Print

Chicken and Dumplings: Easy Homemade Fall Comfort Soup

chicken and dumplings - featured image
Print Recipe

This chicken and dumplings recipe is pure comfort food magic—fluffy, tender dumplings floating on top of a creamy, fragrant chicken stew. It’s quick, easy, and perfect for those crisp fall evenings when you need a hug in a bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and sliced (about 1.5 cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup frozen peas
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley (optional)
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions

  1. Melt the 2 tablespoons of butter in your Dutch oven over medium heat. Once foaming, add diced onion, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.
  2. Stir in minced garlic and cook for 30 seconds until fragrant. Sprinkle 1/3 cup flour over vegetables and stir constantly for 2 minutes to create a roux.
  3. Slowly pour in chicken broth while whisking vigorously, adding in three additions. Add milk, dried thyme, rosemary, salt, and pepper. Bring to a gentle simmer (about 4-5 minutes).
  4. Stir in shredded chicken and frozen peas. Let simmer for 5 minutes while preparing dumpling dough. Taste and adjust seasoning.
  5. In a medium bowl, whisk together 1.5 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and dried parsley. Cut in cold butter pieces until mixture resembles coarse crumbs. Make a well and pour in buttermilk. Stir just until combined (10-15 strokes). Dough will be sticky and shaggy.
  6. Using two spoons, drop rounded tablespoons of dough onto the simmering soup (about 12-14 dumplings). Space them out evenly. Do not press them down.
  7. Immediately cover pot with a tight-fitting lid. Reduce heat to low and simmer for 18 minutes. Do NOT lift the lid during this time.
  8. After 18 minutes, remove lid. Dumplings should be puffed and cooked through. Insert a toothpick into center of a dumpling—it should come out clean. If still doughy, cover and cook 3-5 more minutes. Let rest 5 minutes off heat before serving.

Notes

Keep butter cold for dumplings. Do not overmix dough. Use rotisserie chicken for shortcut. Taste broth before adding dumplings. Let pot rest 5 minutes before serving. Dumplings will absorb liquid as they sit; add broth when reheating.

Nutrition

Keywords: chicken and dumplings, fall comfort food, chicken soup, homemade dumplings, easy chicken recipe, comfort food, fall recipe

Find it online: https://goldensimmer.com/chicken-and-dumplings-easy-homemade-fall-comfort-soup/