Chicken and Dumplings
A hearty and comforting dish featuring tender chicken, savory vegetables, and fluffy dumplings in a creamy broth.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 Tbsp. olive oil
- 2 ribs celery diced
- 2 large carrots diced
- 1 medium yellow onion chopped
- 1 clove garlic minced
- 5 Tbsp. unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 tsp. chicken bouillon paste
- 1/4 tsp. dried thyme
- 1/4 tsp. dried sage
- 1/4 tsp. dried rosemary
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 1/2 lb. boneless skinless chicken breasts or thighs
- 12 oz. canned evaporated milk
- 1/2 cup frozen peas
- Fresh chopped parsley for garnish
- 1 2/3 cups all-purpose flour for dumplings
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 3/4 cup milk
- 1/4 cup sour cream
- 2 Tbsp. butter melted
Instructions
- Heat a large pot over medium heat. Add olive oil and sauté diced celery, carrots, and onion for about 3 minutes. Add minced garlic and sauté for an additional 30 seconds.
- Add unsalted butter and flour to create a roux, whisking for about 1 minute.
- Gradually stir in chicken broth and chicken bouillon paste. Add thyme, sage, rosemary, salt, and pepper.
- Add the chicken and bring to a boil. Cover and reduce heat, simmering for 10 minutes until the chicken is cooked through.
- Remove the chicken, stir in evaporated milk and frozen peas.
- Prepare dumplings by mixing flour, baking powder, and salt in a bowl. Create a well and add milk, sour cream, and melted butter. Mix until just combined.
- Bring the soup back to a simmer, drop spoonfuls of dumpling dough into the broth, cover, and let simmer for 12-15 minutes.
- Return chopped chicken to the pot and serve warm, garnished with fresh parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.