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Chicken and Dumplings

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion diced
  • 3 medium carrots peeled and sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 3 cups cooked chicken shredded or cubed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 3 tablespoons melted butter
  • 1/4 cup fresh parsley chopped

Method
 

  1. In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat and sauté onion, carrots, and celery until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute, then pour in chicken broth and bring to a boil.
  3. Add cooked chicken, thyme, and black pepper, then reduce heat to maintain a gentle simmer.
  4. In a medium bowl, whisk together flour, baking powder, and salt, then stir in milk and melted butter until just combined to form a thick batter.
  5. Drop dumpling batter by heaping tablespoonfuls onto the simmering soup, spacing them evenly.
  6. Cover the pot with a lid and simmer for 15-20 minutes without lifting the lid, until dumplings are cooked through and fluffy.
  7. Gently stir in fresh parsley and serve hot in bowls.