Creamy Chicken And Dumpling Recipe
Make Creamy Chicken And Dumpling Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Dumplings
Finishing
Method
Soup Base
- 1
Prep vegetables and chicken
Finely dice the onion, carrots, and celery (about 1 cup each). Mince the garlic. If you don’t have cooked chicken, poach 2 boneless skinless chicken breasts in 3 cups of water with a pinch of salt for 12–15 minutes until cooked through; cool and shred. Measure out broth, milk and cream.
- 2
Sweat aromatics
In a large Dutch oven or heavy pot over medium heat, melt 3 tbsp butter. Add the diced onion, carrots and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Make roux
Sprinkle 1 cup all-purpose flour over the softened vegetables and stir for 1–2 minutes to cook the raw flour taste, creating a thick paste (roux). Cook until the roux becomes a light blond color but does not brown.
- 4
Add liquids and simmer
Gradually whisk in 6 cups chicken broth, making sure to break up any lumps. Bring the mixture to a gentle boil, then reduce heat to a simmer. Whisk in 1.5 cups whole milk and 1/2 cup heavy cream. Continue to simmer for 8–10 minutes until the soup has slightly thickened. Taste and adjust seasoning with 1.5 tsp kosher salt and 3/4 tsp black pepper. Stir in 1 tsp dried thyme and 1/2 tsp dried sage.
- 5
Add chicken and peas
Add 4 cups cooked shredded chicken and 1 cup frozen peas to the simmering soup. Simmer gently while you prepare the dumpling batter, about 5 minutes. Stir in 2 tbsp chopped fresh parsley and remove from heat briefly when you are ready to add dumplings (the soup should be hot but not vigorously boiling).
Dumplings
- 6
Mix dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly combined.
- 7
Cut in butter
Add 4 tbsp cold diced unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 8
Combine wet ingredients
In a separate small bowl, whisk together 3/4 cup whole milk and 1 large egg. Stir in 2 tbsp chopped chives or parsley.
- 9
- 10
Drop dumplings into soup
Using two spoons or a small cookie scoop (about 1.5 tbsp per dumpling), drop rounded mounds of batter onto the surface of the hot (but not violently boiling) soup, spacing them about 1 inch apart. You should get about 18–20 dumplings depending on size.
- 11
Cook dumplings
Cover the pot with a tight-fitting lid and simmer gently for 12–15 minutes. Do not lift the lid during cooking or the dumplings may not cook through evenly. After cooking time, check one dumpling by inserting a toothpick — it should come out clean or with a few moist crumbs.