Classic Chicken and Dumplings is amazingly creamy and comforting! Perfect for the cold winter months.
This recipe is part of our Buddy Unchained menu for Family Dinner Book Club.
If chicken and dumplings isn’t the most comforting food on the planet, then I don’t know what is! It is full of flavor, creaminess, and the fluffiest dumpling topping of your life. You need to make this for dinner ASAP! You will be happy and full.
I love soup. The colder winter months are jam packed with plenty of comforting soups. Pho when I’m feeling under the weather, Pasta Soup when I need a lasagna fix, but not the lasagna work, Chicken Tortilla when I need to get some extra veggies in my kids. Potato Cheddar with every possible topping is like major, right?!
Back to this ridiculously comforting chicken and dumplings, though. The last time I made this I may have eaten two servings for dinner that night and finished off the leftovers the next day for breakfast. I’ll be making it again this week while I’m visiting my dad in South Carolina. These people will be the true critics, right?!
What is your favorite comforting soup to enjoy during the coldest of the cold months?
- 1 tablespoon olive oil
- 2 pounds bone-in, skin-on chicken (breasts or thighs or a mix)
- kosher or sea salt
- freshly ground black pepper
- 4 stalks celery, diced
- 4 carrots, peeled and diced
- 2 yellow onions, peeled and diced
- 3 cloves garlic, peeled and minced
- 2 teaspoons dried thyme
- 2 bay leaves
- 10 cups water
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter, melted
- 3/4 cup milk
- Heat the oil in a dutch oven or other heavy-bottomed pot over medium-high heat. Season the chicken with salt and pepper. Brown in batches, about 5 minutes per side, and transfer to a plate.
- Add the celery, carrots, onions, garlic, thyme and bay leaves to the pot and cook, stirring frequently, 5 minutes.
- Add the chicken back to the pot and cover with water. Cover, bring to a simmer, and cook until the chicken is cooked through, about 20-30 minutes. Discard the bay leaves. Transfer the chicken to a plate, shred, and add the meat back into the soup.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Whisk in the melted butter and milk. Reduce the heat on the soup to low, drop the dumpling mixture on top of the soup in 8 large spoonfuls. Cover and simmer until the dumplings are firm, about 15 minutes.