Chicken and Dumplings (Print Version)
A hearty, comforting dish with tender chicken, fluffy dumplings, and a rich, savory broth - Southern comfort in a bowl.
# Ingredients:
→ Chicken & Broth
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon olive oil
03 -
1 medium onion, diced
04 -
2 carrots, sliced
05 -
2 celery stalks, sliced
06 -
3 cloves garlic, minced
07 -
6 cups chicken broth
08 -
1 bay leaf
09 -
1 teaspoon salt
10 -
½ teaspoon black pepper
11 -
½ teaspoon dried thyme
12 -
2 cups cooked shredded chicken (from 1 rotisserie chicken or poached breasts)
13 -
½ cup heavy cream (optional, for richness)
→ Dumplings
14 -
2 cups all-purpose flour
15 -
1 tablespoon baking powder
16 -
½ teaspoon salt
17 -
¾ cup whole milk
18 -
4 tablespoons unsalted butter, melted
# Steps to Follow:
01 -
In a large pot, heat butter and olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook for 30 seconds.
02 -
Pour in chicken broth, add bay leaf, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
03 -
Stir in shredded chicken and heavy cream (if using). Keep on low heat while preparing dumplings.
04 -
In a mixing bowl, combine flour, baking powder, and salt. Stir in milk and melted butter until a soft dough forms. Do not overmix.
05 -
Drop spoonfuls of dough (about 1 tablespoon each) onto the simmering broth. Cover and cook on low heat for 15–20 minutes without lifting the lid, until dumplings are puffed and cooked through.
06 -
Remove bay leaf. Stir gently to combine. Taste and adjust seasoning if needed. Serve hot.
# Additional Notes:
01 -
For fluffier dumplings, keep the lid closed while they cook — steam is essential.
02 -
Add peas or green beans at the end for a pop of color and nutrition.
03 -
Substitute fresh herbs (like parsley or dill) to brighten the dish.