Name: Chicken and Dumplings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 medium onion, diced; 3 cloves garlic, minced; 3 carrots, peeled and sliced; 2 celery stalks, sliced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon poultry seasoning; 1/3 cup all-purpose flour; 6 cups chicken broth; 1/2 cup heavy cream; 3 cups cooked, shredded chicken (rotisserie or homemade); 1 cup frozen peas; 2 cups all-purpose flour (for dumplings); 1 tablespoon baking powder; 1/2 teaspoon salt (for dumplings); 1/4 teaspoon garlic powder; 1/4 teaspoon dried parsley; 3/4 cup milk; 4 tablespoons unsalted butter, melted

Description

A cozy and comforting one-pot meal featuring tender shredded chicken, hearty vegetables, and fluffy biscuit-style dumplings simmered in a creamy, flavorful broth.

Ingredients

2 tablespoons butter

1 medium onion, diced

3 cloves garlic, minced

3 carrots, peeled and sliced

2 celery stalks, sliced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 teaspoon poultry seasoning

1/3 cup all-purpose flour

6 cups chicken broth

1/2 cup heavy cream

3 cups cooked, shredded chicken (rotisserie or homemade)

1 cup frozen peas

2 cups all-purpose flour (for dumplings)

1 tablespoon baking powder

1/2 teaspoon salt (for dumplings)

1/4 teaspoon garlic powder

1/4 teaspoon dried parsley

3/4 cup milk

4 tablespoons unsalted butter, melted

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Instructions

Melt butter in a large pot over medium heat. Add onion, carrots, and celery and sauté for 5–6 minutes until softened.
Add garlic, salt, pepper, thyme, and poultry seasoning. Cook for another minute.
Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes.
Gradually whisk in the chicken broth and bring to a boil.
Reduce heat to a simmer. Stir in heavy cream and shredded chicken. Simmer uncovered for 10 minutes.
Meanwhile, prepare the dumplings by whisking together flour, baking powder, salt, garlic powder, and parsley in a bowl.
Stir in milk and melted butter until just combined—do not overmix.
Drop spoonfuls (about 1 tablespoon each) of the dumpling dough into the simmering soup.
Cover the pot with a lid and cook undisturbed for 15 minutes.
Uncover, stir in the frozen peas, and cook for 5 more minutes until heated through.
Serve hot, optionally garnished with fresh herbs.

Notes

Don’t overmix dumpling dough to keep them light and fluffy.

Use leftover or rotisserie chicken to save time.

Soup base can be frozen without dumplings.

Add red pepper flakes for a spicy variation.

For gluten-free, substitute 1:1 gluten-free flour in both soup and dumplings.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 412
Sugar: 5g
Sodium: 840mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 22g
Cholesterol: 90mg