Description
A heartwarming chicken and dumplings recipe that combines creamy broth with fluffy dumplings, perfect for family dinners.
Ingredients
Scale
- 2 tablespoons butter
- 1 large yellow onion (diced)
- 1 cup carrots (sliced)
- 1 cup celery (diced)
- 1 tablespoon garlic (minced)
- 4 tablespoons all-purpose flour
- 32 oz chicken stock or broth
- 1 cup whole milk
- 1/4 cup fresh parsley (chopped, or 2 teaspoons dried)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 3–4 cups cooked chicken (shredded, or 1 rotisserie chicken)
- 1 cup frozen peas
- Salt and black pepper (to taste)
- 1 batch homemade drop dumplings (or 2 (16.3 oz) cans buttermilk biscuits)
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the diced onion, sliced carrots, diced celery, and minced garlic, sautéing for about 5 minutes until they soften.
- Sprinkle the flour over the sautéed vegetables, stirring continuously for about 2 minutes.
- Gradually pour in the chicken stock and milk, whisking well to avoid lumps until smooth.
- Stir in the chopped parsley and thyme, seasoning with salt and black pepper to taste. Let the mixture reach a gentle simmer.
- Fold in the shredded chicken and frozen peas, allowing everything to blend together.
- If making homemade drop dumplings, drop small balls of dough into the pot and cover, cooking for 15 to 17 minutes. For store-bought, cut each biscuit into quarters and let them cook covered for about 8 to 10 minutes.
- Serve hot, garnished with additional fresh thyme if desired.
Notes
Allow dumplings to steam adequately. Using a rotisserie chicken saves time and enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg