🥘 Creamy Chicken and Dumplings

🛒 Ingredients

For the Soup:

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1/4 cup all-purpose flour

• 4 cups chicken broth

• 1 cup whole milk (or heavy cream for richer flavor)

• 2 cups cooked shredded chicken (rotisserie works great)

• 1 teaspoon dried thyme

• 1/2 teaspoon dried parsley

• Salt and black pepper to taste

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For the Dumplings:

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 tablespoon melted butter

• 1/2 cup milk

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👩‍🍳 Instructions

1️⃣ Make the Soup Base

1. In a large pot or Dutch oven, melt butter over medium heat.

2. Add onion, carrots, and celery. Cook 4–5 minutes until softened.

3. Add garlic and cook 30 seconds.

4. Stir in flour and cook 1 minute (this thickens the soup).

2️⃣ Add Liquids

5. Slowly whisk in chicken broth.

6. Add milk or cream and stir well.

7. Bring to a gentle simmer until slightly thickened (about 5–7 minutes).

3️⃣ Add Chicken & Seasoning

8. Stir in shredded chicken, thyme, parsley, salt, and pepper.

9. Keep at a low simmer.

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4️⃣ Make Dumplings

10. In a bowl, mix flour, baking powder, and salt.

11. Stir in melted butter and milk just until combined (don’t overmix).

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5️⃣ Cook Dumplings

12. Drop spoonfuls of dough directly into the simmering soup.

13. Cover with a lid and cook 15 minutes (DO NOT LIFT LID).

14. Dumplings should be fluffy and cooked through.

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🍽️ Tips for Extra Flavor

• Add 1/2 teaspoon poultry seasoning.

• A splash of heavy cream at the end makes it extra rich.

• For thicker soup, simmer a few minutes longer uncovered.

• For golden dumplings like in your photo, brush tops lightly with melted butter after cooking.

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If you’d like, I can also give you:

• 🐔 A slow cooker version

• 🍗 A version using canned biscuits

• 🥣 A gluten-free version

• 🥕 A vegetable-packed healthier version

Just tell me which one!