Homemade Chicken and Dumplings Recipe

Homemade Chicken and Dumplings Recipe

This Homemade Chicken and Dumplings is the perfect comfort food! With tender chicken, flavorful broth and fluffy dumplings, it'll have your family begging for seconds.

Course Main Course

Cuisine American

Keyword chicken and dumplings recipe, homemade chicken and dumplings

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 1400kcal

Author Lisa O'Driscoll

Ingredients

1 onion
3 medium carrots
2 celery stalks
2 tbsp olive oil
2 lbs chicken chopped into small pieces
2 tsp salt
1/2 tsp pepper
3 cloves garlic minced
6 cups chicken broth
2 tsp dried thyme
1/4 cup flour
1 cup frozen peas
fresh parsley for garnish

For the dumplings

2 cups flour
1 tbsp baking powder
1 tsp salt
4 tbsp butter melted
1 cup heavy cream

Instructions

Chop the vegetables and set aside.
1 onion, 3 medium carrots, 2 celery stalks
Pour the olive oil into a large soup pot with a lid and heat (you don’t need the lid just yet but you will in a bit). Mix the salt and pepper into the chicken, then sear in batches.
2 tbsp olive oil, 2 lbs chicken, 2 tsp salt, 1/2 tsp pepper
Remove chicken from pot. Add onion, celery and carrots to the pot and saute for about 5 minutes, adding another tablespoon of olive oil if necessary.
Add garlic and cook until fragrant. Next stir in the flour until veggies are coated and cook until lightly brown. Add thyme.
3 cloves garlic, 1/4 cup flour, 2 tsp dried thyme
Stir in the chicken broth and mix well. Bring to a boil and add the chicken back to the pot. Simmer uncovered for approximately 10 minutes to give the soup time to thicken.
6 cups chicken broth
Make the dumplings while you wait for the broth to thicken. Combine flour, baking powder and salt in a medium bowl, then add melted butter and cream. Mix well.
2 cups flour, 1 tbsp baking powder, 4 tbsp butter, 1 cup heavy cream, 1 tsp salt
Once the soup thickens, stir in the frozen peas.
1 cup frozen peas
One tablespoon at a time, drop dumplings into the simmering soup.
Once all the dumplings have been added to the soup, cover and cook for 17 minutes. (IMPORTANT: Don’t open the lid until after 17 minutes. The dumplings will only stem if the cover remains closed).
Once the dumplings finish cooking, garnish with fresh parsley and serve hot.
fresh parsley for garnish

Notes

Chicken and dumplings can be frozen for up to three months. When you're ready to serve them again, just thaw then reheat in a saucepan or pot.

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