Description
A comforting, hearty Chicken & Dumplings recipe featuring tender chicken simmered in a savory vegetable and herb broth, complemented by fluffy homemade dumplings cooked directly in the soup. Finished with a touch of cream and fresh parsley, this classic dish is perfect for a cozy meal.
Ingredients
Scale
For the Soup
- 2 Tbsp. extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled, diced
- 1 stalk celery, finely chopped
- 1 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cloves garlic, finely chopped
- 6 cups low-sodium chicken broth
- 4 boneless, skinless chicken thighs
- 2 boneless, skinless chicken breasts
- 3 sprigs thyme
- 1 cup heavy cream
- Freshly chopped parsley, for serving
For the Dumplings
- 1 1/2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 1/2 tsp. kosher salt
- 1 large egg
- 2/3 cup buttermilk
- 2 Tbsp. unsalted butter, melted
Instructions
- Make the soup base: In a large Dutch oven over medium heat, heat the olive oil. Add the finely chopped onion, diced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Season with dried oregano, kosher salt, and freshly ground black pepper. Add the minced garlic and cook until fragrant, about 1 minute.
- Cook the chicken: Pour in the low-sodium chicken broth, add the boneless, skinless chicken thighs and breasts, and add the thyme sprigs. Bring the mixture to a boil, then reduce the heat and let it simmer until the chicken is cooked through, approximately 10 minutes. Remove the chicken pieces from the pot and shred them using two forks.
- Prepare the dumplings: While the soup simmers, combine the all-purpose flour, baking powder, and kosher salt in a large bowl. Make a well in the center and add the egg, buttermilk, and melted unsalted butter. Whisk gently with a fork until the mixture is just combined to form the dumpling batter.
- Finish the soup: Return the shredded chicken to the pot and stir in the heavy cream. Bring the soup back to a simmer. Using a spoon, drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook on low heat until the dumplings are cooked through and fluffy, about 10 minutes.
- Serve: Garnish the chicken and dumplings with freshly chopped parsley and serve warm.
Notes
- Using low-sodium chicken broth allows you to control the salt level in the dish.
- Shredding the chicken after cooking ensures tender, flavorful meat in the soup.
- Do not lift the lid while the dumplings are cooking to ensure they steam properly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the texture will be less rich.
