Classic Chicken and Dumplings

Name: Classic Chicken and Dumplings
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1.5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 large Yellow onion, chopped; 2 stalks Celery, chopped; 3 medium Carrots, peeled and chopped; 2 cloves Garlic, minced; 8 cups Chicken broth; 1 tsp Dried thyme; 1/2 tsp Dried sage; 1/2 cup All-purpose flour (for roux); 1/4 cup Fresh parsley, chopped, plus more for garnish; Salt and black pepper To taste; 2 cups All-purpose flour (for dumplings); 1 tbsp Baking powder; 1/2 tsp Salt (for dumplings); 1 tbsp Unsalted butter, melted; 3/4 cup Milk (or buttermilk for tangier dumplings)

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Perfect for a chilly February evening, this hearty dish brings warmth and nostalgia to the table. Tender pieces of chicken and a medley of vegetables are slow-simmered in a flavorful, aromatic broth, creating a deeply satisfying base. The star of the show, light and airy dumplings, cook directly in the broth, absorbing all the delicious flavors and completing this quintessential American comfort food.

speichern

Prep Time25 min

Cook Time60 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or potWhiskMeasuring cups and spoons

Instructions

1
Heat olive oil in a large Dutch oven or pot over medium-high heat. Season chicken with salt and pepper, then brown on all sides. Remove chicken from the pot and set aside.
2
Add chopped onion, celery, and carrots to the pot, reducing heat to medium. Sauté for 5-7 minutes until softened. Add minced garlic, thyme, and sage, cooking for another minute until fragrant.
3
Sprinkle 1/2 cup flour over the vegetables and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the chicken broth, ensuring no lumps. Bring the mixture to a simmer, then return the chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes.
4
While the chicken simmers, prepare the dumplings: In a medium bowl, whisk together 2 cups flour, baking powder, and 1/2 tsp salt. In a separate small bowl, combine melted butter and milk. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix; a few lumps are okay).
5
Increase heat under the pot to a gentle boil. Drop spoonfuls of the dumpling dough directly into the simmering broth. Cover the pot tightly and cook for 15-20 minutes, or until dumplings are cooked through and fluffy. Do not lift the lid during cooking.
6
Stir in chopped fresh parsley, adjust salt and pepper to taste. Serve hot, garnished with extra fresh parsley if desired.

Nutrition

Calories480 kcal

Protein35g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use different cuts of chicken?

Yes, boneless, skinless chicken thighs work wonderfully for this recipe and tend to stay very moist. You can also use a whole chicken and shred the meat after cooking.

Can I make the dumplings ahead of time?

It's best to make the dumpling dough just before cooking and drop them directly into the simmering stew. Pre-making them can affect their texture, making them less light and fluffy.

How do I store leftovers?

Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it's too thick.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.