Comforting Chicken and Dumplings

Description

Indulge in the warmth and comfort of homemade Chicken and Dumplings, a nourishing classic that promises a delicious juxtaposition of tender chicken pieces and airy dumplings soaked in a creamy, flavorful broth. This satisfying dish is perfect for chilly evenings or whenever you need a comforting meal that feels like a warm hug.

Ingredients

• 2 tablespoons olive oil
• 1/2-3/4 pound boneless chicken fillets, cut into bite-size pieces
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1 cup carrots, peeled and chopped
• 1/2 cup celery, chopped
• 1/2 cup onion, diced
• 1/2 tablespoon fresh thyme or 1/2 teaspoon dry thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups chicken stock
• 1/4 cup half and half
• 1 large bay leaf
• 1/2 cup frozen peas
• 3 tablespoons fresh parsley, chopped
• Dumplings:
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh parsley, finely chopped
• 1/2 cup half and half

Step-by-step Directions

1. Preparing the Chicken

Heat one tablespoon of olive oil in a soup pot or Dutch oven over medium heat. Add the bite-sized pieces of chicken, seasoning well with salt, pepper, and garlic powder. Cook until the chicken is browned on all sides then remove it from the pot and set aside.

2. Cooking the Vegetables

In the same pot, utilize the remaining olive oil to sauté the carrots, celery, and onion, with thyme added for flavor. Cook for 3-4 minutes or until the vegetables start to soften.

3. Making the Roux

Reduce the heat to low and melt the butter in the pot. Sprinkle the flour over the vegetables, stirring constantly, and cook for about 1 minute to form a roux.

4. Adding Liquids and Chicken

Gradually add the chicken stock and half and half, stirring continuously. Reintroduce the chicken to the pot along with a bay leaf. Adjust the seasoning with salt and bring to a boil, then cover and simmer for 10 minutes.

5. Adding Peas and Parsley

After the simmering, add the frozen peas and fresh parsley. Stir into the mixture and continue cooking for another few minutes.

6. Making and Cooking Dumplings

Combine the flour, baking powder, salt, and chopped parsley for dumplings. Gradually mix in the half and half to form a thick batter. Drop tablespoon-sized dollops of the dumpling batter into the simmering pot. Cover and let simmer for 15 minutes until the dumplings are cooked through.

Servings & Preparation Time

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4

Tips for Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stovetop over low heat until thoroughly warmed. Add a little extra broth if the soup becomes too thick upon reheating.
• It is not recommended to freeze the dish once the dumplings are combined, as they may become soggy upon thawing.

Conclusion

This Chicken and Dumplings recipe encapsulates the essence of home-cooked comfort food. With tender chunks of chicken, homemade dumplings, and a savory broth, it makes a full meal that satisfies both hunger and the soul. Enjoy this timeless dish that has been warming hearts for generations.

Comforting Chicken and Dumplings

---

• Author: Dulcia
• Total Time: 1 hour
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Indulge in the warmth and comfort of homemade Chicken and Dumplings, a nourishing classic that promises a delicious juxtaposition of tender chicken pieces and airy dumplings soaked in a creamy, flavorful broth. This satisfying dish is perfect for chilly evenings or whenever you need a comforting meal that feels like a warm hug.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1/2–3/4 pound boneless chicken fillets, cut into bite-size pieces
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1 cup carrots, peeled and chopped
• 1/2 cup celery, chopped
• 1/2 cup onion, diced
• 1/2 tablespoon fresh thyme or 1/2 teaspoon dry thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups chicken stock
• 1/4 cup half and half
• 1 large bay leaf
• 1/2 cup frozen peas
• 3 tablespoons fresh parsley, chopped
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh parsley, finely chopped
• 1/2 cup half and half

---

Instructions

1. Preparing the Chicken Heat one tablespoon of olive oil in a soup pot or Dutch oven over medium heat. Add the bite-sized pieces of chicken, seasoning well with salt, pepper, and garlic powder. Cook until the chicken is browned on all sides then remove it from the pot and set aside.
2. Cooking the Vegetables In the same pot, utilize the remaining olive oil to sauté the carrots, celery, and onion, with thyme added for flavor. Cook for 3-4 minutes or until the vegetables start to soften.
3. Making the Roux Reduce the heat to low and melt the butter in the pot. Sprinkle the flour over the vegetables, stirring constantly, and cook for about 1 minute to form a roux.
4. Adding Liquids and Chicken Gradually add the chicken stock and half and half, stirring continuously. Reintroduce the chicken to the pot along with a bay leaf. Adjust the seasoning with salt and bring to a boil, then cover and simmer for 10 minutes.
5. Adding Peas and Parsley After the simmering, add the frozen peas and fresh parsley. Stir into the mixture and continue cooking for another few minutes.
6. Making and Cooking Dumplings Combine the flour, baking powder, salt, and chopped parsley for dumplings. Gradually mix in the half and half to form a thick batter. Drop tablespoon-sized dollops of the dumpling batter into the simmering pot. Cover and let simmer for 15 minutes until the dumplings are cooked through.

• Prep Time: 20 minutes
• Cook Time: 40 minutes