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Chicken and Dumplings

A comforting and quick recipe for Chicken and Dumplings, perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 lbs chicken breasts or thighs Fresh thighs give more flavor, but breasts work great too.
  • 8 cups chicken broth Use low-sodium if you want to control the salt.
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium onion diced (1 cup / 150 g)
  • 1 tsp garlic powder Fresh garlic gives it that extra flavor boost.
  • 1 tsp salt
  • 1/2 tsp black pepper
For the dumplings
  • 2 cups all-purpose flour Measure gently, spoon into the cup.
  • 1 tbsp baking powder
  • 1 tsp salt
  • 4 tbsp cold butter, cubed Use unsalted butter so you can control the salt.
  • 1 cup whole milk

Method
 

Preparation
  1. Add the chicken, carrots, celery, onion, and broth to a large pot. Sprinkle in the garlic powder, salt, and pepper.
  2. Bring the pot to a gentle boil, then reduce the heat. Let it simmer for 20–25 minutes until the chicken turns tender.
  3. Carefully remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
Making Dumplings
  1. In a bowl, whisk together the flour, baking powder, and salt.
  2. Cut in the cold butter until the mix looks like coarse crumbs.
  3. Stir in the milk until the dough becomes soft and slightly sticky.
  4. Scoop spoonfuls of dough and drop them onto the simmering soup.
Cooking
  1. Cover the pot and cook for 12–15 minutes—no peeking—so the dumplings steam and puff up fluffy.
  2. Uncover and gently stir so the dumplings nestle into the broth. Serve warm and enjoy.

Notes

For a time-saver, use rotisserie chicken. Add a handful of fresh parsley or a pinch of thyme for added flavor.