Chicken and Dumplings Recipe
If you are looking for the Best Comfort Food, make Chicken and Dumplings. Hearty chicken stew is topped with fluffy dumplings for a delicious meal idea.
Servings: 6
Cost: $17.23, $2.87 per Servings
Ingredients
- 5 tablespoons butter
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 2 sticks celery diced
- 1 Tablespoon Minced Garlic
- 1 teaspoon Worcestershire sauce
- ¼ cup All Purpose flour
- 4 cups chicken broth
- 1 cup Water
- 2 lbs boneless skinless chicken breast or thighs
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Thyme Leaves
- 1 ½ cups half and half
- ½ cup frozen peas
- Fresh Parsley for serving, optional
For the Dumplings:
- 2 cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Dried Thyme Leaves
- 4 Tablespoons Butter melted
- 1 teaspoon Salt
- ¾ cup Whole Milk
Instructions
- Melt 5 tablespoons butter in a large pot or dutch oven over medium high heat. Add 1 small diced yellow onion, 2 medium peeled and diced carrots, and 2 diced celery sticks. Sauté for 5-6 minutes until the vegetables are soft.
- Add 1 tablespoon minced garlic and cook for 1 minute until aromatic.
- Stir in ¼ cup all purpose flour and cook for 1 minute, stirring constantly.
- Gradually add 4 cups chicken broth and 1 cup water, stirring to combine.
- Bring the mixture to a boil. Stir in 2 pounds boneless skinless chicken breast or thighs, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme leaves.
- Simmer on low for approximately 20 minutes until the chicken is cooked through. Remove the chicken, shred and return it back to the pan.
- Stir in 1 ½ cups half and half and ½ cup frozen peas and allow them to cook while you prepare the dumplings.
- For the dumplings, whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon dried thyme leaves in a mixing bowl.
- Make a well in the center of the flour mixture and pour in ¾ cup whole milk and 4 tablespoons melted butter.
- Stir together with a wooden spoon or spatula until just combined.
- Use a cookie scoop to drop the dumpling dough into the soup. Do not overlap the dumplings.
- Once the dumplings are added to the pan, gently push them down into the soup so that a small amount of liquid covers them.
- Bring the mixture to a low simmer. Cover and cook the dumplings for 15 minutes with the lid on the pan. Do not remove the lid during this cook time.
- After this time, check the doneness of the dumplings by inserting a toothpick into the center of a dumpling to ensure that the toothpick comes out clean. If the dumplings are not done, continue to cook, covered for a few more minutes until cooked through.
- Once the dumplings are cooked through, serve warm topped with parsley and enjoy!
Video
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 634kcal | Carbohydrates: 48g | Protein: 42g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1998mg | Potassium: 908mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4591IU | Vitamin C: 8mg | Calcium: 271mg | Iron: 4mg
