Creamy Chicken and Dumplings
Creamy Chicken and Dumplings featuring a hearty soup loaded with chicken, extra dumplings, carrots, and celery.
Servings: 6 Servings
Calories: 476kcal
Ingredients
- 2 tablespoons olive oil
- 3 large carrots peeled & sliced at a ¼” bias
- 3 stalks celery sliced at a ¼” bias
- Yellow Onion diced
- 2-3 cups cooked and shredded chicken breasts
- 7 ½ cups unsalted chicken broth
- 1 cup heavy cream
- Kosher salt and black pepper
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 3 ¼ teaspoon Kosher salt, separated
- 1 cup + 2 tablespoons whole milk
- ½ teaspoon black pepper
Instructions
- Place enameled cast iron Dutch oven, or large pot, over medium-high heat and the olive oil. Add carrots, celery, and onion and sauté until coated evenly in oil. Place lid over Dutch oven and allow to cook for 5-8 minutes, until carrots have slightly softened.
- Add broth and bring to a boil. Lower heat to medium-low and simmer for 15 minutes.
- Shred the chicken and add to the pot.
- For the dumplings, whisk together flour, baking powder, and 1 ¼ teaspoon Kosher salt in a medium-sized mixing bowl. Stir in milk until completely incorporated. Knead gently with your hands, if needed, to bring the dough together.
- Drop a heaping tablespoon of dough into the broth one at a time. Delicately, stir the dumplings so all sides are moistened. Cover to simmer for 20 minutes, or until no longer doughy in the center.
- Once dumplings have finished cooking, pour in heavy cream and season with 2 teaspoons Kosher salt and pepper. Allow to cool slightly, serve, and enjoy!
Nutrition
Calories: 476kcal | Carbohydrates: 47g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 1456mg | Potassium: 863mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5850IU | Vitamin C: 2.6mg | Calcium: 206mg | Iron: 3.6mg