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Chicken & Dumplings Recipe

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★★★★★

4.5 from 67 reviews

This classic Chicken & Dumplings recipe combines tender chicken and fluffy dumplings in a comforting, savory broth flavored with fresh vegetables and herbs. Perfect as a hearty meal, it balances creamy textures and wholesome ingredients for a soul-satisfying dish.

Ingredients

Scale

Soup

  • 2 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, peeled, finely chopped
  • 1 celery rib, finely chopped
  • 1 tsp. dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 garlic cloves, finely chopped
  • 4 boneless, skinless chicken thighs
  • 2 boneless, skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 3 thyme sprigs

Dumplings & Assembly

  • 1 1/2 cups (180 g) all-purpose flour
  • 1 Tbsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 large egg
  • 2/3 cup buttermilk
  • 2 Tbsp. unsalted butter, melted
  • 1 cup heavy cream
  • Finely chopped fresh parsley, for serving

Instructions

  1. Prepare the soup base: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Stir in the dried oregano, season with kosher salt and freshly ground black pepper. Add the chopped garlic and cook, stirring, until fragrant, about 1 more minute.
  2. Cook the chicken: Add the boneless, skinless chicken thighs and breasts, chicken broth, and thyme sprigs to the pot. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the chicken is fully cooked, approximately 10 minutes. Remove the chicken and shred it with two forks. Keep the soup simmering while preparing the dumplings.
  3. Make the dumpling dough: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Create a well in the center and add the egg, buttermilk, and melted butter. Whisk with a fork until the mixture is combined and smooth.
  4. Add chicken and cream, then cook dumplings: Stir the shredded chicken and heavy cream into the simmering soup. Drop spoonfuls of the dumpling batter into the hot soup. Cover the pot and cook over low heat until dumplings are cooked through and fluffy, about 10 minutes.
  5. Garnish and serve: Sprinkle the soup with finely chopped fresh parsley before serving to add a fresh burst of color and flavor.

Notes

  • Ensure the pot remains covered when cooking dumplings to trap steam, which helps them cook evenly and become tender.
  • If you prefer, substitute chicken broth with homemade stock for richer flavor.
  • For a lighter version, you may reduce or omit the heavy cream, though it will alter the creaminess of the soup.
  • Leftover dumplings are best consumed fresh, as they can become dense upon refrigeration.

Keywords: Chicken and Dumplings, Comfort Food, Chicken Soup, Dumplings, Hearty Soup, Classic Recipe

Find it online: https://kitchenbyclara.com/chicken-and-dumplings-recipe/