Chicken and Dumplings Recipe

4.72 from 115 votes

When it comes to pure comfort food, you really cannot go wrong with a classic chicken and dumplings recipe. Made from scratch, this traditional dish is sure to warm your body and soul!

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Ingredients

For the Soup

2 tbsp olive oil
1½ lbs. chicken cut into bite-sized pieces, breasts or thighs or a combination of both
¼ cup unsalted butter
2 medium carrots sliced
1 medium onion chopped
2 cloves garlic minced
¼ cup all-purpose flour
4 cups chicken broth
¼ cup heavy cream
1 tsp fresh thyme leaves or ½ tsp dried
1 bay leaf
kosher salt to taste
black pepper to taste
1 cup frozen green peas
¼ cup fresh parsley chopped, plus more for garnish

For the Dumplings

1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¼ tsp black pepper
1 cup milk
1 tbsp unsalted butter melted

Instructions

Heat the oil in a large Dutch oven set over medium-high heat. Add the chicken pieces, season with salt and pepper, cook until it’s no longer pink, then remove to a plate and set aside.
2 tbsp olive oil, 1½ lbs. chicken, kosher salt, black pepper
Melt the butter in the pot, then add the carrots and onion, cooking and stirring for 3-5 minutes until tender. Add the garlic and stir for 30-60 seconds, until fragrant.
¼ cup unsalted butter, 2 medium carrots, 1 medium onion, 2 cloves garlic
Reduce the heat to medium-low, then sprinkle the flour over the vegetables and cook for 2 minutes, stirring frequently. Return the chicken and any juices to the pot and stir.
¼ cup all-purpose flour
Add the chicken broth, cream, thyme, bay leaf, salt, and pepper and bring it to a simmer. Stir in the frozen peas, cover the pot, and cook for 15 minutes.
4 cups chicken broth, ¼ cup heavy cream, 1 tsp fresh thyme leaves, 1 bay leaf, 1 cup frozen green peas
Meanwhile, make the dumplings. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper. In a measuring cup, whisk together milk and melted butter until combined. Add the wet mixture to the dry mixture, stirring just until moistened.
1½ cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, ¼ tsp black pepper, 1 cup milk, 1 tbsp unsalted butter
Using a large spoon or cookie scoop, portion the dough into 1-inch round balls. Gently drop the dough balls into the simmering soup, being sure they don’t touch.
When all of the dumplings have been added, cover the pot and allow the soup to simmer for 15 minutes, or until the dumplings are cooked through. Remove the lid and stir in the parsley.
¼ cup fresh parsley
Portion the hot soup and dumplings into shallow bowls and serve with additional parsley, if desired.

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