Homemade Chicken and Dumplings

Homemade Chicken and Dumplings

Nothing speaks of comfort food more than Chicken and dumplings made in a thick, flavorful broth loaded with vegetables and topped with tender, fluffy homemade dumplings.

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Course: Main Course

Cuisine: American

Keyword: chicken and dumplings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings:

Calories: 551kcal

Author: Sharon Knott

Ingredients

2 tablespoons butter (salted or unsalted)
2 large carrots (cut into ¼ inch pieces)
2½ celery stalks (cut into ¼ inch pieces)
½ yellow onion (diced)
2 garlic cloves (minced)
3½ tablespoon all-purpose flour
3 cups chicken broth (unsalted)
¼ cup whole milk
1¼ teaspoon salt
¼ teaspoon ground black pepper
1½ chicken breasts (cut into ¾ - 1 inch pieces)

Dumplings

1 cup all-purpose flour
½ tablespoon baking powder
½ teaspoon garlic powder
⅛ teaspoon black pepper
¼ tablespoon dried parsley
¾ teaspoon salt
½ cup milk (warm)
1½ tablespoon melted butter (unsalted)

Instructions

Preheat oven to 300° F.
In medium dutch oven over medium heat, melt butter and add the diced carrots, celery and onion. Cook for 7 minutes.
Add minced garlic and sauté for 1 minute.
Sprinkle in 3.5 tablespoons flour and stir for 2 minutes.
Slowly whisk in chicken broth and milk until soup is smooth.
Drop in cut chicken, salt and pepper.
Cover with lid and cook in oven for 30 minutes.

Dumplings

In a bowl, whisk together flour, baking powder, garlic powder, salt, pepper, and parsley.
Make a well in the middle and stir in warm milk and butter until dough comes together. Mix only until the dry ingredients disappear.
Remove chicken soup from oven and take lid off. Using a cookie scoop or two spoons, form golf ball size balls of dough and place on top of soup evenly. (Do not push down.)
Cover and simmer on stovetop for 15 minutes.
Place in oven, uncovered and broil on high for 5-10 minutes to brown your dumplings if desired.

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