Description
A comforting chicken and dumplings recipe featuring shredded chicken, vegetables, and fluffy dumplings in a rich broth.
Ingredients
Scale
- 1 lbs chicken thighs or breast, cooked and shredded
- 3 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk or buttermilk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons butter or olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat butter or olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery, and cook until softened (about 5-6 minutes). Stir in garlic and cook for 1 minute more.
- Add the chicken and pour in chicken broth. Bring to a simmer, cover, and cook for 20–25 minutes until chicken is cooked through. Remove, shred, and return to the pot.
- In a bowl, whisk together flour, baking powder, salt, and pepper. Stir in milk or buttermilk until dough forms. Do not overmix.
- Drop small scoops of dumpling dough into the simmering soup. Cover the pot and steam for 15 minutes without lifting the lid.
- Add fresh parsley, adjust seasoning, and serve hot in bowls with dumplings on top.
Notes
- For a richer flavor, you can roast the chicken beforehand.
- Feel free to add other vegetables such as peas or corn for additional flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg