Description
This classic Chicken and Dumplings recipe features a creamy, comforting chicken soup with tender vegetables and fluffy, soft dumplings. Perfect for a cozy meal, it combines wholesome ingredients like shredded chicken, carrots, and celery with a rich broth thickened by a buttery flour base and finished with optional creaminess. The dumplings are light and herby, cooked directly in the simmering soup for convenience and flavor.
Ingredients
Scale
For the Chicken Soup:
- 2 tbsp unsalted butter
- 1 small onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour (for thickening)
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 cup heavy cream or whole milk (optional for extra creaminess)
For the Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional, for flavor)
- 1/2 tsp dried parsley or thyme (optional, for herby flavor)
- 1/2 cup milk
- 2 tbsp unsalted butter (melted)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, sliced carrots, and celery stalks, and sauté for about 5 minutes until the vegetables soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Make the Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste and create a thickening base for the soup.
- Add Broth: Gradually pour in the chicken broth, stirring continuously until the mixture is smooth and begins to thicken slightly.
- Add Chicken and Seasonings: Stir in the shredded cooked chicken, salt, black pepper, dried thyme, and dried parsley. Bring the soup to a gentle simmer.
- Add Cream (optional): For a richer, creamier soup, stir in the heavy cream or whole milk at this point and combine well.
- Prepare Dumpling Dough: In a separate bowl, whisk together the flour, baking powder, salt, garlic powder (if using), and dried herbs. Then add the milk and melted butter. Stir until just combined; the dough should be soft and slightly sticky. Avoid overmixing to keep the dumplings tender.
- Add Dumplings to Soup: Using a tablespoon or small cookie scoop, drop spoonfuls of the dumpling dough into the simmering soup, spacing them evenly throughout the pot.
- Cook Dumplings: Cover the pot with a lid and let the dumplings cook undisturbed for 12-15 minutes. They should puff up and be cooked through—test by cutting one open to ensure no raw dough remains.
- Serve: Ladle the soup and dumplings into bowls and garnish with freshly chopped parsley. Serve hot for a fulfilling, cozy meal.
Notes
- Rotisserie chicken is a quick and convenient option for shredded cooked chicken.
- You can substitute whole milk for heavy cream to reduce richness.
- For thicker soup, increase flour slightly in the roux step; for thinner, add more broth.
- Do not lift the lid when cooking dumplings to ensure proper rising.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
