Description
Make a hearty, creamy chicken and dumplings dish using a simple stovetop method for a comforting meal.
Ingredients
Scale
- 2 tablespoons butter
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 1/2 cup heavy cream
- For the Dumplings: 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in thyme, pepper, and salt. Pour in the chicken broth and bring the mixture to a simmer.
- While the broth simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt.
- Pour in the milk and stir just until a soft dough forms. Do not overmix.
- Reduce the heat under the broth to maintain a gentle simmer. Drop the dumpling dough by spoonfuls directly onto the simmering liquid, leaving space between them.
- Cover the pot and cook for 15 minutes without lifting the lid. The dumplings will steam and cook through.
- Gently stir in the shredded chicken and heavy cream. Heat through for 2 minutes until the soup is creamy and hot. Serve immediately.
Notes
- For the best flavor, use homemade chicken broth if you have it.
- If you prefer flat, rolled dumplings, roll the dough out thinly and cut into strips before dropping them into the simmering broth.
- Do not lift the lid while the dumplings are cooking to trap the steam needed for them to become light.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 95