Homemade Chicken and Dumplings

There is something about cooler weather that calls for a pot of something warm simmering on the stove.

For me, that meant homemade chicken and dumplings. This bowl was made from scratch, from the creamy chicken broth all the way down to those soft, fluffy dumplings. But don't let "from scratch" scare you. This recipe uses simple ingredients, and I've included a few shortcuts below for the days when you want the comfort without quite as much cooking.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes

Ingredients

For the Soup

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 2 cups cooked shredded chicken
• ½ cup heavy cream or milk
• 2 tablespoons chopped parsley

For the Homemade Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup milk
• 4 tablespoons butter, melted

Instructions

Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes, until they begin to soften.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

Pour in the chicken broth and add the salt, black pepper, and thyme. Bring the broth to a gentle boil.

Stir in the shredded chicken and heavy cream. Reduce the heat and allow the soup to gently simmer.

Make the Dumplings

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the milk and melted butter. Stir just until everything comes together into a soft dough. Don't overmix. A little restraint here helps keep those dumplings soft and fluffy.

Drop tablespoon-sized portions of the dumpling dough directly onto the simmering soup.

Cover the pot and simmer for 15 minutes. Resist the temptation to keep peeking. Keeping the lid closed traps the steam that helps cook and fluff the dumplings.

Check that the centers of the dumplings are cooked through. Sprinkle with fresh parsley and serve hot.

Want a Thicker, Creamier Broth?

This is the method I used.

Mix 2 tablespoons of flour with ¼ cup of cold water in a small bowl until completely smooth. Slowly stir the mixture into your soup before adding the dumplings. Allow the broth to simmer briefly and begin thickening before continuing with the recipe.

Using cold water first helps the flour incorporate smoothly instead of introducing little flour lumps into your beautiful soup.

Make It Easier

You absolutely do not have to make everything from scratch.

I wanted to share the homemade version because that's what I made and what's pictured here, but nourishment doesn't need to become an all-day kitchen assignment.

For an easier version, you can use a can of cream of chicken soup to help create that creamy broth and skip the homemade flour thickener. You can also replace the homemade dumpling dough with refrigerated biscuit dough, cutting each biscuit into smaller pieces before adding them to the simmering soup. You can even use rotisserie chicken instead of cooking and shredding your own.

Choose one shortcut, choose all three, or make the whole thing from scratch. The goal is a warm meal that works for your time, your energy, and your household.

From My Kitchen to Yours

One of the things I want to explore more here at MTEDWellness is the idea that nourishment doesn't have to exist at either extreme. It doesn't have to be everything from scratch or nothing counts.

Some days I enjoy slowing down and making the dumplings, thickening the broth myself, and letting a pot simmer on the stove. On another day, I may reach for a shortcut. Both can have a place in a nourished life.

So make this recipe your own, grab your favorite bowl, and enjoy something warm.

Nourish within. Reset often. Live on purpose.

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What's the soup that officially tells you fall has arrived? Tell me your favorite in the comments, and if you make this chicken and dumplings, tag @MTEDWellness so I can see your version.