Pillowy soft dumplings float on top of a bed of rich creamy broth that's filled with veggies and hunks of tender chicken, Chicken and Dumplings is the ultimate fall dish.
It's officially time for a fall recipe, and this is a good one. Chicken and dumplings are the perfect bowl to cozy up to on a blustery day. A bowl of this is sure to warm you from the inside out and fill you right up!
I love making things like noodles, biscuits, and dumplings homemade. They really take recipes to the next level and make them taste so special! They may seem hard or time-consuming, but they rarely are. In fact, they are generally less than 5 ingredients. The dumplings in this recipe are crazy easy to prepare and I swear you will appreciate the difference. Each bite is like a little cloud.
To start the base of this recipe, and ensure you have a rich, thick broth, you are going to need to create a roux. A roux is a fancy french term for flour and fat cooked together and used as a thickening agent for soups and sauces. The fat here is butter, and that's most traditional.
This recipe starts off with a base of mirepoix-- carrots, onions, and celery. They are sauteed in butter and then flour is added to that without removing the veggies. Broth is slowly added, and voila, and a rich soup-base is born!
The dumplings are made separately and plopped right in-- no need to shape them. Just tear a bit of dough off and place it into the simmering broth to cook.
Pillowy soft dumplings float on top of a bed of rich creamy broth that's filled with veggies and hunks of tender chicken, Chicken and Dumplings is the perfect fall dish.
- 1 yellow onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 4 cups chicken, cooked and diced
- ¼ cup flour
- ½ stick butter
- ½ cup milk
- 4 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon freshly cracked pepper
- ¼ cup freshly chopped parsley
- 1 cup frozen peas
- 2 cups flour
- 1 teaspoon salt
- 1 tbs baking powder
- 2 tbs butter, melted
- 1 cup milk
- In a large stock pot, melt butter on medium heat. Add diced onions, carrots, and celery. Saute until just tender, about 15 minutes.
- While the veggies are sauteing, preheat oven to 400 degrees and bake chicken breasts until fully cooked, about 20 minutes. Once cool, dice the chicken into bite-sized pieces.
- To the pot of cooked veggies with butter, add flour and stir to create a roux. Cook until the flour taste disappears--1-2 minutes.
- Slowly whisk in chicken stock until thickened. Add thyme, peas, cooked chicken, parsley, salt and pepper. Simmer for 10 minutes.
- To make dumplings-- In a medium bowl, combine flour, salt, and baking powder. Add in melted butter and milk until the dough just comes together.
- Gently tear of pieces of dough and add to the pot that's simmering. It is ok if the dumplings are touching.
- Cover and let cook for 15 minutes, flipping the dumplings halfway through.
- Serve warm.
Amount Per Serving: Calories: 598Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 125mgSodium: 1477mgCarbohydrates: 53gFiber: 4gSugar: 5gProtein: 35g