Chicken & Dumplings
Chicken & Dumplings
Ingredients
For the Soup Base
- 1 1/2 pounds chicken breast, cubed
- 1 tablespoon oil
- 2 tablespoons butter
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
For the Dumplings
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup butter, melted
Instructions
- 1
Cut the chicken breast into 1-inch cubes.
⏱️ 5 min
- 2
In a large pot or Dutch oven, add 1 tablespoon of oil and heat over medium-high heat. Add the cubed chicken breast and sauté until seared on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 3
Reduce heat to medium. Add 2 tablespoons of butter to the pot. Once melted, add the chopped carrots, celery, and onion. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 5 min
- 4
Stir in the 2 minced garlic cloves and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Sprinkle in 1/4 cup of all-purpose flour over the vegetables and stir well to create a roux. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 6
Gradually pour in 6 cups of chicken broth and 1 cup of heavy cream or milk, whisking constantly to prevent lumps.
⏱️ 3 min
- 7
Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of thyme, 1 teaspoon of rosemary, and add the 1 bay leaf. Return the seared chicken to the pot.
⏱️ 2 min
- 8
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 9
While the soup is simmering, prepare the dumpling dough. In a separate medium bowl, combine 1 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
⏱️ 5 min
- 10
Pour in 1 cup of milk and 1/4 cup of melted butter into the dry dumpling ingredients. Mix with a spoon until just combined; do not overmix.
⏱️ 3 min
- 11
Once the soup has simmered, increase the heat to maintain a gentle simmer. Drop spoonfuls of the dumpling dough directly into the simmering soup.
⏱️ 2 min
- 12
Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are fluffy and cooked through. Do not lift the lid during cooking to ensure the dumplings steam properly.
⏱️ 20 min
- 13
Remove the bay leaf before serving. Serve the Chicken and Dumplings hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Dumplings
For the Soup Base
- 1 1/2 pounds chicken breast, cubed
- 1 tablespoon oil
- 2 tablespoons butter
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
For the Dumplings
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup butter, melted
Instructions
- 1
Cut the chicken breast into 1-inch cubes.
⏱️ 5 min - 2
In a large pot or Dutch oven, add 1 tablespoon of oil and heat over medium-high heat. Add the cubed chicken breast and sauté until seared on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 3
Reduce heat to medium. Add 2 tablespoons of butter to the pot. Once melted, add the chopped carrots, celery, and onion. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 5 min - 4
Stir in the 2 minced garlic cloves and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Sprinkle in 1/4 cup of all-purpose flour over the vegetables and stir well to create a roux. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 6
Gradually pour in 6 cups of chicken broth and 1 cup of heavy cream or milk, whisking constantly to prevent lumps.
⏱️ 3 min - 7
Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of thyme, 1 teaspoon of rosemary, and add the 1 bay leaf. Return the seared chicken to the pot.
⏱️ 2 min - 8
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 9
While the soup is simmering, prepare the dumpling dough. In a separate medium bowl, combine 1 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
⏱️ 5 min - 10
Pour in 1 cup of milk and 1/4 cup of melted butter into the dry dumpling ingredients. Mix with a spoon until just combined; do not overmix.
⏱️ 3 min - 11
Once the soup has simmered, increase the heat to maintain a gentle simmer. Drop spoonfuls of the dumpling dough directly into the simmering soup.
⏱️ 2 min - 12
Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are fluffy and cooked through. Do not lift the lid during cooking to ensure the dumplings steam properly.
⏱️ 20 min - 13
Remove the bay leaf before serving. Serve the Chicken and Dumplings hot and enjoy!
⏱️ 1 min