I’ve been on a comfort food kick lately! Maybe it’s the weather. Maybe it’s the kids with the flu… Whatever it is, a warm and cozy bowl of chicken and dumplings is perfect for the occasion!
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The Soup
You’ll need to start with the soup staples for this chicken and dumplings recipe: Celery. Carrots. Onion. Slice 3 carrots, 2 stalks of celery and finely dice a small onion.
I used a large 6+ quart skillet for this recipe… You can use a large stock pot or dutch oven instead, but the additional surface area of the skillet gives the dumplings plenty of extra space so they aren’t crowded.
Saute the veggies over medium heat for about 10 minutes. Onions should become translucent and carrots and celery will start to soften.
Add in 8 cups of chicken broth along with 2 minced cloves of garlic, 1/2 tsp dried thyme, salt and pepper. Bring to a boil and reduce to a simmer for 10 minutes.
In a separate bowl, whisk 1/3 cup flour with 1/2 cup water. Add to the pan and whisk to combine.
Mix in 3 cups of shredded chicken. I used a rotisserie chicken for this one as I did not plan ahead whatsoever. Typically, I would use my Instant Pot shredded chicken recipe.
The Dumplings
Combine 1 1/2 cups of flour with 2 tsp or baking soda, 1/2 tsp salt and 1 tsp dried chives. Cut in 3 tbsp of softened butter, then add in 3/4 cup milk.
Use a small scoop or tablespoon to create small dumplings in the chicken soup.
Cook Dumplings
Cook uncovered for 10 minutes, then covered for 10 minutes.
As much as you may want to, don’t peek at your covered cooking chicken and dumplings! The dumplings will cook best with the steam under the lid.
Chicken & Dumplings
Equipment
- Large Skillet or Dutch Oven
Ingredients
Soup
- 1 tbsp olive oil
- 3 carrots
- 2 celery stalks
- 1 small white onion
- 8 cups chicken broth
- 3 cups shredded chicken
- ⅓ cup flour
- 2 cloves minced garlic
- ½ tsp thyme
- salt and pepper to taste
Dumplings
- 1 ½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp dried chives
- 3 tbsp butter softened
- ¾ cup milk
Instructions
Soup
- Finely dice onion. Chop carrots and celery into thin slices.
- Add olive oil to a large skillet or dutch oven over medium heat. Saute carrots, celery and onions for 10 minutes or until onions are translucent and carrots and celery start to soften.
- Add chicken broth, garlic, thyme, salt and pepper. Boil, then reduce heat and simmer for 10 minutes.
- In a separate bowl mix flour with half a cup of water. When combined, add the the skillet and whisk to incorporate.
- Add in shredded chicken.
- Drop dumpling dough by the spoonful into the skillet.
- Cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes.
Dumplings
- Combine flour, baking powder, salt and chives in a mixing bowl.
- Cut butter in small pieces and add to flour mixture. Use dough blender or two knives to cut butter into the dough.
- Add milk and stir to combine.
Erin Wilson says
This was so yummy! My 2 year old ate 3 bowls! The only thing I did differently was that I added a bay leaf. It turned out delicious, I’ll definitely make it again!