The Best Chicken and Dumplings
Indulge in the ultimate comfort food with *The Best Chicken and Dumplings*, a hearty classic bursting with flavor and coziness. This recipe features tender, shredded chicken simmered in a velvety broth seasoned with thyme, fresh vegetables, and a touch of garlic for depth. The crowning glory is the delicate, fluffy dumplings made from scratch, gently steaming to perfection right in the pot. With just 15 minutes of prep time and straightforward steps, this one-pot wonder is ideal for busy weeknights or cozy family dinners. Serve it steaming hot for a meal that feels like a warm hug—pure comfort in every spoonful! Perfect keywords: comfort food, easy chicken and dumplings, homemade dumplings, one-pot meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 8 cups Chicken broth
- 2 medium Carrots (peeled and chopped)
- 2 stalks Celery (chopped)
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 3 tablespoons Unsalted butter
- 0.25 cup All-purpose flour (for thickening)
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 piece Bay leaf
- 2 cups All-purpose flour (for dumplings)
- 1 tablespoon Baking powder
- 1 teaspoon Salt (for dumplings)
- 0.75 cup Whole milk (for dumplings)
- 2 tablespoons Unsalted butter (melted, for dumplings)
Instructions
In a large Dutch oven or pot, melt 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery and cook for 5-7 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle 1/4 cup of flour over the vegetables and stir well to coat. Cook for 1-2 minutes, allowing the raw flour taste to cook off.
Slowly whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Add the chicken breasts, salt, black pepper, dried thyme, and the bay leaf to the pot. Cover and simmer for 20 minutes, or until the chicken is fully cooked and tender.
While the chicken is cooking, make the dumpling dough. In a medium bowl, whisk together 2 cups of flour, baking powder, and 1 teaspoon of salt. Add the melted butter and 3/4 cup of milk, stirring until just combined. Be careful not to overmix; the dough should be slightly sticky.
Remove the chicken breasts from the pot and shred them with two forks. Discard the bay leaf.
Return the shredded chicken to the pot and stir in 1 cup of milk, bringing the mixture back to a simmer.
Using a spoon or small cookie scoop, drop tablespoon-sized dollops of the dumpling dough onto the surface of the simmering broth. The dumplings will expand as they cook, so leave some space between them.
Cover the pot and let the dumplings cook for 15 minutes. Do not lift the lid during this time to ensure the dumplings steam properly.
Once the dumplings are fluffy and cooked through, ladle the chicken and dumplings into bowls and serve warm.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
