Description
This easy chicken and dumplings recipe is a comforting, hearty dish perfect for cozy nights. Tender shredded chicken, vegetables, and fluffy dumplings in a creamy broth make this a classic favorite.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup frozen peas
- 1 cup heavy cream or whole milk
For the Dumplings:
- 2 cups all-purpose baking mix (like Bisquick)
- 2/3 cup milk
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened. Stir in garlic.
- Add Flour and Broth: Sprinkle in flour, stir to coat vegetables. Slowly pour in chicken broth while stirring. Add chicken, thyme, pepper, and salt. Simmer for 10 minutes.
- Make Dumplings: In a bowl, mix baking mix and milk. Drop spoonfuls of dough into soup.
- Cook Dumplings: Cover and cook on low for 12–15 minutes until dumplings are cooked through.
- Serve: Enjoy warm.
Notes
- Use leftover roasted chicken or turkey for a quick shortcut.
- For richer flavor, add a splash of white wine before broth.
- Avoid lifting the lid during dumpling cooking for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
