Name: Easy Chicken and Dumplings Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American Southern
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion, diced (about 1 cup); 1 medium carrot, diced (about ¾ cup); 2 celery ribs, diced (about ¾ cup); 3 cloves garlic, minced; 4 tablespoons unsalted butter; ¼ cup all-purpose flour; 4 cups chicken stock; 1 cup whole milk; ½ teaspoon sea salt, plus more to taste; ¼ teaspoon freshly cracked black pepper, plus more to taste; 1 tablespoon minced fresh dill; 3 cups shredded chicken, from a rotisserie chicken; ¼ cup finely chopped green onions, for serving; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 teaspoon freshly cracked black pepper; ½ cup buttermilk; ½ cup whole milk

Ingredients

2 tablespoons extra-virgin olive oil

1 small yellow onion, diced (about 1 cup)

1 medium carrot, diced (about ¾ cup)

2 celery ribs, diced (about ¾ cup)

3 cloves garlic, minced

4 tablespoons unsalted butter

¼ cup all-purpose flour

4 cups chicken stock

1 cup whole milk

½ teaspoon sea salt, plus more to taste

¼ teaspoon freshly cracked black pepper, plus more to taste

1 tablespoon minced fresh dill

3 cups shredded chicken, from a rotisserie chicken

¼ cup finely chopped green onions, for serving

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

½ cup buttermilk

½ cup whole milk

Instructions

Step 1: Heat the olive oil in a large stockpot over medium heat. Add the diced onion, carrot, and celery, cooking until the vegetables begin to soften, about 8 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 2: Add the butter to the pot and whisk until melted. Sprinkle in ¼ cup all-purpose flour and cook, whisking continuously, for about 2 minutes until fully incorporated.

Step 3: Slowly pour in the chicken stock, whisking constantly. Bring to a boil over high heat, then reduce to medium-low and simmer until the carrots and celery are tender and the soup thickens, about 5 to 6 minutes.

Step 4: Stir in 1 cup whole milk, sea salt, black pepper, minced fresh dill, and shredded chicken. Let the soup simmer while you prepare the dumplings.

Step 5: In a large bowl, whisk together 2 cups all-purpose flour, baking powder, kosher salt, and black pepper. Make a well in the center and pour in the buttermilk and whole milk. Carefully stir with a wooden spoon just until the dough is moistened; avoid overmixing.

Step 6: Drop tablespoon-sized dough balls into the simmering soup. Cover the pot and cook until the dumplings have quadrupled in size and have a biscuit-like texture, about 15 minutes.

Step 7: Gently stir to incorporate the dumplings. Serve the soup divided between bowls, topped with finely chopped green onions and additional salt and pepper to taste.

Tips & Variations

For extra flavor, use homemade chicken stock instead of store-bought.

Swap fresh dill with thyme or parsley for a different herb note.

Make the dumpling dough ahead and keep it chilled until ready to cook.

Add frozen peas or corn for added vegetables and color.

Use leftover cooked chicken or rotisserie chicken to save time.

FAQs

Can I make this recipe vegetarian?

Yes. Substitute the chicken stock with vegetable stock and omit the chicken. You can add mushrooms or chickpeas for protein.

How do I know when the dumplings are cooked?

The dumplings should rise and expand to about four times their original size and have a soft, biscuit-like texture. You can test one by cutting it open to ensure it’s cooked through without raw dough inside.