Description
A comforting chicken and dumplings recipe with tender chicken, vegetables, and fluffy dumplings.
Ingredients
Scale
- 1 lb chicken thighs or breast, cooked and shredded
- 3 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk or buttermilk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons butter or olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat butter or olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery, and cook until softened (about 5-6 minutes). Stir in garlic and cook for 1 minute more.
- Add the chicken and pour in chicken broth. Bring to a simmer, cover, and cook for 20–25 minutes until chicken is cooked through. Remove, shred, and return to the pot.
- In a bowl, whisk together flour, baking powder, salt, and pepper. Stir in milk or buttermilk until dough forms. Do not overmix.
- Drop small scoops of dumpling dough into the simmering soup. Cover the pot and steam for 15 minutes without lifting the lid.
- Add fresh parsley, adjust seasoning, and serve hot in bowls with dumplings on top.
Notes
- This recipe can be made with leftover chicken or rotisserie chicken for a quicker option.
- Feel free to add other vegetables like peas or corn for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg