Chicken and Dumplings
A classic comfort food combining tender chicken, hearty vegetables, and fluffy dumplings in a savory broth, perfect for chilly days.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 large yellow onion, chopped
- 1 clove garlic, minced
- 5 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds boneless, skinless chicken breasts or thighs
- 12 ounces evaporated milk
- ½ cup frozen peas
- Fresh chopped parsley, for garnish Optional, for serving
For the Dumplings
- 1⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup milk
- ¼ cup sour cream
- 2 tablespoons butter, melted
Instructions
Preparation
- Heat two tablespoons of olive oil in a large pot over medium heat.
- Add the diced celery, carrots, and onion to the pot and cook for about three minutes until they soften.
- Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
Building the Soup Base
- Add five tablespoons of unsalted butter and sprinkle in ⅓ cup of all-purpose flour to create a roux.
- Gradually whisk in six cups of low-sodium chicken broth and add four teaspoons of chicken bouillon paste.
- Add the dried thyme, sage, rosemary, kosher salt, and freshly ground black pepper.
Cooking the Chicken
- Add the boneless, skinless chicken into the pot and bring the mixture to a gentle boil.
- Cover the pot, reduce the heat, and let it simmer for about ten minutes until the chicken is cooked through.
- Remove the chicken from the pot, let it cool slightly, and shred it into bite-sized pieces.
Finishing the Soup
- Stir in 12 ounces of evaporated milk and half a cup of frozen peas.
Preparing the Dumplings
- In a separate bowl, mix 1⅔ cups of all-purpose flour, one tablespoon of baking powder, and half a teaspoon of kosher salt.
- Create a well in the center and add in ¾ cup of milk, ¼ cup of sour cream, and two tablespoons of melted butter.
- Stir everything together until just combined; be careful not to overmix.
Cooking the Dumplings
- Bring the soup back to a gentle simmer.
- Drop teaspoon-sized portions of the dumpling dough into the simmering broth, and cover the pot afterward.
- Let the dumplings cook for about 12-15 minutes until they’ve puffed up and cooked through.
Serving
- Return the shredded chicken to the pot, stirring gently to combine.
- Garnish with fresh chopped parsley and serve warm.
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Notes
Pair with a crusty loaf of bread or a simple green salad. For added kick, serve with hot sauce on the side. Store leftovers in the refrigerator for up to three days or freeze for up to three months.