Chicken & Dumplings
2025-02-05 0 Likes
Chicken and Dumplings is a comforting, classic dish! Here’s a hearty and easy recipe to make it at home:
Chicken and Dumplings Recipe
Ingredients:
For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs (about 2-3 breasts)
- 4 cups chicken broth (or stock)
- 1 cup whole milk (or heavy cream for a richer flavor)
- 2 tablespoons butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 bay leaf (optional)
- 1/2 cup frozen peas (optional)
- 2 tablespoons all-purpose flour (for thickening)
For the Dumplings:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme or parsley (optional)
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1 large egg
Instructions:
1. Make the Soup Base:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until softened.
Add the minced garlic, dried thyme, rosemary (if using), salt, and pepper. Stir to combine and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to make a roux (thickening base). Cook for 2-3 minutes, stirring frequently.
Gradually add the chicken broth while stirring constantly to avoid lumps. Bring to a simmer, then add the milk (or cream) and bay leaf. Continue to simmer for another 5-10 minutes until the soup thickens slightly.
2. Cook the Chicken:
Add the chicken breasts or thighs into the soup. Cover and let simmer for about 15-20 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks (or chop into bite-sized pieces). Discard any bones or skin if using bone-in chicken.
3. Make the Dumplings:
In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and dried herbs (if using).
In another bowl, mix together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick and slightly sticky.
4. Add the Dumplings:
Once the chicken is shredded, return it to the pot along with the frozen peas (if using). Stir to combine.
Drop spoonfuls of the dumpling batter onto the surface of the soup (about 8-10 dumplings). Be careful not to overcrowd the pot.
Cover the pot tightly and reduce the heat to low. Let the dumplings steam for about 15-20 minutes, or until they are puffed up and cooked through (you can test one by poking it with a toothpick; it should come out clean).
5. Serve:
Once the dumplings are cooked, remove the bay leaf (if using) and taste the soup. Adjust seasoning with more salt or pepper if needed.
Serve the chicken and dumplings hot, garnished with fresh herbs or a sprinkle of parsley.
Tips:
You can use leftover rotisserie chicken for a quicker version.
For extra flavor, add a splash of white wine or a squeeze of lemon juice to the soup before serving.
If you want the dumplings to be extra fluffy, don’t overmix the batter mix just until everything is incorporated!
This comforting meal is perfect for cold nights and always a hit with the family. Enjoy!
Tags: Chicken & Dumplings , ingredients for chicken and dumplings
Leave a Comment:
Be the first to comment!
