionally and scrape any brown bits from the bottom of the pot for extra flavor.
  4. Now pour in the chicken broth and milk (or cream). Stir everything together gently to combine. Season with salt and pepper at this point, but taste and adjust again later after it simmers.
  5. Bring the mixture to a low simmer. Let it cook uncovered for around 10 minutes so the flavors meld. The milk or cream will add a slightly creamy texture, while the broth keeps it light and savory. Avoid boiling to prevent curdling or overcooking the chicken.
  6. If you like a thicker broth, you can mix 1 tablespoon of flour with a bit of milk and stir it in now.
  7. While the broth simmers, prepare your dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Then add the cold, cubed butter. Use your fingers or a pastry cutter to break the butter into the flour until the texture looks like coarse crumbs.
  8. Slowly stir in the milk and chopped parsley until a soft, thick dough forms. Don’t overmix—just combine until no dry flour remains. Overworking the dough can make your dumplings heavy instead of light and fluffy.
  9. Keep the dough aside and don’t refrigerate it. You’ll use it immediately so the baking powder can do its job while cooking.
  10. With the broth gently simmering, use a spoon to drop small scoops of the dumpling dough right into the pot. They’ll puff up as they cook, so leave some space between them. Try to keep the dumplings around 1 to 1.5 tablespoons each.
  11. Once all the dough is added, cover the pot with a lid and let the soup simmer for another 15 to 20 minutes. Don’t lift the lid while the dumplings are cooking—they need steam to cook through and fluff up.
  12. You’ll know they’re done when the dumplings are firm and no longer doughy in the center. A toothpick inserted should come out clean.
  13. Turn off the heat and let the soup rest for a few minutes. Give everything a gentle stir, making sure the dumplings stay intact. Sprinkle fresh parsley on top before serving to add a fresh and colorful finish.
  14. Serve hot in deep bowls. This dish pairs well with a simple green salad or a slice of crusty bread if you’re extra hungry. Enjoy the creamy, savory comfort of each bite.