
Chicken & Dumplings
Chicken & Dumplings is a classic comfort food dish consisting of tender chicken stewed in a flavorful broth, often with vegetables like carrots, celery, and onions. Soft, pillowy dumplings made from dough (or biscuit mix) are cooked directly in the broth, absorbing its rich flavors. This dish is a staple in American cuisine, particularly in the South, where it is cherished for its hearty and warming qualities. It is commonly served as a main course and is a favorite for family gatherings, especially during colder months.
Ingredients
Soup
- 2 Tbsp. extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled, finely chopped
- 1 stalk celery, finely chopped
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, finely chopped
- 4 boneless, skinless chicken thighs
- 2 boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 3 sprigs thyme
Dumplings & Assembly
- 1 1/2 cups all-purpose flour
- 2 Tbsp. baking powder
- 1 1/2 tsp. kosher salt
- 1 large egg
- 2/3 cup buttermilk
- 2 Tbsp. unsalted butter, melted
- 1 cup heavy cream
- Chopped fresh parsley, for serving
Instructions
Soup
- In a large Dutch oven or heavy pot over medium heat, heat oil. Cook onion, carrots, and celery, stirring occasionally, until tender, about 7 minutes. Stir in oregano, season with salt and pepper. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Add chicken, broth, and thyme to pot and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through, about 10 minutes. Transfer chicken to a plate or cutting board and shred with 2 forks. Keep soup at a simmer until ready to use.
Dumplings & Assembly
- In a large bowl, whisk flour, baking powder, and salt. Make a well in center of flour mixture. Add egg, buttermilk, and butter to well and whisk with a fork until combined.
- Add shredded chicken and cream to soup, then return to a simmer. Drop Spoonfuls of dumpling mixture into pot. Cover and cook over low heat until dumplings are cooked through, about 5 minutes.
- Top soup with parsley and divide among bowls.
Nutrition
Calories: 638kcalCarbohydrates: 34gProtein: 51gFat: 32gSaturated Fat: 15gTrans Fat: 1gCholesterol: 243mgSodium: 1405mgPotassium: 1030mgFiber: 3gSugar: 5gCalcium: 464mgIron: 5mg
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