🍗 Chicken & Dumplings 😍
Nothing says Southern comfort food like a big bowl of homemade Chicken & Dumplings! ❤️ Tender chicken, soft, fluffy dumplings, and a rich, creamy broth come together in this old-fashioned family favorite. Just like Grandma used to make, it’s warm, hearty, and perfect for a cozy dinner!
Ingredients:
For the chicken soup:
- 2 lbs boneless, skinless chicken thighs or breasts
- 6 cups chicken broth
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- ½ cup heavy cream (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 2 tablespoons chopped fresh parsley
For the dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons cold butter
- ¾ cup milk
Method:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until softened, then stir in the garlic.
- Add the chicken, chicken broth, thyme, poultry seasoning, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the chicken is fully cooked.
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the broth.
- To make the dumplings, whisk together the flour, baking powder, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually stir in the milk until a soft dough forms. Do not overmix.
- Bring the soup to a gentle simmer. Drop spoonfuls of dumpling dough directly into the broth, leaving a little space between them.
- Cover the pot and cook for 15–18 minutes without lifting the lid, until the dumplings are fluffy and cooked through.
- Gently stir in the heavy cream, if using, and add the fresh parsley. Taste and adjust the seasonings as needed.
- Ladle into bowls and serve hot with warm biscuit