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Cozy Creamy Chicken and Dumplings – Best Homemade Recipe

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This homemade chicken and dumplings recipe features a rich, creamy broth made without heavy cream and fluffy, tender dumplings. It’s a one-pot comfort food that’s perfect for chilly nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Melt the 2 tablespoons of butter in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  2. Toss in the minced garlic and cook for 30 seconds, just until fragrant.
  3. Sprinkle the 1/3 cup of flour over the vegetables and stir constantly for 1 to 2 minutes until the mixture turns a light golden color.
  4. Slowly pour in the 4 cups of chicken broth while stirring. Add the 1 cup of milk, the dried thyme, rosemary, and bay leaf. Stir everything together.
  5. Nestle the chicken thighs into the broth. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover and cook for 20 to 25 minutes, until the chicken is cooked through and tender.
  6. Use tongs to transfer the chicken to a cutting board. Let it rest for 2 to 3 minutes, then shred it with two forks. Discard the bay leaf from the pot.
  7. In a medium bowl, whisk together the 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cut in the 2 tablespoons of cold butter using a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Pour in the 3/4 cup cold milk and stir with a fork just until the dough comes together.
  8. Return the shredded chicken to the pot. Bring the broth back to a gentle simmer. Using a spoon or cookie scoop, drop rounded tablespoons of dumpling dough onto the surface of the simmering broth.
  9. Cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 15 minutes without lifting the lid. Check one dumpling by inserting a toothpick—it should come out clean. If not, cover and cook for 2 to 3 more minutes.
  10. Remove the pot from the heat. Sprinkle with fresh parsley if using. Let it sit for 5 minutes before serving.

Notes

Don’t boil the broth after adding the milk to prevent curdling. The dumpling dough should be sticky; do not overmix. Resist the urge to stir after adding the dumplings. For thicker broth, mash some cooked carrots against the pot. Leftovers keep in the refrigerator for up to 3 days. Freezing is not recommended with dumplings.

Nutrition

Keywords: chicken and dumplings, creamy chicken and dumplings, homemade chicken and dumplings, comfort food, one pot meal

Find it online: https://willarecipes.com/cozy-creamy-chicken-and-dumplings-best-homemade-recipe/