Quick and Satisfying Chicken and Dumplings
This creamy and comforting Chicken and Dumplings recipe combines tender chicken, fiber-rich vegetables, and fluffy homemade dumplings for a satisfying meal.Quick, easy, and protein-packed, it’s perfect for family dinners, meal prep, or warming up on chilly evenings.
Equipment
- 1 large wide pot
- 1 Cutting board
- 1 knife
- Measuring cups and spoons
- whisk
- Mixing bowls
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 2 ribs celery diced
- 2 large carrots diced
- 1 yellow onion chopped
- 1 clove garlic minced
- 5 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste or 4 cubes
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 12 oz canned evaporated milk
- ½ cup frozen peas
- Fresh parsley chopped (for garnish)
For the Dumplings:
- 1 ⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup milk
- ¼ cup sour cream
- 2 tablespoons butter melted
Instructions
- Prepare the Vegetables: Begin by washing and dicing your vegetables. Chop the celery and carrots into small, even pieces for uniform cooking. Peel and finely chop the yellow onion, and mince the garlic clove. Having your vegetables prepped and ready ensures a smooth cooking process and helps the flavors meld beautifully in the soup.
- Sauté Aromatics: Heat a large, wide pot over medium heat and add the olive oil. Once the oil shimmers, add the diced celery, carrots, and onion. Sauté for about 3 minutes, stirring occasionally, until the vegetables start to soften and release their natural sweetness. Add the minced garlic and cook for an additional 30 seconds, being careful not to let it brown, so it retains its aromatic freshness.
- Create the Roux Base: Reduce the heat slightly and add the unsalted butter to the pot. Once melted, sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux. This step thickens the soup later and adds a rich, velvety texture without lumps. Ensure the flour and butter are fully incorporated before moving on.
- Add Broth and Seasonings: Gradually pour in the low-sodium chicken broth while whisking constantly. Scrape the bottom of the pot to loosen any flavorful bits stuck to the pan. Stir in the chicken bouillon paste, dried thyme, sage, rosemary, kosher salt, and freshly ground black pepper. Bring the mixture to a gentle boil to allow the seasonings to bloom and infuse the broth.
- Cook the Chicken: Carefully add the chicken breasts or thighs to the boiling broth. Cover the pot with a lid, reduce the heat to a simmer, and cook for approximately 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the pot and set it aside on a cutting board to cool slightly, making it easier to chop later.
- Incorporate Dairy and Peas: With the chicken removed, stir the evaporated milk into the simmering soup, followed by the frozen peas. The milk adds a creamy richness, while the peas contribute color, texture, and extra nutrients. Allow the mixture to return to a gentle simmer. Taste the broth and adjust seasoning if necessary.
- Prepare the Dumpling Dough: In a medium mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Make a small well in the center of the dry ingredients. Pour in the milk, sour cream, and melted butter. Gently stir until just combined — avoid overmixing, which can make the dumplings tough. The dough should be thick but soft, ready to drop into the soup.
- Add Dumplings to the Soup: Bring the soup to a gentle simmer and, using a small spoon, drop teaspoon-sized portions of the dumpling dough evenly across the surface of the soup. The dumplings will expand as they cook, so leave a little space between each dollop. Cover the pot and simmer on low for 12–15 minutes. Avoid lifting the lid too frequently, as the steam helps the dumplings cook evenly.
- Check Dumpling Doneness: After 12 minutes, remove the lid and gently stir the dumplings apart slightly to check for doneness. Scoop one dumpling and cut it in half; it should be fluffy and fully cooked in the center, not doughy. If needed, cover the pot again and cook for a few more minutes until tender.
- Chop and Return Chicken: While the dumplings finish cooking, chop the cooked chicken into bite-sized pieces. Gently fold the chicken back into the soup, ensuring each bite has a balance of chicken, vegetables, and dumplings. Stir carefully to avoid breaking apart the fluffy dumplings.
- Garnish and Serve: Ladle the soup into bowls, making sure to include plenty of dumplings and vegetables in each serving. Sprinkle fresh chopped parsley over the top for a bright, fresh flavor and appealing presentation. Serve immediately while warm, pairing with crusty bread if desired.
Notes
- Use a wide, shallow pot to allow dumplings to cook evenly in a single layer.
- Opt for chicken thighs if you prefer juicier, more flavorful meat; breasts work well for leaner protein.
- Avoid overmixing the dumpling dough to keep them light and fluffy.
- Fresh herbs like parsley or thyme elevate flavor and add visual appeal.
- For quicker preparation, use rotisserie chicken or leftover cooked chicken.
- The soup reheats well and can be portioned for meal prep.
- Freezing is possible for up to 3 months; thaw overnight in the fridge before reheating.
- Adjust the seasonings at the end to suit your taste; a splash of lemon juice can brighten flavors.
- For gluten-free adaptation, substitute all-purpose flour with gluten-free flour and ensure bouillon is GF.
- Serve with crusty bread or a side salad to complete the meal.
