Easy Chicken and Dumplings

This easy chicken and dumplings is loaded with tender chicken, farm fresh vegetables, and lightly fluffy dumplings in a perfectly seasoned broth. It is the ultimate comfort food meal and a long-time family favorite.

I love a good chicken and dumpling recipe. I mean, what’s not to love about it? It’s an all-encompassing, delicious cornucopia of flavors and textures.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Carrots: I like to peel the carrots so that the bright orange color shines through. After all, food should be aesthetically appealing.
• Marjoram: It is a milder, sweeter, less intense relative of oregano. However, you can substitute oregano if needed or more convenient.
• Chicken broth: Use low-sodium chicken broth so you can control the salt.
• Peas: Use fresh or frozen peas, not canned.
• Heavy cream: You can substitute whipping cream or half and half.
• Flour: Cake flour makes lighter, fluffier dumplings, but they also fall apart more easily. All-purpose flour makes a little more dense dumplings, but they do not fall apart as easily.
• Butter: unsalted or salted

How To Make Chicken And Dumplings

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Brown the chicken breasts in a little olive oil in a large Dutch oven. Plate the chicken.
2. Add the onion, celery, and carrots to the skillet and cook until the onions and celery are tender.
3. Reduce the heat to low and add the garlic, onion powder, thyme, rosemary, and marjoram. Cook for 1 minute while stirring.
4. Add the chicken broth (reserve about ½ cup) and the chicken to the pot. Bring the mixture to a gentle boil and simmer for 10-15 minutes or until the chicken is tender. Remove the chicken from the pot and shred it.
5. Mix the cornstarch with the reserved chicken broth and stir it into the soup. Simmer the soup for a few minutes. Add the shredded chicken and peas to the pot. Slowly stir in the cream.
6. Mix the flour, baking powder, sugar, and salt. Cut in the butter with a pastry cutter. Add the milk and stir just until combined. Drop by small spoonfuls into the simmering stew. Cover and cook for 15 minutes.

Preparation Tips

• Don’t let the cream sit at room temperature for more than one hour.
• Dumplings are a personal choice. Cake flour makes lighter, fluffier dumplings, but they also fall apart more easily. All-purpose flour makes a little more dense dumplings, but they do not fall apart as easily.
• Don’t lift the pot lid while the dumplings are cooking.
• For an even faster recipe, use shredded rotisserie chicken.
• This recipe is best served promptly while the dumplings are light and fluffy and the chicken is tender.

Serving Suggestions

This is an all-inclusive dish, as you have the meat, veggies, and starch. But if you want to add a dish, think of salads or vegetables. Brussels sprout salad, Christmas salad, and mandarin orange salad are great choices. Roasted okra, sauteed asparagus, and spinach casserole all make great accompaniments.

More Chicken Recipes

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf