🍗 Chicken and Dumplings
A comforting, creamy chicken soup topped with fluffy homemade dumplings. This easy version is perfect for a cozy family dinner.
Ingredients
For the Chicken Soup
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700 g (1½ lb) boneless chicken thighs or breasts
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1 tablespoon butter or cooking oil
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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2 cloves garlic, minced
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6 cups chicken broth
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½ teaspoon dried thyme
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½ teaspoon black pepper
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1 teaspoon salt, or to taste
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½ cup milk or cream
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2 tablespoons flour
For the Dumplings
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1½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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¾ cup milk
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2 tablespoons melted butter
Instructions
1. Cook the Chicken
Heat butter or oil in a large pot. Add the chicken and cook until lightly browned. Remove it temporarily and set aside.
2. Cook the Vegetables
Add onion, carrots, and celery to the same pot. Cook for about 5 minutes, then add the garlic and cook for another 30 seconds.
3. Make the Soup
Sprinkle the flour over the vegetables and stir for about 1 minute.
Gradually pour in the chicken broth while stirring to prevent lumps. Add thyme, pepper, and salt.
Return the chicken to the pot. Cover and simmer for about 15–20 minutes, or until the chicken is completely cooked.
Remove the chicken, shred it with two forks, and return it to the pot.
4. Make the Dumplings
In a bowl, combine the flour, baking powder, and salt.
Add the milk and melted butter. Stir just until a soft dough forms. Don’t overmix or the dumplings can become tough.
5. Add the Dumplings
Bring the soup to a gentle simmer. Drop spoonfuls of dough into the soup, leaving a little space between them.
Cover the pot and cook for approximately 15 minutes without lifting the lid.
The dumplings should become fluffy and cooked through.
6. Finish
Stir in the milk or cream and simmer gently for another 2–3 minutes. Taste and adjust the seasoning.
🍲 Serving Tip
Serve immediately with a little chopped parsley or cilantro on top. The soup will thicken as it sits, so add a splash of warm broth if it becomes too thick.
Tip: Chicken thighs tend to stay juicier than chicken breasts and work especially well in this recipe.
