Name: Nostalgic Creamy Chicken And Dumplings: 1 Pot Magic
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken thighs or breasts; 8 cups low-sodium chicken broth; 2 cups water; 2 carrots, diced; 2 celery stalks, diced; 1 medium onion, chopped; 3 cloves garlic, minced; 1 cup frozen peas; 1 bay leaf; 1 tsp dried thyme; 1/2 tsp black pepper; 1 tsp salt; 1/2 cup heavy cream; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; Dumplings: 2 cups all-purpose flour; Dumplings: 1 tbsp baking powder; Dumplings: 1 tsp salt; Dumplings: 2 tbsp cold unsalted butter, cubed; Dumplings: 1 cup whole milk

Description

Nostalgic Creamy Chicken and Dumplings delivers comforting, homemade flavor. This recipe guides you through making tender shredded chicken in a rich broth, finished with a creamy sauce and fluffy, homemade dumplings. It is simple enough for any new cook to master.

Ingredients

2 lbs boneless, skinless chicken thighs or breasts
8 cups low-sodium chicken broth
2 cups water
2 carrots, diced
2 celery stalks, diced
1 medium onion, chopped
3 cloves garlic, minced
1 cup frozen peas
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper
1 tsp salt
1/2 cup heavy cream
2 tbsp unsalted butter
2 tbsp all-purpose flour
Dumplings: 2 cups all-purpose flour
Dumplings: 1 tbsp baking powder
Dumplings: 1 tsp salt
Dumplings: 2 tbsp cold unsalted butter, cubed
Dumplings: 1 cup whole milk

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Instructions

Place chicken, broth, water, carrots, celery, onion, garlic, bay leaf, thyme, salt, and pepper in a large pot. Bring to a boil, then reduce heat to a simmer. Cover and cook until chicken is tender, about 25–30 minutes.
Remove chicken, shred it, and discard the bay leaf.
Melt 2 tbsp butter in a small saucepan over medium heat. Whisk in 2 tbsp flour to create a roux. Cook for 2 minutes. Whisk the roux into the simmering soup base.
Return shredded chicken and peas to the pot. Stir in heavy cream. Cook on low while preparing the dumplings.
For the dumplings: Whisk flour, baking powder, and salt in a bowl. Cut in the cold butter using a fork until the mixture resembles coarse crumbs. Stir in milk just until a dough forms. Do not overmix.
Drop tablespoonfuls of the dough onto the bubbling soup. Cover the pot immediately. Simmer for 15 minutes without lifting the lid. The dumplings will puff up and cook through.
Remove the lid. If the soup needs more thickness, simmer uncovered for an extra 2–3 minutes.
Spoon into bowls and serve warm.

Notes

For a faster version, substitute rotisserie chicken and canned biscuits for the homemade components.
Adjust the final consistency by adding more cream for richness or more broth for a thinner soup.
Reheat leftovers gently on the stove to keep the dumplings soft.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American