Creamy Chicken and Dumplings
Quick and easy homemade chicken and dumplings, featuring shredded chicken, carrots, celery and made-from-scratch dumplings.
Don't be intimidated by Chicken and Dumplings. Recipes don't get much better, or easier, than this. Why? Because these version features drop dumplings. The dumplings are made by whisking together some dry ingredients and stirring in a bit of dairy. Then, you simply drop them into the broth, add a lid and voila! Fifteen minutes later, you will be serving one of the most cherished comfort foods of all time. Nothing to it.
3 tbsp of Olive Oil, separated
2-3 Chicken Breasts, 1 ½ lb total
3 lg Carrots, peeled & sliced at a ¼” bias
3 stalks Celery, sliced at a ¼” bias
Yellow Onion, diced
4 c Unsalted Chicken Broth
1 c Heavy Cream
Kosher Salt and Black Pepper
Dumplings:
2 c All Purpose Flour
2 ¼ tsp Baking Powder
1 tsp Kosher Salt
1 c Whole Milk
QUICK FIX TIP:
If you're trying to get dinner ready in a hurry, try purchasing a rotisserie chicken from the grocery store and subbing it into the recipe.
Preheat oven to 375°
Place chicken over a baking rack set upon a rimmed baking sheet. Drizzle one tbsp of olive oil over chicken and rub on both sides. Season with 2 tsp of salt and 1 tsp pepper. Pat lightly to adhere to chicken. Bake for 30-35 minutes, until cooked through. Set aside to cool.
Place enameled cast iron Dutch oven, or large pot, over medium high heat and add two tbsp of olive oil. Add carrots, celery and onion and sauté until coated evenly in oil. Place lid over Dutch oven and allow to cook for 5-8 minutes, until carrots have slightly softened. Add broth and bring to a boil. Lower heat to medium low and simmer for 15 minutes. Cut chicken, against the grain, into 1” slices and shred into bite sized chunks. Add chicken to the pot and allow to simmer with vegetables for 10 more minutes.
For the dumplings, whisk together flour, baking powder and salt in a medium sized mixing bowl. Stir in milk until completely incorporated.
Drop a tbsp of dough into the broth one at a time. Delicately, stir the dumplings so all sides are moistened and cover to simmer for 15-20 minutes. Once dumplings have finished cooking, pour in heavy cream. Season to taste with kosher salt and black pepper and serve.
Makes 6 Servings
Pairs well with:
