An Easy Chicken and Dumplings Recipe

This is the kind of food Mom used to make when the sniffles set in, and it is still a comfort food classic all these years later. This chicken and dumplings recipe has many of the same magical powers and core flavors of chicken noodle soup—like root vegetables, savory broth, and shredded chicken—but it is made more substantial by the addition of a roux to thicken the soup base and, you guessed it, fluffy dumplings instead of limp noodles. Of course, the real magic is in those pillows of rosemary-scented joy, which soak up the hearty liquid, and, when combined with the juicy chicken, make for one of the most satisfying, savory bites imaginable. Take care of yourself and the ones you love by making them a home-cooked meal of chicken and dumplings. With or without the sniffles, this is one comforting dish.

Nutrition: 380 calories, 12 g fat (5 g saturated), 810 mg sodium

Serves 4

You'll Need

2 Tbsp butter
4 medium carrots, diced
1 medium onion, diced
3 Tbsp plus 2⁄3 cup flour
1⁄2 tsp dried thyme
4 cups low-sodium chicken stock
1 lb boneless, skinless chicken thighs
Salt and black pepper to taste
1 1⁄2 tsp baking powder
1 tsp chopped fresh rosemary
1⁄2 cup 2% milk
1⁄2 cup frozen peas

How to Make It

1. Heat the butter in a pot or large saucepan over medium heat.
2. Add the carrots and onions and cook for about 5 minutes, until softened.
3. Add the 3 tablespoons flour and the thyme, stirring so that the vegetables are evenly coated.
4. Slowly add the stock, whisking to prevent lumps from forming. Bring to a gentle simmer.
5. Season the chicken thighs with salt and black pepper and add to the pot, submerging them in the stock.
6. Poach the chicken for about 8 minutes, until just cooked through.
7. Remove to a cutting board to rest.
8. Combine the remaining 2⁄3 cup flour with the baking powder, rosemary, 1⁄4 teaspoon salt, and lots of black pepper.
9. Add the milk and gently stir until the dough just comes together.
10. Form loosely into 8 dumplings and drop them directly into the soup.
11. Cover the pot and cook over low heat for 10 minutes, until the dumplings have firmed up.
12. Shred the reserved chicken.
13. Add to the pot, along with the peas, stirring carefully so as not to break up the dumplings.
14. Heat through for 1 minute before serving.

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