🍗 Chicken and Dumplings (Classic Comfort Style)
Creamy, cozy, and perfect for a cold day.
🛒 Ingredients
Soup Base
- 2 tbsp butter
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 tbsp flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- ½ cup heavy cream (optional, for richness)
- ½ tsp dried thyme
- Salt & black pepper to taste
Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp chopped parsley (optional)
- 1 cup milk
- 2 tbsp melted butter
👩🍳 Instructions
1️⃣ Make the Soup
- In a large pot or Dutch oven, melt butter over medium heat.
- Sauté onion, carrots, and celery 5–7 minutes until softened.
- Stir in flour and cook 1 minute (this thickens the broth).
- Slowly whisk in chicken broth.
- Add chicken, thyme, salt, and pepper. Simmer 10 minutes.
- Stir in cream if using.
2️⃣ Make the Dumplings
- Mix flour, baking powder, salt, and parsley.
- Stir in milk and melted butter until just combined (don’t overmix).
3️⃣ Cook the Dumplings
- Bring soup to a gentle simmer.
- Drop spoonfuls of dough onto the simmering soup.
- Cover and cook 15 minutes (do not lift lid!).
- Dumplings should be fluffy and cooked through.
🥣 Slow Cooker Version
- Add soup ingredients (except cream) to slow cooker.
- Cook Low 6–7 hrs or High 3–4 hrs.
- Stir in cream.
- Drop dumplings on top, cover, cook High 1 hour.
🔥 Easy Shortcut Version
- Use refrigerated biscuit dough (cut into quarters) instead of homemade dumplings.
- Simmer gently 15–20 minutes until cooked through.
If you’d like, I can also give you:
- 🧄 Southern-style thick and creamy
- 🥕 Healthy/lightened-up version
- 🥣 Old-fashioned rolled dumplings (flat noodle style)
- ❄️ Freezer-friendly version
