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Chicken and Dumplings
Make the ultimate Chicken and Dumplings from scratch with this foolproof recipe that features soft, fluffy homemade dumplings in a creamy chicken soup with vegetables. This cozy one-pot meal is perfect for cold winter nights and uses simple pantry ingredients to create the kind of soul-warming comfort food that brings the whole family to the table.
Prep
15 min
Cook
40 min
Total
55 min
Serves
6
Instructions
- 01
Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
- 02
Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
- 03
Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board. Stir add evaporated milk and peas.
- 04
Make Dumplings: Combine flour, baking powder, and salt in a bowl. Make a well in the center and add milk, sour cream and melted butter. Stir until combined, but don’t over mix.
- 05
Add Dumplings: Bring soup to a simmer and then use a small spoon to drop teaspoon-sized amounts of dough all over the top of the simmering soup (the dumplings will double in size as they cook).
- 06
Cover the pot and simmer on low for 12-15 minutes. Remove lid, gently stir to break dumplings apart, and scoop out a dumpling to check for doneness. If still doughy, cover and cook for a few more minutes, until tender. Taste and adjust seasonings if desired. Chop chicken and add to soup.
- 07
Serve warm, with a sprinkle of fresh chopped parsley on top.
Nutrition
per serving · 1 serving
- Calories
- 445
- Protein
- 16g
- Carbs
- 49g
- Fat
- 21g
- Fiber
- 3g
- Sugar
- 11g
- Sat. fat
- 10g
- Sodium
- 1329mg
- Cholesterol
- 42mg
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