Description
This creamy chicken and dumplings recipe features tender shredded chicken, fluffy drop dumplings, and a rich broth filled with vegetables for a cozy, one-pot comfort meal.
Ingredients
- 2 tablespoons olive oil
- 3 large carrots, peeled and sliced into 1/4-inch pieces
- 3 celery stalks, sliced into 1/4-inch pieces
- 1 medium yellow onion, finely diced
- 2 1/2 cups cooked chicken breast, shredded
- 7 1/2 cups unsalted chicken broth
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons kosher salt (for dumplings)
- 1 cup plus 2 tablespoons whole milk
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add carrots, celery, and onion; stir to coat and cook covered for 5–8 minutes, stirring occasionally, until softened.
- Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
- Add shredded chicken and stir to combine.
- In a separate bowl, whisk flour, baking powder, and salt. Add milk and stir just until a dough forms. Gently knead if needed, being careful not to overmix.
- Drop heaping tablespoons of dough into the simmering soup. Lightly stir so dumplings are moistened. Cover and simmer for 20 minutes, until dumplings are cooked through.
- Stir in heavy cream, season with salt and pepper, and let rest a few minutes before serving.
Notes
- Add frozen peas or corn during the last 10 minutes of cooking for extra vegetables.
- Reduce broth by 1/2 cup for a thicker consistency.
- Fresh herbs like parsley or thyme can be stirred in at the end for flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
