- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 broiler/fryer chicken (about 3 pounds), cut up
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/2 cup white wine or apple cider
- 2 teaspoons sugar
- 2 bay leaves
- 5 whole peppercorns
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup 2% milk
- 1 tablespoon butter, melted
- 1/2 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh thyme
- Additional salt and pepper to taste
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
- Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
- Meanwhile, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.
- Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
- Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste. Yield: 8 servings (3 quarts).
Reviews forThe Best Chicken & Dumplings
"haven't made yet but can anyone tell me if this can be frozen?"
"I love this recipe!"
"This is a definite winner! I found the recipe very easy to assemble and turned out extremely tasty and visually appealing! I used petite baby carrots, white wine and left out the thyme because I didn't have any and the flavors were amazing!"
"To Monkeyshines 1, I added mine just one at a time very slowly until they were all in the pot. Then simmered about 16 minutes.My family loved this! My daughter said that she could eat the whole pot. We loved the addition of the wine. I don't know about using cider. It doesn't sound good to me. It was more soupy than thick and creamy, so I think I will use less stock next time too. Or perhaps add more flour to the veggie mixture. This is definitely going to replace my old recipe!!"
"A question, please.....In the directions it states "Drop dumplings on top of simmering soup, a few at a time. " When those "few" are done cooking, are they to be removed & the rest added or do you add them ALL at the same time but just a "few at a time"?"
"Works great in an electric pressure cooker too. quick and yummy!"
"Best I have ever tasted!"
"Loved it! My picky teen son asked for seconds! Now that's a compliment!"
"We really enjoyed this recipe. I only had boneless chicken breasts on hand, so I used that. I added some poultry seasoning to the veggies with the flour instead of the thyme and parsley at the end.I'll definitely make this again. I might leave out the sugar next time."