Chicken and Dumplings from Scratch

Name: Chicken and Dumplings from Scratch
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Soul Food, Southern Recipes, American
Ingredients: 2 cups All-Purpose Flour; 1 tbsp Baking Powder; 3 tbsp Butter; 1 stalk Celery; 3 whole Chicken Breast; 3 cups Chicken Stock; 0.25 cup Club Soda; 1 whole Cream of Chicken Soup; 0.5 cup Diced Carrots; 0.5 cup Diced Green Bell Pepper; 2 cups Diced Potatoes; 1 whole Diced Yellow Onion; 1 tbsp Fresh Parsley; 1 sprig Fresh Thyme; 1 tbsp Green Onion; 1.75 cups Heavy Cream; 1 whole Lemon; 0.75 cup Milk; 1 cup Mushrooms; 0.5 cup Peach Frozen Fruit Bar; 0.75 tsp Salt; 1 dash Salt & Pepper

Dinner 🍽️Lunch 🥪Soup 🍲 Soul Food 🇺🇸Southern Recipes 🇺🇸American High-Protein 💪Halal 🕌Comfort-Food

Chicken and Dumplings from Scratch pairs tender poached chicken and hearty vegetables with fluffy, from-scratch dumplings in a rich, velvety broth. Morel mushrooms and a touch of thyme add earthy depth, while cream rounds everything out for a cozy, satisfying bowl. Perfect for a comforting weekend dinner or sharing on a chilly evening.

Prep45 mins
Cook40 mins
Serves6
DifficultyMedium

1

Make the dumplings: In a small saucepan over medium heat, warm the milk and butter until the butter melts, 2 to 3 minutes. Remove from the heat.
2

In a bowl, combine the flour, baking powder, parsley, and salt. Add the milk mixture and club soda; stir until the dough forms a ball, being careful not to overmix. Cover the dough and let it stand for 30 minutes.
3

Meanwhile, make the chicken mixture: In a large saucepan or Dutch oven over medium-high heat, bring the chicken stock and condensed soup to a simmer. Add the chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon slices, and thyme. Poach until the chicken is no longer pink in the center and the vegetables are tender, about 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer the chicken to a plate to cool. Transfer the vegetables to a bowl, leaving the stock in the pan. Discard the thyme and lemon.
4

While the chicken cools, boil the remaining stock over medium-high heat until reduced by one-third, 5 to 7 minutes.
5

Meanwhile, pour the cream into a small saucepan and heat over medium-high heat. Cook until reduced by about half, 7 to 10 minutes. Whisk it into the reduced stock. Season with salt and pepper and set aside.
6

Chop the cooled chicken into bite-sized pieces.
7

Melt the butter in a small skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring, for 2 to 3 minutes. Stir into the stock mixture and add the chicken and cooked vegetables.
8

Bring the soup to a simmer over medium heat, adding more stock if needed. Drop in teaspoonfuls of the dumpling dough. Cover and let it simmer for 7 to 8 minutes. Serve hot and garnish with parsley and green onion.