Creamy Chicken and Dumplings
A comforting soup that combines juicy, boneless chicken thighs with a creamy, flavorful broth packed with fresh vegetables and aromatic herbs. The dumplings soak up all the deliciousness, creating a warm and satisfying meal perfect for family gatherings or a relaxing night in.
Ingredients
Instructions
- 1
In a large bowl, combine the chicken thighs, 1 tablespoon of the olive oil, the onion powder, garlic powder, paprika, salt, and pepper. Toss to coat the chicken all over.
- 2
In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat until hot and shimmering. Add the chicken and cook for 3 to 4 minutes, stirring occasionally, until browned on all sides. Transfer the chicken to a plate and set aside.
Timer: 4m - 3
In the same pot, melt the butter over medium heat. Stir in the carrots, celery, onions, flour, garlic, Worcestershire sauce, and salt. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Timer: 5m - 4
Stir in the chicken broth, heavy cream, thyme, rosemary, and sage. Let the mixture simmer over medium-low heat for 10 minutes, stirring occasionally, to allow the flavors to combine.
Timer: 10m - 5
Meanwhile, make the dumpling dough: In a large bowl, mix together the flour, parsley, garlic powder, baking powder, and salt. Add the butter and use a fork or dough cutter to incorporate the butter into the flour mixture, until pieces no larger than a pea remain.
- 6
Make a well in the middle of the mixture and pour in the milk. Mix with your hands just until combined. If your dough sticks to your hands, add a sprinkle of flour. Do not overmix.
- 7
Use a tablespoon to scoop dollops of dough onto a plate. You should have about 20 balls.
- 8
Add the chicken to the pot along with 2 cups water. Stir and add the dumplings. Cover tightly with a lid and cook for 20 minutes, until the dumplings are cooked through. Do not open the lid while cooking.
Timer: 20m - 9
Serve hot.