Chicken and Dumplings
Easy and delicious, this chicken and dumplings recipe is pure comfort food perfection. We love the tender veggies and from-scratch dumplings!
Servings: 6
Calories: 308kcal
Ingredients
For the Soup:
- 1 Tablespoon butter
- 1 large yellow onion chopped
- 4 medium carrots peeled and chopped
- 2 medium celery ribs chopped
- 2-3 cloves garlic minced
- 2 teaspoons Italian seasoning
- kosher salt and fresh-ground black pepper
- 3 cups chicken broth or stock
- 2-3 cups shredded cooked chicken
- 1/2 cup heavy cream
For the Dumplings:
- 1 and 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 1/2 cup heavy cream
Instructions
- Melt butter in a large stockpot or Dutch oven set over medium-high heat. Add onion, carrots, and celery. Cook 4-5 minutes, stirring frequently, until vegetables just begin to soften.
- Stir in garlic, Italian seasoning, 1/2 teaspoon salt, and a few turns of black pepper. Cook 1 minute more, just until fragrant, then pour in chicken stock or broth. Bring mixture to a rapid simmer, then add shredded chicken.
- To make the dumplings, combine flour, baking powder, salt, and cayenne in a medium bowl. Add buttermilk and 1/2 cup heavy cream, then stir with a rubber spatula until the mixture comes together into a shaggy dough.
- Drop spoonfuls of dough directly into the simmering liquid. Cover the pot and let cook for 5 minutes, then remove lid. Gently flip dumplings over, leave the lid off, and simmer for another 5 minutes.
- Reduce heat to medium-low, then stir in 1/2 cup cream and cook for 1-2 minutes, just until warmed through. Taste and season with more salt and pepper to taste. Serve piping hot with fresh herbs as a garnish, if desired.
Notes
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- Thinner Broth: My family prefers chicken and dumplings with a thick, creamy base, which this recipe yields as written. If you prefer a thinner, more broth-like base, reduce or omit the cream added in the final step.
- Gluten-Free: Substitute Bob's Red Mill Gluten Free 1 to 1 Baking Flour for the all-purpose flour in the dumplings.
- Storage: Leftovers keep very well for 4-5 days. Store in any airtight container in the refrigerator.
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- Reheating: Warm in the microwave or over medium-low heat in a small saucepan. The cream sauce will be thick when cold, but loosen up as it warms. If needed, stir in chicken broth or water to help thin it out.
- Freezing: Not recommended.
- Recipe: Adapted from my favorite creamy turkey and dumplings soup.
Nutrition
Calories: 308kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 414mg | Potassium: 534mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7557IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 2mg