Description
This comforting Chicken and Dumplings recipe features tender chicken in a rich broth with fluffy dumplings, perfect for a cozy dinner.
Ingredients
Units
Scale
Chicken:
- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 broiler/fryer chicken (about 3 pounds), cut up
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/2 cup white wine or apple cider
- 2 teaspoons sugar
- 2 bay leaves
- 5 whole peppercorns
Dumplings:
- 1–1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup 2% milk
- 1 tablespoon butter, melted
Soup:
- 1/2 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh thyme
- Additional salt and pepper to taste
Instructions
- Prepare Chicken: In a bowl, combine 1/2 cup flour, salt, and pepper. Dredge chicken pieces in flour mixture. In a Dutch oven, brown chicken in oil. Remove and set aside.
- Saute Vegetables: In the same pot, saute onion, carrots, celery, and garlic until tender. Stir in remaining flour. Gradually add stock, wine, sugar, bay leaves, and peppercorns. Return chicken to pot.
- Make Dumplings: In a bowl, combine flour, baking powder, and salt. Stir in milk and butter to form a thick batter. Drop by spoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes.
- Finish Soup: Stir in cream, parsley, thyme, salt, and pepper. Discard bay leaves and peppercorns. Serve hot.
Notes
- You can add more vegetables like peas or potatoes for extra flavor.
- For a lighter version, use low-fat milk instead of cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg