Chicken & Dumplings
This comforting chicken and dumplings recipe features tender chicken, hearty vegetables, and fluffy homemade dumplings simmered in a rich broth. It's an easy one-pot meal that's perfect for busy weeknights and cozy family dinners.
Equipment
- Dutch oven or large soup pot
- Mixing bowl
- Whisk
- Wooden spoon
- Cookie scoop or two spoons
- Measuring cups and spoons
- Ladle
Ingredients
For the Soup
- 5 tablespoons cold unsalted butter, divided
- 1 small yellow onion, finely diced
- 1 celery stalk, thinly sliced
- 1¼ cups all-purpose flour, divided
- 1 quart low-sodium chicken broth
- 2 cups cooked chicken, diced or shredded
- 6 ounces frozen Italian green beans
- 6 ounces frozen peas and carrots
- Sea salt, to taste
- Black pepper, to taste
For the Dumplings
- 1 teaspoon baking powder
- 2 tablespoons fresh parsley, chopped
- ½ cup whole milk
Garnish
- Additional chopped parsley
Instructions
- Place a Dutch oven over medium-high heat. Melt 3 tablespoons of the butter.
- Add the onion and celery to the pot and cook for about 4 minutes, stirring occasionally, until softened and fragrant.
- Sprinkle ¼ cup of the flour over the vegetables. Stir continuously for about 1 minute to cook out the raw flour flavor.
- Slowly pour in the chicken broth while whisking to create a smooth base. Bring the mixture to a gentle boil.
- Reduce the heat and simmer for 5 minutes until the broth begins to thicken slightly.
- Stir in the cooked chicken, green beans, and peas and carrots. Season with salt and black pepper. Continue simmering for another 5 minutes.
- While the soup cooks, prepare the dumpling dough. In a mixing bowl, combine the remaining 1 cup flour, baking powder, a pinch of salt, and the chopped parsley.
- Add the remaining 2 tablespoons cold butter and work it into the flour mixture using a fork or pastry cutter until small crumbs form.
- Pour in the milk and stir just until a thick dough comes together. Do not overmix.
- Using a small cookie scoop or two spoons, drop portions of dough directly onto the simmering soup.
- Cover the pot tightly and cook for 12 to 15 minutes without lifting the lid. The trapped steam helps the dumplings become light and fluffy.
- Check that the dumplings are cooked through, then remove the pot from the heat.
- Ladle the soup and dumplings into bowls and sprinkle with fresh parsley before serving.
Notes
- Rotisserie chicken or leftover turkey works wonderfully in this recipe.
- Keep the lid on while the dumplings cook to ensure they steam properly and stay fluffy.
- A frozen mixed vegetable blend can replace the green beans and peas-and-carrots combination.
- For the best leftovers, store the dumplings separately from the soup.
- Refrigerate leftovers in airtight containers for up to 3 days.
- Reheat the broth gently and add the dumplings just before serving to maintain their texture.