Name: Chicken and Dumplings
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb chicken breast; 1 medium yellow onion; 2 stalk celery; 2 medium carrot; 3 clove garlic; 6 cup chicken broth; 2 tsp dried thyme; 1 leaf bay leaf; 1 tsp black pepper; 1.5 tsp salt; 9 tbsp butter; 2.25 cup all-purpose flour; 1 cup heavy cream; 2 tsp baking powder; 0.75 cup whole milk

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520 cal42g protein38g carbs22g fat980mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch50 min activeShortcut35 min active

Everyday 25nothing beyond the everyday cabinet

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Chicken and Dumplings

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Comfort50 minComfortable cook

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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chicken breastcut into bite-sized pieces2 lb

yellow oniondiced1 medium

celerydiced2 stalks

carrotdiced2 medium

garlicminced3 cloves

chicken broth6 cups

dried thyme2 tsp

bay leafoptional1 leaf

black pepper1 tsp

salt1.5 tsp

butter9 tbsp

all-purpose flour2.25 cups

heavy cream1 cup

baking powder2 tsp

whole milk0.75 cups

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat a large pot over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot and cook until lightly browned on all sides, about 5 minutes. Transfer to a plate.

2In the same pot, add diced onion, celery, and carrot. Sauté for 4 minutes until softened. Stir in minced garlic and cook for 1 minute more.

3Pour in chicken broth, scraping up any browned bits from the bottom. Return chicken to the pot and add thyme and bay leaf. Bring to a simmer, then reduce heat to medium and cook for 15 minutes until chicken is cooked through.

4While the broth simmers, make the dumpling dough: whisk together 2 cup flour, baking powder, and 0.5 tsp salt in a bowl. Cut 6 tbsp cold butter into small cubes and work into the flour with your fingertips until it resembles coarse crumbs. Add milk a little at a time, stirring gently until just combined into a slightly sticky dough. Don't overmix.

5In a small bowl, whisk together 3 tbsp butter and 3 tbsp flour to make a paste. Stir this into the simmering broth to thicken it slightly, then stir in heavy cream. Taste and adjust seasoning.

6Drop spoonfuls of dumpling dough directly onto the surface of the simmering stew—don't stir them in. Cover the pot and simmer for 12 to 15 minutes until the dumplings are cooked through and fluffy. The liquid should be gently bubbling around the edges but not rolling.

7Remove bay leaf, taste again, and serve hot in bowls with dumplings and plenty of broth.