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Chicken and Dumplings

A classic comfort food featuring succu chicken in a creamy broth, topped with fluffy dumplings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: Southern
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken and Broth
  • 1 whole whole chicken (about 3-4 lbs), cut into pieces
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 medium onion, diced
  • 2 cups carrots, sliced
  • 2 cups celery, sliced
For the Dumplings
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  • milk or water as needed milk (or water) until a thick batter forms
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. In a large pot, add the chicken pieces and cover with chicken broth. Bring to a boil, then reduce to a simmer. Cook for about 30-40 minutes or until the chicken is fully cooked and tender.
  2. Remove the chicken and set it aside. In the same pot, add butter, onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.
  3. Once the vegetables are tender, add heavy cream to the pot. Stir to combine, and let it simmer for another 5 minutes.
Cooking the Dumplings
  1. In a separate bowl, mix flour, baking powder, salt, and pepper. Slowly add in milk (or water) until a thick batter forms.
  2. Shred the previously cooked chicken and return it to the pot.
  3. Using a spoon, drop dollops of the dumpling batter into the simmering sauce. Cover the pot and let it cook for about 15 minutes until the dumplings have puffed up and cooked through.
Serving
  1. Garnish with fresh parsley and serve immediately. Enjoy!

Notes

For a healthier version, consider using skinless chicken breasts or whole wheat flour in the dumplings. Avoid overcooking the dumplings to ensure they puff correctly.