Name: Chicken and Dumplings – Cozy One-Pot Comfort Classic
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 ribs celery, diced; 2 large carrots, diced; 1 yellow onion, chopped; 1 clove garlic, minced; 5 tablespoons unsalted butter; 1/3 cup all-purpose flour; 6 cups low-sodium chicken broth; 4 teaspoons chicken bouillon paste (or 4 bouillon cubes); 1/4 teaspoon dried thyme; 1/4 teaspoon dried sage; 1/4 teaspoon dried rosemary; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1½ pounds boneless, skinless chicken breasts or thighs; 12 ounces evaporated milk; 1/2 cup frozen peas; Fresh chopped parsley for garnish; 1 2/3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 3/4 cup milk; 1/4 cup sour cream; 2 tablespoons unsalted butter, melted

Description

Chicken and dumplings is a classic one-pot comfort meal made with tender chicken, creamy broth, vegetables, and fluffy homemade dumplings.

Ingredients

For the Soup:

2 tablespoons olive oil

2 ribs celery, diced

2 large carrots, diced

1 yellow onion, chopped

1 clove garlic, minced

5 tablespoons unsalted butter

1/3 cup all-purpose flour

6 cups low-sodium chicken broth

4 teaspoons chicken bouillon paste (or 4 bouillon cubes)

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried rosemary

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1½ pounds boneless, skinless chicken breasts or thighs

12 ounces evaporated milk

1/2 cup frozen peas

Fresh chopped parsley for garnish

For the Dumplings:

1 2/3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

3/4 cup milk

1/4 cup sour cream

2 tablespoons unsalted butter, melted

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Instructions

1. In a large wide pot over medium heat, warm olive oil. Add diced celery, carrots, and onion. Sauté for 3 minutes. Stir in garlic and cook for another 30 seconds. Add butter and flour, whisking for 1 minute to create a light roux.

2. Gradually pour in chicken broth and bouillon while scraping the bottom of the pot. Stir in thyme, sage, rosemary, salt, and pepper.

3. Place the chicken into the pot. Bring to a boil, then cover, reduce heat, and simmer for 10–12 minutes or until chicken is fully cooked. Remove chicken and set aside.

4. Add evaporated milk and frozen peas to the soup. Stir and keep warm on low heat.

5. In a medium bowl, whisk flour, baking powder, and salt. Add milk, sour cream, and melted butter. Stir gently until just combined.

6. Bring soup to a gentle simmer. Drop small spoonfuls of dough over the top. Cover and simmer on low for 12–15 minutes without lifting the lid.

7. Check dumplings for doneness. Chop the cooked chicken and return it to the pot. Garnish with parsley and serve warm.

Notes

Do not overmix the dumpling dough to keep them fluffy.

Keep the lid closed while dumplings cook so steam can fully cook them.

Add a splash of broth when reheating leftovers to loosen the soup.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: One-Pot & Easy Meals
Method: Simmering
Cuisine: American