A quintessential comfort food, chicken and dumplings even sounds soothing. Just say chicken and dumplings over and over to yourself until you feel all warm and cozy inside. In some recipes, the dumplings are little more than clumps of dough in broth…not so here. The method of dropping balls of dough to cook on top of the broth turns out awesome baseball-sized dumpling that just puff up with yum. While the dumplings are great just as they are, feel free to experiment with adding ingredients to your dough; dried thyme is especially delicious!
A flavor-packed base of chicken, vegetables, and broth makes the perfect base for these cloud-like dumplings to float upon. You can take a big shortcut by using prepared chicken (canned, or store-bought roasted), but the method outlined below will deliver a ton of flavor with just a little more work.
| Servings | Prep Time |
| 4 People | 15 Minutes |
| Cook Time |
| 1.5 Hours |
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A flavor-packed base of chicken, vegetables, and broth makes the perfect base for these cloud-like dumplings to float upon. You can take a big shortcut by using prepared chicken (canned, or store-bought roasted), but the method outlined below will deliver a ton of flavor with just a little more work.
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Ingredients
Chicken Base
- 1 Tbsp olive oil
- 1 Small onion chopped
- 1 Cup Celery diced
- 1 Cup Carrots diced
- 3 Chicken breasts boneless, skinless
- 1/2 cup Cup Dry white wine
- 3 Cups chicken broth or stock divided
- 1-1/2 Cups Water
- 1 Sprig Fresh rosemary
- 1/2 tsp Dried thyme
- 1/2 tsp Dried sage
- 1/2 tsp Dried parsley
- Salt to taste
- Black pepper to taste
Dumplings
- 2 Cups All-purpose flour
- 1 Tbsp Baking powder
- 1/2 tsp Salt
- 2 Tbsp Melted butter
- Milk
Servings: People
Instructions
- In a large heavy sauce pot or dutch oven on medium heat saute onion, celery, and carrots in olive oil until the onion and celery just start to soften, about 5 minutes.
- Add chicken breast and sear on both sides. Then add white wine, one cup of chicken broth, and rosemary. Bring liquid almost to a boil, then cover and reduce heat and simmer on low for about 20 minutes, or until chicken is cooked through. Remove chicken and shred or dice.
- Return chicken to pot along with remaining broth, water, thyme, sage, and parsley. Bring to just under a boil, then reduce heat and simmer for about 40 minutes. Add salt and pepper to taste.
- While chicken is simmering, prepare the dumplings by combining flour, baking powder, and salt in a large mixing bowl. Mix thoroughly to combine ingredients, then add in melted butter to combine.
- Add enough milk and mix to make a firm dough. Drop dumpling dough by large spoonfuls into simmering pot. Cook uncovered for 10 minutes, then cover and cook additional 10 minutes.
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