I can’t believe I’m writing a blog post about chicken and dumplings.
But, here it goes:
Chicken and dumplings are some of my favorite dishes to prepare for my family and friends who drop by unexpectedly. The dish consists of diced chicken, mashed potatoes, peas, and carrots in a broth that has been seasoned with onion salt, parsley flakes (or dried oregano), thyme leaves and ground black pepper.
I serve it with some warm breadsticks and sometimes even a glass of milk too.
It’s my absolute favorite!
The most important thing to remember when preparing this meal is not to overfill the pot! You’ll have plenty of soup left for seconds.
I also like preparing these delicious dumplings for my family on a cold winter’s day.
- Two lbs boneless, skinless chicken breast (905 g), cubed
- One teaspoon salt
- One cup diced yellow onion
- Two tablespoons vegetable oil
- Three minced cloves garlic cloves
- One cup sliced carrot
- Six cups chicken broth (1 ½ L)
- ½ cup heavy cream (120 mL)
- Two bay leaves
- Five tablespoons unsalted butter
- Six tablespoons all-purpose flour
- ½ teaspoon dried thyme
- Four tablespoons of minced fresh parsley
- 1 ½ cups frozen peas (225 g)
- One tablespoon baking powder
- Two cups of all-purpose flour (250 g)
- ½ teaspoon pepper
- ½ teaspoon salt
- One ⅓ cups heavy cream (320 mL)
- Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat. Cook until the chicken is browned on both sides. Take the pan out of the heat and put it aside. Add carrots and onions.
- Cook until carrots and onion are barely soft, approximately 3 minutes.
- Add garlic and stir for a further minute, or until fragrant.
- Reduce to medium-low heat, add the butter and flour, whisking continuously for 3 minutes to avoid the formation of lumps.
- Bring the chicken and any remaining juices to the saucepan and toss to coat with the roux.
- Bring the cream, chicken broth, thyme, and bay leaves to a boil. Once the soup has reached a simmer, add the frozen peas and cook for 15 minutes, covered.
Prepare the dumplings as follows:
- Combine the flour, baking powder, salt, pepper, and cream in a large mixing bowl. Stir until the mixture becomes a single lump of dough.
- Form the dough into little round balls approximately 1 inch (2 ½ cm) in diameter using a big spoon or ice cream scoop (the dough should yield 14-16 dumplings).
- Place the dough balls in the boiling soup (avoid touching them), sprinkle with parsley, and cover. Allow 15 minutes for the soup to boil or until the dumplings are done completely.
- Pour into bowls, giving each serve 1-2 dumplings.
Chicken and mushroom dumplings
You can make these dumplings with ground chicken or pork, mushroom, and of course, flour. The flour acts as a thickener in the recipe, so it is best to start by adding the water and then mixing it with the other ingredients while cooking. You will want to cook these dumplings for 8 minutes on low heat before taking them off of the fire and serving them up hot!
Most people think of chicken and dumplings when they hear the word “dumplings,” but other dishes can pair well with these tasty little morsels of heaven.
The following recipes are just a few examples of what you could make to pair your chicken and dumplings:
- Popular pairings include fried rice, beef stew, and carrot ginger soup.
- If you are craving some Chinese food on the side, try pairing the dumplings up with your favorite dish like General Tso’s Chicken.
- Instead of dumplings, you can pair these with casseroles or noodle dishes such as chicken and noodles.
To store chicken dumplings, wrap tightly in plastic wrap or put into an airtight container with lid closed tight-store in the refrigerator for up to 4 days.
If you want them fresh again after a day or two, rewarm on a cookie sheet over low heat 8-10 minutes before serving.
- Calories 196
- Total Fat – 4g
- Saturated Fat – 1.8g
- Cholesterol – 34mg
- Sodium – 657mg
- Total Carbohydrate – 17g
- Dietary Fiber 2g
- Total Sugars 7g
- Protein 10g
- Calcium 75mg
- Iron 3mg
- Potassium 375mg
- Calories 311
- Total Fat – 25g
- Saturated Fat- 12.5g
- Cholesterol – 123mg
- Sodium 279mg
Chicken dumplings are my favorite comfort food, but they can be challenging to prepare. If you are looking for a recipe that will make your family love chicken dumplings, then this is your lucky ticket.
With its simplicity and ease of preparation, this dish not only makes cooking fun but also guarantees success if it’s made with tender love and care.
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