Here’s a classic chicken and dumplings recipe—warm, comforting, and perfect for chilly days 🍲
Ingredients
For the soup:
- 2 tbsp butter or oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2–3 cups cooked chicken, shredded (rotisserie chicken works great)
- Salt & pepper to taste
- Optional: ½ tsp dried thyme or parsley
For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 tbsp melted butter
Instructions
- Make the soup base
Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds. - Add broth & chicken
Pour in chicken broth, add shredded chicken, salt, pepper, and thyme (if using). Bring to a gentle boil, then reduce to a simmer. - Mix dumplings
In a bowl, stir together flour, baking powder, and salt. Add milk and melted butter, stirring until just combined (don’t overmix). - Cook dumplings
Drop spoonfuls of dough into the simmering soup. Cover with a lid and do not lift. Cook 15 minutes until dumplings are fluffy and cooked through. - Finish & serve
Gently stir, taste, and adjust seasoning. Serve hot!
Tips & Variations
- Creamy version: stir in ½ cup milk or cream at the end
- Fluffier dumplings: keep the lid on while cooking
- Shortcut: use canned biscuit dough cut into pieces instead of homemade dumplings
If you want, I can also give a slow cooker version that makes it completely hands-off and just as delicious.
Do you want me to do that?
