A warm, comforting bowl of Creamy Chicken and Dumplings is the perfect dish for a cozy night in. With tender chicken, hearty vegetables, and fluffy dumplings in a creamy, savory broth, this recipe is guaranteed to become a family favorite!
Ingredients 🛒
For the Soup:
1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 cup heavy cream
2 cups diced carrots
1 cup diced celery
1 medium onion, diced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1/4 cup all-purpose flour (or cornstarch for gluten-free)
2 tbsp unsalted butter or olive oil (for sautéing)
For the Dumplings:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
2 tbsp unsalted butter, melted
Instructions 📋
1. Prepare the Soup Base:
Cook the Chicken: In a large pot or Dutch oven, heat the butter over medium heat. Add the chicken breasts and cook until lightly browned on both sides (about 3-4 minutes per side). Remove the chicken and set aside.
Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 minute until fragrant.
2. Build the Broth:
Add Broth and Chicken: Pour in the chicken broth and return the chicken breasts to the pot. Add thyme, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is fully cooked.
Shred the Chicken: Remove the chicken from the pot, shred it with two forks, and set aside. Keep the broth simmering.
3. Make the Dumplings:
Mix Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring until just combined. Do not overmix—the dough should be sticky and soft.
4. Thicken the Soup:
Create a Slurry: In a small bowl, whisk together the flour (or cornstarch) with 1/4 cup of cold water until smooth.
Add Cream and Slurry: Slowly stir the heavy cream and slurry into the pot. Let the soup simmer for 5 minutes until it thickens slightly.
5. Cook the Dumplings:
Drop Dumplings: Using a spoon, drop spoonfuls of dumpling dough onto the surface of the simmering soup. Cover the pot and let the dumplings cook for 10-12 minutes. Do not lift the lid while the dumplings are cooking!
Check Doneness: The dumplings should be fluffy and fully cooked through when done.
6. Finish and Serve:
Combine Chicken and Dumplings: Add the shredded chicken back into the pot and gently stir to combine.
Garnish and Enjoy: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Tips for Success
Don’t Overmix the Dumpling Dough: A light mix ensures fluffy dumplings.
Use Fresh Herbs: If available, fresh thyme or parsley enhances the flavor.
Adjust Consistency: If the soup is too thick, add a splash of chicken broth; if it’s too thin, simmer for a few more minutes uncovered.
Nutritional Info (per serving):
Calories: ~350 kcal
Protein: ~25g
Carbs: ~35g
Fat: ~15g
