Chicken Dumplings are the ultimate comfort food. A hearty, flavorful dish perfect for cold nights, featuring tender chicken in a savory broth with pillowy, soft dumplings. A staple in Southern cuisine, this recipe brings the warmth of home-cooked meals right to your table. Whether you’re serving it up for a family dinner or a cozy weekend treat, it’s sure to please everyone.
Chicken Dumplings
Course: Main, SoupCuisine: American, SouthernDifficulty: Medium4
servings15
minutes30
minutes350
kcal45
minutesIngredients
- For the Chicken and Broth:
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
1 cup carrots, diced
1 cup celery, diced
1 cup peas (optional)
- For the Dumplings:
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
½ cup milk
4 tablespoons butter, melted
1 egg
Fresh parsley (for garnish, optional)
Directions
- Prepare the Chicken Broth: In a large pot, heat olive oil over medium heat. Add diced chicken and cook for 5-7 minutes, until browned on all sides. Remove the chicken from the pot and set it aside.
- Cook the Vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for 5 minutes, or until the vegetables begin to soften. Add the chicken broth, salt, pepper, thyme, and bay leaf. Bring to a boil.
- Simmer the Soup: Reduce the heat and let the broth simmer for about 15 minutes, allowing the vegetables to become tender.
- Prepare the Dumplings: While the soup is simmering, in a mixing bowl, combine flour, baking powder, salt, and sugar. Stir in the milk, melted butter, and egg until just combined. Be careful not to overmix.
- Add the Chicken Back In: Return the cooked chicken to the pot, along with any juices. Stir in the peas (if using) and let the soup simmer for an additional 5 minutes.
- Form the Dumplings: Using a spoon, drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and let the dumplings cook for 10-12 minutes. Don’t lift the lid while the dumplings are cooking to ensure they cook through.
- Final Touches: Once the dumplings are cooked, remove the bay leaf and give the soup a gentle stir. Garnish with freshly chopped parsley before serving.
Notes
- If you’re meal prepping, store the soup and dumplings separately to maintain the fluffiness of the dumplings. Reheat the broth and add the dumplings when ready to serve.
Nutrition Facts (Per Serving):
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 45g
- Fats: 10g
- Fiber: 4g
- Vitamins: A (15% DV), C (20% DV)
Tips & Tricks:
- Make it richer: Add a splash of heavy cream to the broth for extra richness.
- For a veggie version: Swap out the chicken for tofu and add extra vegetables like zucchini or mushrooms.
- Spicy twist: Toss in a pinch of cayenne pepper or red pepper flakes for a bit of heat.
- Dumpling variety: Experiment with adding grated cheese or herbs to the dumpling batter for added flavor.
“Soup is the ultimate comfort food, and these Chicken Dumplings take it to a whole new level of cozy!”
