35 minutes
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35 minutes
Ingredients
for 6 servings
Soup
-
2 tablespoons vegetable oil -
2 lb boneless, skinless chicken breast, cubed (905 g) -
1 cup diced yellow onion -
1 cup sliced carrot - 3 cloves garlic cloves, minced
-
1 teaspoon salt -
5 tablespoons unsalted butter -
6 tablespoons all-purpose flour -
6 cups chicken broth (1 ½ L) -
½ cup heavy cream (120 mL) -
½ teaspoon dried thyme - 2 bay leaves
-
1 ½ cups frozen peas (225 g) -
4 tablespoons fresh parsley, minced
Dumplings
-
2 cups all-purpose flour (250 g) -
1 tablespoon baking powder -
½ teaspoon salt -
½ teaspoon pepper -
1 ⅓ cups heavy cream (320 mL)
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Preparation
- In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
- Add carrot and onion and cook until just tender, about 3 minutes.
- Add the garlic and stir for another minute, until fragrant.
- Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
- Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
- Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
- Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
- Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
- Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Ladle into bowls, giving 1-2 dumplings per serving.
- Enjoy!
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Jasmine Sun
I used vegetable stock instead of chicken and broccoli instead of peas because that’s what i has on hand and it came out so well! ALSO: I used regular pillsbury biscuits and cut each biscuit into fourths instead of making the dumplings and that was also really delicious and such a time saver.
2018-08-02T06:49:48Z Helpful (318) -
Amanda Mcdonald
Make the dumplings really small as they just taste like flour if they’re too big! I also made enough for a couple of days and it didn’t re heat well at all, more like a casserole instead of a soup so I would recommend only make enough to eat at the time. I used the casserole type consistency to make pies on the second day
2018-07-01T04:57:20Z Helpful (159) -
taxjax
I didn't have thyme or bay leaves so I just used Mrs. Dash (which is just a combination of about everything), made my dumplings smaller and added more, and shredded my chicken and I love it and so does my mom (who btw doesn't like chicken and dumplings so whoop whoop!)
2018-10-02T21:12:24Z Helpful (142) -
bsol
I made them smaller and it was amazing! It was like biscuits and gravy, I highly recommend this to everyone
2018-07-06T00:16:46Z Helpful (132) -
juliono
Eat it in a cold night 😴😴😴 and I used biscuit’s in a can for dumplings and I also bought a roasted chicken from Walmart and shredded it and boiled the bones with chicken bouillon and I used frozen vegetable mix 😋 Easy and cheap if your looking to save 🤫 Thank me later enjoy🤤
2018-11-27T01:33:10Z Helpful (131) -
beginnerchef
It taste wonderful.
2018-07-25T02:01:02Z Helpful (115) -
ellelouise
My Grandma and I made this and it is pretty easy and delicious. Definitely get a partner. Also make sure you let it cool down
2018-07-12T23:17:36Z Helpful (105) -
hiitseva
This recipe is really good! The soup itself was amazing and the dumplings were good but they were tooooo big! They didn’t cook through. I would make them a lot smaller next time. I‘d definitely make this again. Also, don’t overcrowd the chicken because it doesn’t brown properly. The recipe takes a bit longer than I thought it would but it was worth it!
2018-07-11T15:28:57Z Helpful (62) -
Ashley Ray
I loved this recipe. Like others I would recommend making the dumplings a lot smaller. I used chicken thighs instead of breasts, I think it tasted a lot better that way. Also I added 2 cubed potatoes to it, made the dish a lot heartier! Just add the potatoes the same time you add the chicken broth.
2018-11-12T08:41:20Z Helpful (58) -
Katelyn Doig
Super yummy! I made a few tweaks to mine throughout the cooking process as It was a little bland, I added mixed herbs instead of just the and bay leaf, some smoked paprika and a small amount of ground chillies and it made is so much nicer. I also added about half a teaspoon of mixed herbs into the dumplings.
2018-10-15T00:52:31Z Helpful (49) -
shesawonderwoman
I used a can of biscuits instead of making my own. Rolled them into balls and baked in the oven a few minutes ahead of adding them to the soup. It was great!
2018-11-25T04:50:02Z Helpful (40) -
Ashley Kane
I make this all the time in the winter. I usually add in some sage and poultry seasoning. A lot of times I will add whatever veggies I have in the fridge too, like mushrooms or leeks. There is always a lot left over and I freeze it for a while mother dinner later on. The frozen left overs are usually so much better too.
2018-08-16T04:19:59Z Helpful (40)
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