Chicken and Dumplings
A classic comfort food dish that pairs tender chicken with savory vegetables and fluffy dumplings in a rich broth.
Ingredients
For the Soup
- 2 tablespoons olive oil For sautéing
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 5 tablespoons unsalted butter For creating roux
- ⅓ cup all-purpose flour For thickening
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste Better Than Bouillon base
- 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 For creaminess
- ½ cup frozen peas For garnish
- Fresh chopped parsley, for garnish
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 the olive oil in a large pot over medium heat. Add the diced celery, carrots, and onion, cooking for about three minutes until they soften slightly. Stir often to prevent burning. Add the minced garlic and sauté for an additional 30 seconds.
Soup Base
- Stir in the butter until it melts, then sprinkle in the flour. Whisk the mixture for about a minute, creating a roux.
- Gradually whisk in the chicken broth and bouillon, scraping any bits off the bottom of the pot. Mix in the thyme, sage, rosemary, salt, and pepper.
- Place the chicken into the pot, ensuring it's submerged in the broth. Bring to a boil over medium heat. Cover, reduce heat to low, and let it simmer for approximately ten minutes or until cooked through.
- Remove the chicken and set aside to cool. Stir in the evaporated milk and frozen peas into the soup, letting it simmer gently.
Dumplings
- In a mixing bowl, combine flour, baking powder, and salt. Create a well and pour in the milk, sour cream, and melted butter. Stir until just combined.
- Bring the soup back to a gentle simmer. Drop teaspoon-sized portions of dumpling dough onto the broth. Cover and let them simmer on low for 12-15 minutes.
- Check one dumpling for doneness—if it's fluffy and cooked through, you're ready for the next step.
Finish
- Shred the cooled chicken and return it to the pot, stirring gently. Garnish with fresh chopped parsley and serve warm.
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Notes
Store leftovers in an airtight container for up to three days in the refrigerator. Consider freezing soup and dumplings separately to maintain texture.