Description

This comforting Homemade Chicken and Dumplings recipe is a classic, hearty dish perfect for cozy nights. Tender chicken, vegetables, and fluffy dumplings are simmered in a creamy broth for a deliciously satisfying meal. It’s the ultimate comfort food!

Ingredients

Units Scale

For the Chicken Soup:

1 lb boneless, skinless chicken breast or thighs, diced

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cups chicken broth

1 1/2 cups whole milk (or heavy cream for a richer soup)

2 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

1 bay leaf

2 tablespoons all-purpose flour (for thickening)

For the Dumplings:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

3 tablespoons unsalted butter (cold and cubed)

3/4 cup whole milk

1 teaspoon dried parsley (optional)

1 egg (optional, for extra richness)

Cook Mode Prevent your screen from going dark

Instructions

For the Chicken Soup:

In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are tender.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the chicken broth, milk, thyme, parsley, bay leaf, and season with salt and pepper. Bring the mixture to a simmer.
Once simmering, add the diced chicken. Cook for 10-12 minutes, or until the chicken is fully cooked through.
In a small bowl, whisk the flour with a little bit of water to make a slurry. Stir this slurry into the soup to thicken it. Let it simmer for another 5 minutes.

For the Dumplings:

In a separate bowl, whisk together the flour, baking powder, salt, sugar, and dried parsley.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Pour in the milk (and egg, if using) and stir until just combined. The dough should be thick and slightly sticky.
Drop spoonfuls of the dumpling dough directly into the simmering soup, covering the surface. Don’t worry if the dumplings aren’t perfectly shaped!
Cover the pot with a lid and reduce the heat to low. Let the dumplings steam for 15-20 minutes, until they have puffed up and are cooked through. Avoid lifting the lid while the dumplings cook.
Once the dumplings are done, remove the bay leaf and taste the soup. Adjust seasoning if needed with more salt and pepper.

Notes

For a richer soup, use heavy cream instead of milk.

You can add frozen peas or corn for extra flavor and color.

The dumplings are best served fresh, as they can become a little soft when stored. If you have leftovers, reheat gently on the stovetop.