Easy Chicken and Dumplings Recipe
An Easy Chicken and Dumplings Recipe that's creamy, delicious and made in just 30 minutes. The perfect dish to enjoy on a chilly night.
- 3 tablespoons unsalted butter
- 1 small onion diced
- 2 small carrots peeled and diced
- 2 celery stalks trimmed and diced
- 1 tablespoon minced thyme
- 3 1/2 tablespoons all-purpose flour
- 2 1/2 cups high quality chicken stock
- 1/2 cup milk
- 2 cups cooked and shredded chicken
- salt and pepper to taste
- 1 1/4 cups all-purpose flour
- 1 tablespoon thinly sliced chives
- 2 teaspoons minced thyme
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsalted and melted butter
- 2/3 cup milk
Place a large pot over medium-high heat and melt butter.
Add onion, carrot and celery and sauté for 4 to 5 minutes or until vegetables soften. Season with salt and pepper.
Add thyme and continue to cook mixture for another minute.
Sprinkle flour over mixture and stir together until mixture is well coated and no dry spots remain.
Stir in broth and lower heat to medium. Continue to stir together until mixture thickens and is smooth.
Stir in milk, season with salt and pepper and simmer until soup is thick enough to coat the back of a wooden spoon.
Fold in Chicken.
In a mixing bowl whisk together flour, chives, thyme, baking powder, and salt.
Add butter and continue to stir together until mixture is crumbly.
Stir in milk until mixture just comes together into a thick batter.
Scoop 1/4 cup sized scoops of batter into the soup until all batter has been used. Cover pot and simmer for 12 to 15minute until dumplings have puffed up and just cooked through.
Uncover, season with salt and pepper, gently stir, and top with thyme and chives.
Ladle into bowls, top with more thyme and chives and serve.
Tips and Tricks
- Don't over-mix the batter - which will cause your dumplings to be dense when they cook up. Make sure to just mix the batter until it just comes together, with no dry spots.
- Toothpick check for dumpling doneness - just like many baked goods, insert a skewer into the center of one of the dumplings. If the toothpick comes out clean then the dumplings are ready.
- Scoop and drop dumplings into pot - without handling them or packing them tightly. This will help achieve light and fluffy dumplings.
- Use an ice cream/cookie scooper - which is the easiest way to minimize handling the dumpling batter.
- Cover and don't peak - because you want steam to build up in the pot so the dumplings cook up evenly and tender.
To make ahead, cool soup completely, transfer to an airtight container and store in the refrigerator for up to 3 days. When ready to reheat, transfer soup to a pot and simmer over low heat, stirring constantly. It's important to very slowly reheat the soup to prevent it from separating and becoming grainy.
Cream based soups don't generally freeze well because they tend to separate when frozen, making them grainy when reheated. To prevent this from happening, make the soup, but don't add the milk before freezing. Add the dumplings as usual and simmer until dumplings have cooked through.
Cool soup completely and transfer to a freezer bag, removing as much air out as possible, before sealing. Place soup in the freezer for up to 2 months. To reheat, allow soup to thaw in the refrigerator overnight. Pour thawed soup into a pot and simmer until heated through. Stir milk into soup and continue to simmer for an additional 5 minutes. Adjust seasonings.
Calories: 296kcalCarbohydrates: 31gProtein: 11gFat: 15gSaturated Fat: 8gCholesterol: 43mgSodium: 539mgPotassium: 308mgFiber: 2gSugar: 4gVitamin A: 3899IUVitamin C: 6mgCalcium: 123mgIron: 2mg