Cozy Chicken And Dumplings
At the end of the day, when relaxation and comfort are what you crave, it's tempting to opt for delivery. Yet, with a surplus of chicken waiting to be used, there's an opportunity to create something special: a comforting pot of chicken and dumplings. This cozy recipe begins by browning cubes of chicken breast until golden, then simmering them with hearty vegetables in a creamy sauce infused with fragrant herbs. Finally, fluffy dumplings are added to the mix, soaking up all the savory goodness. So why wait? It's time to indulge in the warmth and simplicity of homemade chicken and dumplings, a perfect reward for making it through another day.
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Ingredients
for 6 servings
Soup
- 2 tablespoons vegetable oil
- 2 lb boneless, skinless chicken breast (905 g), cubed
- 1 cup diced yellow onion
- 1 cup sliced carrot
- 3 cloves garlic cloves, minced
- 1 teaspoon salt
- 5 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 6 cups chicken broth (1 ½ L)
- ½ cup heavy cream (120 mL)
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 ½ cups frozen peas (225 g)
- 4 tablespoons fresh parsley, minced
Dumplings
- 2 cups all-purpose flour (250 g)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ⅓ cups heavy cream (320 mL)
Nutrition Info
- Calories 842
- Fat 45g
- Carbs 61g
- Fiber 3g
- Sugar 9g
- Protein 61g
Estimated values based on one serving size.
Preparation
- In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
- Add carrot and onion and cook until just tender, about 3 minutes.
- Add the garlic and stir for another minute, until fragrant.
- Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
- Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
- Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
- Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
- Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
- Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Ladle into bowls, giving 1-2 dumplings per serving.
- Enjoy!
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