Chicken And Dumplings Recipe
Chicken and Dumplings is an old fashioned family favorite meal that is both comforting and delicious!
This easy recipe is created from scratch including the tender dumplings and juicy chicken in an easy homemade broth.
The chicken and dumplings broth can be made thick and luscious like a gravy, or more thin like a soup depending on preference.
TRY OTHER CHICKEN RECIPES
HOMEMADE CHICKEN FAJITAS RECIPE
ADDITIONAL TIPS ON HOW TO PREPARE CHICKEN AND DUMPLINGS
Use white flour, not whole wheat for this recipe. Whole wheat tends to be a bit dense and has less gluten, so the result won’t be as fluffy.
Don’t overmix the dough. Stir it until it’s just combined and you can’t see any powdery flour anymore.
Use a cookie scoop to scoop the dough into the soup. This will ensure that all the dumplings are evenly sized and round.
RECIPE INGREDIENTS
SOUP
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 medium carrots, peeled and diced
1 stalk celery, chopped
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
6 cup low-sodium chicken broth
4 boneless skinless chicken thighs
2 boneless skinless chicken breasts
3 sprigs thyme
1 cup heavy cream
Freshly chopped parsley, for serving
FOR THE DUMPLINGS
1 1/2 cup all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoon kosher salt
1 large egg
2/3 cup buttermilk
2 tablespoons butter, melted
DIRECTIONS ON HOW TO MAKE CHICKEN AND DUMPLINGS RECIPE
In a large Dutch oven, heat oil over medium heat.
Add onion, carrots, and celery and cook until tender for about 5 minutes.
Season with oregano, salt, and pepper. Add garlic and cook until fragrant for about 1 minute.
Add broth, chicken, and thyme to oven and bring to a boil. Reduce heat and simmer until chicken is cooked through. Remove chicken and shred with two forks.
Dumplings:
In a large bowl, whisk together flour, baking powder, and salt. Make a well at the center and add egg, buttermilk, and melted butter and whisk with a fork until combined.
Add shredded chicken and heavy cream to pot, then return to a simmer. Drop spoonful of dumpling mix into pot, cover and cook on low until dumplings are cooked through, about 5 minutes.
Garnish with parsley before serving
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
- SOUP
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, peeled and diced
- 1 stalk celery, chopped
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 6 cup low-sodium chicken broth
- 4 boneless skinless chicken thighs
- 2 boneless skinless chicken breasts
- 3 sprigs thyme
- 1 cup heavy cream
- Freshly chopped parsley, for serving
- FOR THE DUMPLINGS
- 1 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoon kosher salt
- 1 large egg
- 2/3 cup buttermilk
- 2 tablespoons butter, melted
Instructions
- In a large Dutch oven, heat oil over medium heat.
- Add onion, carrots, and celery and cook until tender for about 5 minutes.
- Season with oregano, salt, and pepper. Add garlic and cook until fragrant for about 1 minute.
- Add broth, chicken, and thyme to oven and bring to a boil. Reduce heat and simmer until chicken is cooked through. Remove chicken and shred with two forks.
- Dumplings:
- In a large bowl, whisk together flour, baking powder, and salt. Make a well at the center and add egg, buttermilk, and melted butter and whisk with a fork until combined.
- Add shredded chicken and heavy cream to pot, then return to a simmer. Drop spoonful of dumpling mix into pot, cover and cook on low until dumplings are cooked through, about 5 minutes.
- Garnish with parsley before serving