Classic Chicken and Dumplings

By Tracy

6 Person

45 Minutes

303 Calories

This easy recipe for Chicken and Dumplings is the ideal comfort food. A hearty recipe that uses roasted chicken, fluffy buttermilk and chive dumplings that's both simple to make and shockingly easy to lose yourself in for a moment or two. This yummy and warm recipe is one that is always a winner. You can’t go wrong with making this on a chilly day and enjoying a nice big bowl in front of the fire. This classic recipe will never get old.

Ingredients

Chicken Soup

1/2 cup peas frozen
1/2 tsp. pepper
1/2 tsp. salt
1/3 cup all-purpose flour
4 cups chicken broth
1/2 tsp. thyme dried
1 stalk celery chopped
1 large carrot chopped
1 onion chopped
1 tbsp. olive oil
2 cups roasted chicken shredded

Dumplings

1/2 cup buttermilk
2 tbsp. chives chopped
1/2 tsp. salt
2 tsp. baking powder
1 egg beaten
1 cup all-purpose flour

Method

01

In a large Dutch oven add the oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.
02

In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
03

While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
04

Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.
05

Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam.
06

After about 15 minutes use a toothpick to test if the dumplings are cooked through. Serve and enjoy!

Related Tags

Chicken Recipes

Chicken Soup Recipes

Chicken and Dumplings

Easy Chicken Recipes

Healthy Recipes

Classic Chicken and Dumplings

3.5

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 303 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Chicken Soup

1/2 cup peas frozen

1/2 tsp. pepper

1/2 tsp. salt

1/3 cup all-purpose flour

4 cups chicken broth

1/2 tsp. thyme dried

1 stalk celery chopped

1 large carrot chopped

1 onion chopped

1 tbsp. olive oil

2 cups roasted chicken shredded

Dumplings

1/2 cup buttermilk

2 tbsp. chives chopped

1/2 tsp. salt

2 tsp. baking powder

1 egg beaten

1 cup all-purpose flour

03 Method

Step 1

In a large Dutch oven add the oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.

Step 2

In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.

Step 3

While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.

Step 4

Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.

Step 5

Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam.

Step 6

After about 15 minutes use a toothpick to test if the dumplings are cooked through. Serve and enjoy!

04 Author