Irresistible Chicken and Dumplings (Printable)
Tender chicken and fluffy biscuit dumplings simmered in a rich, creamy broth for ultimate comfort.
# What You'll Need:
→ Chicken and Broth
01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ cup heavy cream
13 - 2 tablespoons chopped fresh parsley
→ Biscuits (Dumplings)
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - ½ teaspoon baking soda
17 - 1 teaspoon salt
18 - ⅓ cup cold unsalted butter, cubed
19 - ¾ cup cold buttermilk
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery; sauté 5 minutes until softened. Add garlic; cook 1 minute more.
02 - Add chicken, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is cooked through.
03 - Remove chicken from the pot and shred with two forks. Discard bay leaf. Return shredded chicken to the pot. Stir in heavy cream and parsley. Keep at a gentle simmer.
04 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry blender or fingers until mixture resembles coarse crumbs. Add cold buttermilk, stirring just until dough comes together. Do not overmix.
05 - Drop tablespoon-sized mounds of dough onto the simmering soup, spacing them apart. Cover the pot tightly and simmer on low (do not lift lid) for 15 minutes, until dumplings are puffed up and cooked through.
06 - Uncover, taste broth, and adjust seasoning if needed. Serve hot, garnished with extra parsley.
# Expert Advice:
01 -
- The broth develops this incredible depth from simmering the chicken right in the pot, no separate prep needed
- Biscuit dumplings stay fluffy and tender instead of turning into heavy doughy rocks
02 -
- Resist the urge to lift the lid while dumplings cook, escaping steam ruins the puff
- Cold butter and buttermilk are essential for tender dumplings that dont turn tough
03 -
- Cut the butter into small cubes and keep it in the fridge until the last possible moment
- Work the biscuit dough as little as possible, overmixing makes dumplings tough and dense