Chicken and Dumplings from Scratch
Recipe information
Recipe Icon - Master recipes
Cooking:
45 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Chicken and Dumplings from Scratch

1. Milk - ¾ cup
2. Butter - 3 tablespoons
3. All-purpose flour - 2 cups
4. Baking powder - 1 tablespoon
5. Chopped fresh parsley - 1 tablespoon
6. Salt - ¾ teaspoon
7. Club soda - ¼ cup
8. Chicken stock - 3 cups
9. Condensed cream of chicken soup - 1 (10.75 ounce) can
10. Skinless, boneless chicken breast halves - 3 medium
11. Potatoes, cubed - 2
12. Yellow onion, diced - 1
13. Celery, diced - 1 rib
14. Diced carrot - ½ cup
15. Green bell pepper, seeded and chopped - ½
16. Frozen peas, thawed (Optional) - ½ (10 ounce) package
17. Lemon, thinly sliced (Optional) - 1
18. Fresh thyme - 1 sprig
19. Heavy cream - 1 ¾ cups
20. Salt and ground black pepper to taste - 1 ¾ cups
21. Butter - 2 tablespoons
22. Chopped morel mushrooms - 1 cup
23. Chopped fresh parsley, or to taste - 1 tablespoon
24. Chopped green onion, or to taste - 1 tablespoon

How to cook deliciously - Chicken and Dumplings from Scratch

1. Stage

Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.

2. Stage

Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.

3. Stage

Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.

4. Stage

Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.

5. Stage

Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.

6. Stage

Chop cooled chicken into bite-sized pieces.

7. Stage

Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.

8. Stage

Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.