Homestyle Chicken and Dumplings
Creamy chicken soup topped with fluffy, biscuit-like dumplings that steam right on top of the broth. Pure comfort.
Servings: 6 servings
Calories: 420kcal
Ingredients
Soup
- 1.5 lbs boneless skinless chicken thighs
- 6 cups chicken broth
- 2 tbsp butter
- 1 yellow onion diced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
- salt, pepper, and dried thyme
Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3/4 cup whole milk
- 3 tbsp melted butter
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery and cook about 5 minutes. Add garlic and cook another minute.
- Sprinkle flour over the vegetables and stir for 2 minutes to create a roux. Slowly pour in chicken broth, stirring constantly.
- Add chicken thighs whole. Simmer for 20 minutes until cooked through. Remove chicken, shred with two forks, and return to the pot. Stir in heavy cream, thyme, salt, and pepper.
- Make dumpling dough: stir together flour, baking powder, and salt. Add milk and melted butter, mixing just until a shaggy dough forms.
- Drop heaping spoonfuls of dough onto the simmering soup. Cover and steam for 15 minutes without lifting the lid.
Notes
Don't peek at the dumplings while they steam. Lifting the lid lets steam escape and they won't cook evenly. Set a timer and walk away.
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 30g | Fat: 16g | Sodium: 950mg | Fiber: 2g