Description
Warm your soul with this hearty Chicken and Dumplings recipe. Tender shredded chicken, flavorful vegetables, and fluffy dumplings in a savory broth make this a comforting meal perfect for any day.
Ingredients
Scale
Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie or boiled)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt (for dumplings)
- 2 tablespoons unsalted butter, melted
- 1/2 cup whole milk
Instructions
- Saute Vegetables: Heat olive oil in a large pot, saute onion, carrots, and celery until softened. Add garlic.
- Cook Soup: Pour in chicken broth, add chicken, thyme, parsley, bay leaf, salt, and pepper. Simmer for 15 minutes. Stir in peas.
- Make Dumplings: Whisk flour, baking powder, and salt. Stir in butter and milk to form dough. Drop spoonfuls into simmering soup.
- Cook Dumplings: Cover and cook for 15 minutes until dumplings are fluffy. Remove bay leaf before serving.
Notes
- You can use leftover chicken or turkey in this recipe.
- For creamier broth, stir in 1/2 cup heavy cream before adding dumplings.
- Add fresh herbs like rosemary or dill for extra flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg
