Description
A rich and comforting creamy chicken and dumplings dish made with tender chicken, fluffy dumplings, and a velvety herb-infused broth.
Ingredients
2 tablespoons olive oil
2 celery stalks, diced
2 large carrots, diced
1 yellow onion, chopped
1 garlic clove, minced
5 tablespoons unsalted butter
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
4 teaspoons chicken bouillon paste
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken
12 ounces evaporated milk
1/2 cup frozen peas
Fresh parsley
1 2/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup sour cream
2 tablespoons butter, melted
Instructions
1. Heat oil and sauté celery, carrots, and onion for 3 minutes. Add garlic and cook 30 seconds.
2. Stir in butter, melt, then whisk in flour for 1 minute.
3. Gradually add broth, scraping the pot. Add bouillon and seasonings.
4. Add chicken, bring to boil, then simmer covered for 10 minutes.
5. Remove chicken. Stir in milk and peas.
6. Mix dumpling ingredients until just combined.
7. Drop dough spoonfuls onto simmering soup.
8. Cover and cook 12–15 minutes.
9. Shred chicken and return to pot. Stir and serve with parsley.
Notes
Do not overmix dumplings to keep them fluffy.
Keep the lid closed while dumplings cook.
Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American