Chicken and Dumplings
A comforting bowl of chicken and dumplings featuring tender chicken, flavorful vegetables, and fluffy dumplings.
Servings: 6 servings
Ingredients
Ingredients
- 8 cups Low-Sodium Chicken Stock
- ½ cup Unsalted Butter
- 3 medium Carrots, peeled and diced
- 1 large Yellow Onion, peeled and diced
- 2 ribs Celery, diced
- 2 cloves Garlic, minced
- ½ cup All-Purpose Flour
- ½ cup Heavy Cream
- ½ tablespoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Sage
- ½ teaspoon Dried Thyme
- 4 cups Cooked Chicken Breast, diced (about 3 breasts)
- 1 cup Frozen Peas
- ¼ cup Fresh Parsley, chopped
Instructions
- Step 1: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened and the onion is translucent. Add minced garlic and cook for an additional minute.
- Step 2: Sprinkle the flour over the sautéed vegetables, stirring constantly. Gradually pour in the chicken stock while stirring to avoid lumps. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally.
- Step 3: Add the diced cooked chicken, heavy cream, salt, black pepper, sage, and thyme. Stir well and let simmer for another 5 minutes.
- Step 4: In a medium mixing bowl, whisk together 1 cup of flour, 1 tablespoon of baking powder, and a pinch of salt. Pour in ¾ cup of milk and stir until just combined.
- Step 5: Drop heaping tablespoons of the dumpling batter into the simmering broth. Cover and let cook for about 15 minutes without lifting the lid.
- Step 6: Once the dumplings are fluffy, gently stir in the frozen peas and heat through. Adjust seasoning if necessary and finish with fresh parsley.
Equipment
- Large Pot or Dutch Oven
- Mixing Bowl
Notes
For a richer flavor, use homemade chicken stock. Avoid overmixing the dumpling batter for light and fluffy dumplings.