Cozy Chicken And Dumplings

Cozy Chicken And Dumplings

At the

end of the day, when relaxation and comfort are what you crave, it's tempting to opt for delivery. Yet, with a surplus of chicken waiting to be used, there's an opportunity to create something special: a comforting pot of chicken and dumplings. This cozy recipe begins by browning cubes of chicken breast until golden, then simmering them with hearty vegetables in a creamy sauce infused with fragrant herbs. Finally, fluffy dumplings are added to the mix, soaking up all the savory goodness. So why wait? It's time to indulge in the warmth and simplicity of homemade chicken and dumplings, a perfect reward for making it through another day.

Filed Under

North American, Comfort Food, Dinner, Weeknight, Fall, Winter, Meal Prep, One-Pot or Pan, Pan Fry, Special Occasion, High-Protein, High-Fiber, Chicken, Soups, Gluten, Dairy, Chicken

Quick Links

Chef Carrots the Friendly Bunny

Quick

Under 1 Hour

Ingredients

Soup

  • 2 tablespoons vegetable oil
  • 905 g boneless, skinless chicken breast (cubed)
  • 1 cup diced yellow onion
  • 1 cup sliced carrot
  • 3 cloves garlic clove (minced)
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 1 ½ L chicken broth
  • 120 mL heavy cream
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 ½ cup frozen pea
  • 4 tablespoons fresh parsley (minced)

Dumplings

  • 250 g all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 320 mL heavy cream
Lemons and Lime

Preparation

  1. In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
  2. Add carrot and onion and cook until just tender, about 3 minutes.
  3. Add the garlic and stir for another minute, until fragrant.
  4. Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
  5. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
  6. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
  7. Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
  8. Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
  9. Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
  10. Ladle into bowls, giving 1-2 dumplings per serving.
  11. Enjoy!
Yumi Holding a Basket of Fresh Vegetables

Nutrition

calories

850

carbohydrates

63g

fat

45g

fiber

4g

protein

61g

sugar

10g

Last updated on 2024-09-03

Tips

  • Carmen Nuñez

    "I added garlic powder and onion powder to dumplings"

    6 years ago

  • taxjax

    "I didn't have thyme or bay leaves so I just used Mrs. Dash (which is just a combination of about everything), made my dumplings smaller and added more, and shredded my chicken and I love it and so does my mom (who btw doesn't like chicken and dumplings so whoop whoop!)"

    7 years ago

  • juliono

    "Eat it in a cold night 😴😴😴 and I used biscuit’s in a can for dumplings and I also bought a roasted chicken from Walmart and shredded it and boiled the bones with chicken bouillon and I used frozen vegetable mix 😋 Easy and cheap if your looking to save 🤫 Thank me later enjoy🤤"

    7 years ago

  • Amanda Mcdonald

    "Make the dumplings really small as they just taste like flour if they’re too big! I also made enough for a couple of days and it didn’t re heat well at all, more like a casserole instead of a soup so I would recommend only make enough to eat at the time. I used the casserole type consistency to make pies on the second day"

    7 years ago

  • bsol

    "I made them smaller and it was amazing! It was like biscuits and gravy, I highly recommend this to everyone"

    7 years ago

  • beginnerchef

    "It taste wonderful."

    7 years ago

  • ellelouise

    "My Grandma and I made this and it is pretty easy and delicious. Definitely get a partner. Also make sure you let it cool down"

    7 years ago

  • Ashley Ray

    "I loved this recipe. Like others I would recommend making the dumplings a lot smaller. I used chicken thighs instead of breasts, I think it tasted a lot better that way. Also I added 2 cubed potatoes to it, made the dish a lot heartier! Just add the potatoes the same time you add the chicken broth."

    7 years ago

  • Vicktoria Stenerson

    "Add celery and lots of spices. It’s kinda bland for our taste buds, so we added garlic salt, more pepper and natures seasoning. Definitely make the balls smaller! But will be making again for sure!"

    7 years ago

  • Kayla Jackson

    "I used a full bag (1lb) of carrots and cut them into all different sizes (nothing too thick), about 3/4 of a sweet onion instead of yellow onion, used a full stick of butter instead of 5, and gave the dumplings about 20 minutes after I put them in. The pickiest of 10yr olds (residing in my home lol) LOVED this and asked for it again. VICTORY"

    6 years ago

  • shesawonderwoman

    "I used a can of biscuits instead of making my own. Rolled them into balls and baked in the oven a few minutes ahead of adding them to the soup. It was great!"

    7 years ago

  • Kassandra Allison

    "This was soooo good. After reading the comments I made my dumplings smaller, and they were cooked perfectly!"

    7 years ago

  • Ashley Kane

    "I make this all the time in the winter. I usually add in some sage and poultry seasoning. A lot of times I will add whatever veggies I have in the fridge too, like mushrooms or leeks. There is always a lot left over and I freeze it for a while mother dinner later on. The frozen left overs are usually so much better too."

    7 years ago

  • fmldanielle

    "BUY GNOCCHI FOR THE DUMPLINGS! it’s way quicker and tastes better"

    6 years ago

  • beewhymoore

    "I live in a gluten free/dairy free household. So I substituted Bob’s Red Mill gluten free baking flour and coconut milk (full fat and unsweetened) for the regular flour and cream. Instead of peas, I added chopped celery along with the carrots. Turned out very well - no significant or overwhelming coconut taste. Would make again!"

    7 years ago

  • Shanna Pippins

    "Was very good but didn’t make my dumplings from scratch"

    7 years ago

  • Madelein Lombaard

    "New family favorite! We made the recipe with no changes. Absolutely delicious."

    7 years ago

  • jllowy

    "Absolutely delicious! But I did modify a bit... -Added chopped celery with onion and carrots -Used half n half instead of heavy cream to make it a little healthier Used 1 cup bisquik and approx 1/2 cup milk for dumplings; used a melon baller instead of ice cream scoop. Perfect size and amount of dumplings!"

    7 years ago

  • Dewi Flynn

    "Perfect recipe, my husband loved it!!! I will definitely make it again 😊"

    6 years ago

  • Carmen Nuñez

    "I added garlic powder and onion powder to dumplings"

    6 years ago