Chicken and Dumplings is a comforting and hearty dish that combines tender chicken, creamy broth, vegetables, and fluffy dumplings. This classic recipe is perfect for a cozy family dinner or to warm up on a chilly day. Follow this straightforward recipe to create a satisfying meal that will surely become a favorite at your table.
Ingredients
- Chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of chicken soup
- 1 medium yellow onion, finely chopped
- 4 cups chicken broth
- 2 tbsp fresh parsley, chopped
- 1 tsp poultry seasoning
- 2 cups thawed mixed vegetables (e.g., peas, carrots, corn)
- 1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits)
- Black pepper, to taste
Instructions
1. Cook the Chicken:
- In a large pot or Dutch oven, cook the chicken thighs over medium-high heat until they are browned on all sides, about 5-7 minutes. Stir occasionally to ensure even cooking.
2. Add Soups and Onions:
- Add the cream of celery soup, cream of chicken soup, and chopped yellow onion to the pot with the chicken. Stir well to combine and cook for 2-3 minutes, allowing the flavors to meld together.
3. Pour in Chicken Broth:
- Pour in the chicken broth, fresh parsley, and poultry seasoning. Stir to combine. Bring the mixture to a boil.
4. Add Vegetables:
- Once boiling, reduce the heat to medium-low and add the thawed mixed vegetables to the pot. Simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
5. Prepare the Dumplings:
- While the chicken mixture is simmering, separate the refrigerated buttermilk biscuits and cut each biscuit into quarters.
6. Add Dumplings to Pot:
- Drop the biscuit dough pieces into the simmering chicken mixture, spacing them evenly apart. Cover the pot with a lid and let the dumplings cook for 10-12 minutes, or until they are puffed up and cooked through.
7. Season and Serve:
- Season the chicken and dumplings with black pepper, to taste. Stir gently to combine, being careful not to break up the dumplings. Serve hot, garnished with additional parsley if desired.
Cook’s Notes:
- Chicken Thighs: Using boneless, skinless chicken thighs ensures tender and flavorful meat. You can also use chicken breast if preferred.
- Vegetables: Feel free to use your favorite mix of vegetables. Frozen vegetables work well and are convenient.
- Dumpling Texture: The biscuits will puff up and absorb some of the broth, creating soft and fluffy dumplings. Be sure not to overcrowd the pot when adding the dumplings to ensure even cooking.
Variations:
Herb Dumplings:
- Add chopped fresh herbs like thyme or sage to the biscuit dough for extra flavor.
Creamy Dumplings:
- Stir in a splash of heavy cream or half-and-half for a richer broth.
Whole Wheat Dumplings:
- Substitute refrigerated whole wheat biscuits for a heartier, nuttier flavor.
FAQs:
Q: Can I use homemade dumplings instead of refrigerated biscuits? A: Yes, you can make your own dumplings using a simple flour, butter, and milk dough. Roll out the dough and cut into squares or drop spoonfuls into the simmering broth.
Q: How do I store leftovers? A: Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Q: Can I freeze chicken and dumplings? A: Yes, you can freeze chicken and dumplings without the biscuits. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding fresh biscuit dough when ready to serve.
Chicken and Dumplings is a timeless comfort food that brings warmth and satisfaction with every spoonful. This recipe offers a straightforward approach to creating a hearty meal that is both delicious and comforting. Enjoy the rich flavors of tender chicken, creamy broth, and fluffy dumplings, perfect for any occasion. Experiment with different vegetables and seasonings to make it your own. Gather your ingredients and start cooking this comforting dish today!
