Chicken and Dumplings for Chilly Nights (and maybe not so chilly nights!)

According to TastyCo and a bunch of peeps who gave this recipe five stars, the following is a very tasty treat!

You will need:

  • 2 tablespoons vegetable oil
  • 2 pounds boneless, skinless, cubed chicken breast
  • 1 cup diced yellow onion
  • 1 cup sliced carrot
  • 1 teaspoon salt
  • 5 tablespoons butter
  • 6 tablespoons flour
  • 6 cups chicken broth
  • ½ cup heavy cream
  • ½ teaspoon thyme
  • 1 ½ cups frozen peas
  • A liberal sprinkling of fresh, minced parsley

Dumplings:

  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ⅓ cups heavy cream
  1. In a 6-quart Dutch oven, heat vegetable oil over medium-high heat. Add chicken and cook until browned on both sides. Remove from the pot and set aside.
  2. Add carrot and onion in the same pot and cook until just tender, making certain to mix in all those good brown bits left from the chicken!
  3. Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
  4. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
  5. Add the chicken broth, cream and thyme and bring to a simmer. 
  6. Add frozen peas, cover and let cook for 15 minutes.
  7. To make the dumplings, combine the flour, baking powder, salt, and pepper. Mix until mixture comes together into a single mass of dough.
  8. Form the dough into round, one-inch balls and place them in the simmering soup, making sure they don’t touch. 
  9. Add parsley and cover. Let it all simmer for 15 minutes, or until the dumplings are cooked through.
  10. Now, I’m pretty sure you know just what to do!

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