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Chicken and Dumplings from Scratch

Chicken and Dumplings from Scratch

Cost $15, save $20

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Dumpling Dough

    • 🥛 ¾ cup milk
    • 🧈 3 tablespoons butter
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 tablespoon chopped fresh parsley
    • 🧂 ¾ teaspoon salt
    • ¼ cup club soda

  • Chicken Mixture

    • 🍗 3 cups chicken stock
    • 1 (10.5 ounce) can condensed cream of chicken soup
    • 🍗 3 medium skinless, boneless chicken breast halves
    • 2 potatoes, cubed
    • 🧅 1 yellow onion, diced
    • 🥬 1 rib celery, diced
    • 🥕 ½ cup diced carrot
    • ½ green bell pepper, seeded and chopped
    • 🌱 ½ (10 ounce) package frozen peas, thawed (Optional)
    • 🍋 1 lemon, thinly sliced (Optional)
    • 1 sprig fresh thyme
    • 1 ¾ cups heavy cream
    • Salt and ground black pepper to taste

  • Final Soup and Garnish

    • 🧈 2 tablespoons butter
    • 1 cup chopped morel mushrooms
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped green onion

STEPS

1

Heat milk and butter in a small saucepan over medium heat until butter melts, about 2 to 3 minutes. Remove from heat.

2

Combine flour, baking powder, parsley, and salt in a bowl. Add milk mixture and club soda; stir until dough forms a ball. Cover and let dough stand for 30 minutes.

3

Bring chicken stock and condensed soup to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon slices, and thyme. Poach until chicken is no longer pink and vegetables are tender, about 12 minutes.

4

Transfer chicken to a plate to cool. Transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.

5

Boil the remaining stock over medium-high heat until reduced by one-third, about 5 to 7 minutes.

6

Pour cream into a saucepan and heat over medium-high heat until reduced by about half, about 7 to 10 minutes. Whisk the reduced cream into the stock.

7

Chop cooled chicken into bite-sized pieces. Melt butter in a skillet and sauté mushrooms with salt and pepper for 2 to 3 minutes. Stir into stock mixture, adding cooked chicken and vegetables.

8

Bring soup to a simmer over medium heat. Drop teaspoonfuls of dumpling dough into the soup. Cover and simmer for 7 to 8 minutes.

9

Serve hot and garnish with parsley and green onion.

NUTRIENTS

Per 1 serving

🔥

779

Calories

  • 33
    Protein
  • 67
    Carbs
  • 42
    Fats

💡 Don't overmix the dumpling dough to maintain a light texture.Reduce cream and stock to deepen the flavors of the soup.Add optional ingredients like peas or lemon to customize the flavor profile.