Homemade Chicken and Dumplings for Cozy Comfort
This delightful recipe combines tender pieces of chicken with fluffy dumplings, all simmered in a rich, savory broth.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 2 pounds Boneless, Skinless Chicken Breasts or Thighs Cut into bite-sized pieces.
- 1 cup Diced Carrots
- 1 cup Diced Celery
- 1 cup Diced Onions
- 6 cups Low-Sodium Chicken Broth
Dumpling Mix
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup Whole Milk
- 4 tablespoons Unsalted Butter Melted.
Seasonings
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
Garnish
- to taste Fresh Parsley Chopped, for garnish.
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery, stirring occasionally until the onions become translucent, about 5 minutes.
- Add the diced chicken to the pot, seasoning it with garlic powder, onion powder, dried thyme, and a pinch of salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer and let it simmer for about 15 minutes.
- In a mixing bowl, combine the flour, baking powder, and salt. Stir in the milk until a soft dough forms.
- Drop spoonfuls of the dumpling mixture into the simmering broth, spaced apart. Cover the pot and steam the dumplings for about 15 minutes without lifting the lid.
- After 15 minutes, remove the lid. Taste the broth and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
For variations, consider adding frozen peas or corn, or using different herbs for flavor.