Chicken and Dumplings
Chicken and dumplings is the perfect comforting dish made with tender chicken, soft dumplings, and a creamy broth. It’s the ultimate one-pot meal for a cozy evening with family and friends. Easy to prepare with minimal ingredients, this recipe is perfect for all skill levels and will warm you up on a chilly day!
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (or thighs)
- 1 medium onion diced
- 2 garlic cloves minced
- 3 cups chicken broth
- 1 cup whole milk or non-dairy milk for dairy-free
- 2 cups frozen mixed vegetables carrots, peas, and corn
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup all-purpose flour or gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter
- ¾ cup milk or non-dairy milk
- Fresh parsley for garnish optional
Instructions
- Prepare the Chicken: Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook until golden brown, about 7-8 minutes per side. Remove the chicken from the pot and shred it using two forks. Set aside.
- Make the Soup Base: In the same pot, add diced onion and minced garlic. Cook for 2-3 minutes until softened. Add the chicken broth, whole milk, frozen vegetables, salt, pepper, and thyme. Bring to a simmer.
- Prepare the Dumplings: In a mixing bowl, combine flour, baking powder, and salt. Add butter and mix until the mixture becomes crumbly. Stir in the milk to form a dough.
- Cook the Dumplings: Drop spoonfuls of the dumpling dough into the simmering soup. Cover and cook for 12-15 minutes without lifting the lid.
- Assemble: Stir in the shredded chicken and let it simmer for another 5 minutes.
- Serve: Garnish with fresh parsley, serve, and enjoy your comforting chicken and dumplings!
Notes
For a creamier broth, add a splash of heavy cream.
For a spicier kick, consider adding a pinch of red pepper flakes.
You can substitute the chicken for tofu or extra vegetables for a vegetarian version.
If making ahead, store the soup and dumplings separately to prevent the dumplings from becoming too soggy.