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A bubbling shipwreck casserole in a baking dish, fresh from the oven.

Memory Lane Chicken & Dumplings

A comforting and hearty chicken and dumplings recipe that will transport you back to cherished family meals. Tender chicken and fluffy dumplings are simmered in a savory broth with fresh vegetables, perfect for a cozy night in.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Equipment

  • Dutch oven or large pot
  • Small bowls
  • Whisk

Ingredients
  

Main Dish

  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup yellow onion chopped
  • 2 garlic minced
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 cup all-purpose flour
  • 0.5 cup milk
  • 1 cup frozen peas
  • 0.5 cup fresh parsley chopped
  • Salt and black pepper to taste

For the Dumplings:

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup milk plus more if needed
  • 0.25 cup unsalted butter melted

Instructions
 

Cooking Chicken

  • Heat olive oil in a Dutch oven or pot over medium-high heat. Add chicken pieces and cook until browned on all sides, then remove and set aside.

Sauté Vegetables

  • Add carrots, celery, and onion to the pot, sautéing for 5-7 minutes until softened. Then add minced garlic and cook for 1 more minute until fragrant.

Simmer Broth

  • Return the chicken to the pot, pour in chicken broth, dried thyme, and rosemary. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.

Thicken Soup

  • Whisk together 1/2 cup flour and 1/2 cup milk in a small bowl to create a smooth slurry. Gradually whisk this slurry into the simmering broth until the soup thickens slightly.

Prepare Dumplings

  • In one bowl, whisk together 1 1/2 cups flour, baking powder, and 1/2 tsp salt for the dumplings. In another bowl, combine 1/2 cup milk and melted butter, then pour the wet ingredients into the dry and mix until just combined.

Cook Dumplings

  • Drop spoonfuls of the dumpling dough into the simmering soup. Cover and cook for 10-15 minutes, or until the dumplings are cooked through and fluffy.

Finish and Serve

  • Stir in frozen peas and fresh parsley, then season with salt and black pepper to taste. Serve the chicken and dumplings hot.

Notes

For extra flavor, you can use homemade chicken broth. If the dumpling dough seems too dry, add a little more milk, one tablespoon at a time, until it comes together. Avoid overmixing the dumpling dough for the fluffiest results.