Chunks of chicken fillets, light and bouncy dumplings made with chives, broth thickened with roux. Make chicken and dumplings to warm you up on chilly days and nights!
Yes, you read that right. Chunks of chicken. Not shredded. And we prefer chicken thigh fillets with the skin on. A dish as indulgent as chicken and dumplings deserves all the flavor you can put in it yet still be familiar and comforting.
You’ll find countless recipes for chicken and dumplings — some with clear broth while others are thickened with roux. This recipe belongs to the second category. Dumplings just taste better when coated with a thick buttery broth (with the exception of Asian dumplings, of course, which are great even without broth).
Chicken and DumplingsRecipe by
- 500 grams chicken thigh fillets skin on
- 6 cups chicken bone broth you may need more
- 2 tablespoons butter
- ½ cup chopped onion
- ½ cup chopped carrot
- ½ cup thinly sliced celery
- 2 tablespoons all-purpose flour
- ½ cup cake flour
- ¾ teaspoon baking powder
- 2 pinches salt
- 1 tablespoon dried chives (double the amount if using fresh)
- 1 tablespoon melted butter
- 3 tablespoons milk
To complete the chicken and dumplings
- ½ cup sweet peas
- ½ cup full-fat milk (or use cream for an even richer soup)
Cook the chicken
- Rub the chicken fillets generously with salt then rinse (helps prevent formation of scum in the broth).
- Heat the chicken bone broth in a pot.
- When the broth boils vigorously, drop in the chicken thigh fillets.
- Wait until the broth is boiling once more before lowering the heat.
- Cover the pan and cook the chicken fillets for ten minutes.
- Scoop out the chicken fillets and set aside.
Make the soup
- Heat two tablespoons of butter in a pan.
- Saute the onion, carrot and celery with pinches of salt and pepper in the hot butter until softened.
- Sprinkle in the two tablespoons of flour and mix.
- Cook, stirring, until the flour coats the vegetable pieces.
- Pour in four cups of broth slowly and with constant stirring. Cook until the broth is thickened.
- Meanwhile, cut the chicken into chunks and stir into the broth (don't worry if the broth looks too thin at this point as it will thicken later when the dumplings are added).
- With the heat set to LOW, cover the pan and cook the chicken with the vegetables while you make the dumplings.
Form the dumplings
- In a mixing bowl, whisk together the flour, baking powder, salt and chives.
- Make a well in the center, pour in the melted butter and milk, and mix just until combined (do not overmix!).
Drop the dumplins into the soup
- Drop the dumplings by teaspoonful into the simmering soup.
- Sprinkle in the sweet peas.
- Cover the pan and cook the dumplings for ten minutes.
- Stir the soup and if it has thickened too much after the addition of the dumplings, stir in more broth. Taste after adding broth and adjust the seasonings as needed.
- Test if the dumplings are done by taking a piece and cutting it into halves. Taste and if it leaves no powdery sensation in your mouth, it is done. If not, continue simmering for another five to seven minutes.
- When the dumplings are cooked through, pour in the milk, stir and taste the soup. Add more salt and pepper, if needed.
- Ladle your chicken and dumplings into bowls and serve.