Easy Homemade Chicken and Dumplings
This easy chicken and dumplings recipe with creamy chicken vegetables is topped with fluffy, tender dumplings for a comfort food dinner that comes together in less than an hour.
Servings 6
Calories 631kcal
Ingredients
For the Chicken Soup
- 6 tablespoons butter
- 1 ½ cup diced onion 1 medium
- 3 ribs celery diced
- 3 carrots peeled and diced (1 ½ cups)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons all-purpose flour
- 5 cups chicken stock
- 1 teaspoon dried thyme
- 4 cups shredded chicken
- ½ cup frozen peas
- 2 tablespoons minced parsley
For the Dumplings
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 tablespoon melted butter
- 2 eggs beaten
- ½ cup milk
Instructions
Prepare the Soup
- In a large Dutch oven or heavy bottom pot with a lid, melt the butter over medium. Add the onion, celery, carrots, kosher salt, and black pepper. Cook for 5-7 minutes until the vegetables soften, stirring often. Sprinkle with the flour and stir well to coat the vegetables. Cook for 1 minute for the flour to lose its raw flavor and become fragrant. Add the chicken broth, stir well to combine, and raise the heat to medium-high. Crush the thyme between your fingers to release the oils then add to the broth. Cook for 7-8 minutes for the broth to reduce and thicken. Stir in the shredded chicken and frozen peas then make the dumplings.
Prepare the Dumplings
- In a small bowl, sift the flour with the salt and baking powder. Use a fork to stir the melted butter into the flour mixture. Combine the eggs with the milk then stir into the flour making sure not to overmix or the dumplings will be tough.
Prepare the Chicken and Dumplings
- Stir the chicken mixture before adding the dumplings. Use two tablespoons or a small cookie scoop to dollop a heaping tablespoon of the dumpling dough over the chicken soup mixture in an even layer. Spoon a little broth over the dumplings then reduce the heat to low. Cover with a lid and cook for 15 minutes. Lift the lid and spoon broth over the dumplings then cover and cook for another 5 minutes. Garnish with chopped parsley and serve.
Notes
Cook the dumpling-topped soup in a heavy-bottom pot or braiser with a lid.
Use a cookie scoop or two tablespoons to form your dumplings.
When cooking the dumplings be sure the soup is on a low simmer (do not boil), so they don’t overcook.
Don’t lift the lid while the dumplings are cooking. Doing this will interrupt the steaming and prevent them from cooking evenly.
To make this chicken and dumplings recipe gluten-free, use cornstarch instead of flour to thicken the soup, and use a 1:1 swap of gluten-free flour for the dumplings.
Use a cookie scoop or two tablespoons to form your dumplings.
When cooking the dumplings be sure the soup is on a low simmer (do not boil), so they don’t overcook.
Don’t lift the lid while the dumplings are cooking. Doing this will interrupt the steaming and prevent them from cooking evenly.
To make this chicken and dumplings recipe gluten-free, use cornstarch instead of flour to thicken the soup, and use a 1:1 swap of gluten-free flour for the dumplings.