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Simple Recipes for Every Day

Chicken and Dumplings

a bowl of homemade chicken and dumplings made with chicken, veggies, dill, spices, buttermilk and whole milk
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  35 min

Ingredients

For the chicken

  • 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 or broth
  • 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

For the dumplings

  • 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

Method

  1. Make the chicken. Heat the olive oil in a large stockpot over medium heat. Once the oil is glistening, add the onion, carrots, and celery and cook until the veggies are beginning to soften, about 8-10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.

  2. Add the butter and whisk until melted. Sprinkle in the flour and cook, whisking continuously, until fully incorporated, about 2 minutes. Slowly stir in the chicken stock, then bring to a boil over high heat. Reduce the heat to medium-low to and simmer until the carrots and celery are tender, and the soup has thickened about 5-6 minutes.

  3. Stir in the milk, salt, pepper, dill, and chicken and let simmer.

  4. Meanwhile, make the dumplings. In a large bowl, whisk together the flour, baking powder, salt and pepper. Make a well in the center of the flour mixture and pour in the buttermilk and whole milk. Using a wooden spoon carefully mix dumpling dough, stirring just until moistened (do not overmix).

  5. Drop tablespoon-size dough balls into the soup. Cover and cook until dumplings have quadrupled in size and have a biscuit-like texture, about another 15 minutes.

  6. Stir, to incorporate the dumplings. Divide between bowls and top with green onions, sprinkle with salt and freshly cracked black pepper to taste.