Chicken and Dumplings Recipe

Chicken and Dumplings is the South's answer to a hug: tender chicken and vegetables in a creamy, peppery broth, crowned with soft, fluffy dumplings that steam right on top. It is pure comfort, best eaten on a cold evening.

Prep time

20 mins

Cook time

40 mins

Total time

60 mins

Servings

4 servings

Calories

580

Ingredients

• 500 g boneless chicken thighs
• 1 litre chicken stock
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1/2 cup double cream
• 1 teaspoon dried thyme
• Salt and black pepper
• 1 cup plain flour, 2 teaspoons baking powder and 1/2 teaspoon salt (for dumplings)
• 1/2 cup milk
• 2 tablespoons chopped parsley

Instructions

1. Melt the butter in a large pot and soften the onion, carrots and celery for 8 minutes.
2. Add the garlic and thyme, then pour in the stock and bring to a simmer.
3. Add the chicken, cover and simmer for 20 minutes until cooked through, then shred the chicken and return it to the pot.
4. Stir in the cream and season well with salt and plenty of black pepper.
5. Mix the flour, baking powder and salt, then stir in the milk to form a soft, sticky dough.
6. Drop spoonfuls of dough onto the simmering soup, cover tightly and cook for 15 minutes without lifting the lid.
7. The dumplings should be puffed and cooked through. Serve hot, scattered with parsley.

Pro tips

• Never lift the lid while the dumplings steam, or they will not rise properly.
• Keep the soup at a gentle simmer, not a boil, so the dumplings cook evenly.
• Shredding the chicken by hand gives a better texture than dicing it.
• Leftovers thicken overnight; loosen with a splash of stock when reheating.

Frequently asked questions