Creamy Chicken and Dumplings
Allow about 50 minutes for this American soup, which makes 6 servings. Chicken thighs, chicken broth and carrots carry the flavour. The cooking is mostly simmering. With 32 g of protein per serving (about 470 calories), it is a filling option.
- Total time
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Save this recipe in Buttter
It is in the Comfort Food Classics cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 6 servings
- 800 gchicken thighs
- 1 lchicken broth
- 2carrots
- 2 stalkscelery
- 1yellow onion
- 120 mlheavy cream
- 200 gall-purpose flour
- 1 tbspbaking powder
- 40 gbutter
- 120 mlwhole milk
- 2 tspsalt
- 1 pinchblack pepper
Instructions
- Place the chicken thighs in a large pot with chicken broth, diced yellow onion, sliced carrots, and sliced celery stalks. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
- Remove the chicken thighs, shred the meat, and return to the pot. Stir in the heavy cream and season with salt and black pepper.
- Make the dumplings: whisk together the all-purpose flour, baking powder, and a pinch of salt. Cut in the cold butter until crumbly, then stir in the whole milk until a sticky dough forms.
- Drop heaping spoonfuls of dumpling dough onto the simmering stew. Cover tightly and cook for 15 minutes without lifting the lid, until dumplings are fluffy and cooked through.
- Ladle into bowls, making sure each serving gets a couple of dumplings along with plenty of chicken and vegetables.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 32 g
- Fat
- 20 g
- Carbs
- 40 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Soup
- In cookbook: Comfort Food Classics
