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Chicken and Dumplings

A comforting meal featuring tender chicken in a rich broth, topped with fluffy dumplings.

  • Total Time: 70 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 3/4 cup all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 broiler/fryer chicken (about 3 pounds), cut up
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 6 cups chicken stock
  • 1/2 cup white wine or apple cider
  • 2 teaspoons sugar
  • 2 bay leaves
  • 5 whole peppercorns
  • 1–1/3 cups all-purpose flour for dumplings
  • 2 teaspoons baking powder for dumplings
  • 3/4 teaspoon salt for dumplings
  • 2/3 cup 2% milk for dumplings
  • 1 tablespoon butter, melted for dumplings
  • 1/2 cup heavy whipping cream for soup
  • 2 teaspoons minced fresh parsley for soup
  • 2 teaspoons minced fresh thyme for soup
  • Additional salt and pepper to taste for soup

Instructions

  1. In a shallow bowl, mix 1/2 cup flour, salt, and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess.
  2. In a 6-quart stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
  3. Add onion, carrots, and celery to the same pan; cook and stir for 6-8 minutes or until onion is tender.
  4. Add garlic; cook and stir for 1 minute longer.
  5. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly.
  6. Stir in wine, sugar, bay leaves, and peppercorns. Return chicken to the pan; bring to a boil.
  7. Reduce heat; simmer, covered, for 20-25 minutes or until chicken is no longer pink.
  8. For dumplings, in a bowl, whisk flour, baking powder, and salt. In another bowl, whisk milk and melted butter until blended.
  9. Add to the flour mixture; stir just until moistened (do not overmix).
  10. Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
  11. Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from the soup.
  12. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup.
  13. Cook, covered, on high until the mixture reaches a simmer.
  14. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, for 15-18 minutes or until a toothpick inserted in the center of dumplings comes out clean.
  15. Gently stir in cream, parsley, and thyme. Season with additional salt and pepper to taste.

Notes

Serve hot and optionally top with fresh parsley or thyme. Pair with a salad or crusty bread.

  • Author: miguel-santiago
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: None

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: chicken, dumplings, comfort food, stew, homemade