Chicken and Dumplings from Scratch
Hello friends, welcome to Dumplings Recipe. Today we are going to make Chicken and Dumplings from Scratch.
From-scratch dumplings and fresh mushrooms make a difference in this chicken and dumplings dish.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Additional Time: 30 minutes
- Total Time: 1 hrs 55 minutes
Ingredients for making Chicken and Dumplings from Scratch
Dumplings
- 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 (10.75 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
- 2 tablespoons butter
- 1 cup chopped morel mushrooms
- 1 tablespoon chopped fresh parsley, or to taste
- 1 tablespoon chopped green onion, or to taste
Directions for making Chicken and Dumplings from Scratch
- Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
- Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
- Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat.
- Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme.
- Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes.
- Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
- Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
- Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
- Chop cooled chicken into bite-sized pieces.
- Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
- Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture.
- Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.
Chefs Tips
You can use white button mushrooms instead of morels, if preferred.
Nutrition Facts for Chicken and Dumplings from Scratch
- Servings Per Recipe 6
- Calories 705
- % Daily Value *
- Total Fat 41g 53%
- Saturated Fat 24g 120%
- Cholesterol 160mg 53%
- Sodium 1422mg 62%
- Total Carbohydrate 63g 23%
- Dietary Fiber 6g 21%
- Total Sugars 6g
- Protein 24g
- Vitamin C 46mg 231%
- Calcium 283mg 22%
- Iron 5mg 27%
- Potassium 751mg 16%
