Easy Chicken and Dumplings
A creamy, comforting bowl of tender chicken, savory broth, and fluffy dumplings that tastes just like home. Perfect for cozy nights and shared memories.
Equipment
- Dutch Oven
- Wooden Spoon
- Measuring Cups
- Knife
- Lid
Ingredients
Soup Base
- 2 tbsp butter
- 1 yellow onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock or broth preferably low-sodium
- 1 cup whole milk or half-and-half
- 2 cups cooked shredded chicken rotisserie works great
- 2 tbsp fresh parsley chopped
- 1 tsp fresh thyme leaves
- salt and black pepper to taste
Dumplings
- 1 batch homemade dumpling dough or 1 can of biscuits, quartered
Instructions
- Melt butter in a Dutch oven over medium heat. Sauté onion, carrots, celery, and garlic for about 5 minutes until tender and fragrant.
- Sprinkle flour over vegetables and stir well to form a roux. Cook for 2 minutes to remove raw flour taste.
- Slowly pour in chicken stock and milk, stirring constantly. Add parsley, thyme, salt, and pepper. Bring to a gentle simmer.
- Add shredded chicken and stir to combine. Continue simmering while preparing the dumplings.
- Drop tablespoon-sized portions of homemade dumpling dough into the pot, or add quartered canned biscuit pieces (lightly floured).
- Cover the pot with a lid and simmer for 15 minutes without lifting the lid, allowing the dumplings to steam and cook through.
- Check doneness by cutting one dumpling in half. Serve hot with fresh thyme or parsley sprinkled on top.
Notes
For fluffier dumplings, mix dough gently and keep the pot covered while cooking. Add more broth when reheating to restore creaminess.
Nutrition
Calories: 460kcalCarbohydrates: 28gProtein: 32gFat: 24gSaturated Fat: 12gCholesterol: 110mgSodium: 780mgPotassium: 550mgFiber: 2gSugar: 5gVitamin A: 620IUVitamin C: 10mgCalcium: 120mgIron: 2.4mg
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