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Bowl of creamy chicken and dumplings with carrots, celery and fresh herbs

Chicken and Dumplings

Fluffy dumplings floating in creamy golden broth. This is the bowl that fixes a long day.
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Servings: 6 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup milk
  • 3 cups shredded cooked chicken
  • 1 tsp dried thyme
  • Salt and black pepper to taste
Dumplings
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 tbsp cold butter cubed
  • ¾ cup milk

Equipment

  • Large pot with a lid

Method
 

  1. Melt 2 tbsp butter in a large pot over medium heat. Sauté the onion, carrots, and celery 6–7 minutes, until softened. Add garlic and cook 30 seconds.
  2. Stir in ⅓ cup flour and cook 1 minute. Slowly whisk in the chicken broth and 1 cup milk until smooth.
  3. Add the chicken, thyme, salt, and pepper. Simmer 10 minutes.
  4. Make the dumplings: whisk 1½ cups flour, baking powder, and ½ tsp salt. Cut in the cold butter until crumbly, then stir in ¾ cup milk just until combined.
  5. Drop tablespoon-size dumplings onto the simmering soup. Cover and cook 12–15 minutes WITHOUT lifting the lid, until the dumplings are puffed and cooked through!

Notes

Don't lift the lid while the dumplings cook.