Chicken and Dumplings with Biscuits (Printable Version)
Tender chicken and fluffy biscuit-style dumplings in a rich, creamy broth for ultimate comfort.
# What You’ll Need:
→ Chicken and Broth
01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt, plus more to taste
11 - ½ teaspoon black pepper
12 - ½ cup heavy cream
13 - 2 tablespoons chopped fresh parsley
→ Biscuits (Dumplings)
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - ½ teaspoon baking soda
17 - 1 teaspoon salt
18 - ⅓ cup cold unsalted butter, cubed
19 - ¾ cup cold buttermilk
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery; sauté 5 minutes until softened. Add garlic; cook 1 minute more.
02 - Add chicken, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is cooked through.
03 - Remove chicken from the pot and shred with two forks. Discard bay leaf. Return shredded chicken to the pot. Stir in heavy cream and parsley. Keep at a gentle simmer.
04 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry blender or fingers until mixture resembles coarse crumbs. Add cold buttermilk, stirring just until dough comes together. Do not overmix.
05 - Drop tablespoon-sized mounds of dough onto the simmering soup, spacing them apart. Cover the pot tightly and simmer on low (do not lift lid) for 15 minutes, until dumplings are puffed up and cooked through.
06 - Uncover, taste broth, and adjust seasoning if needed. Serve hot, garnished with extra parsley.
# Top Tips:
01 -
- The dumplings cook right in the broth, soaking up all that flavor while staying incredibly fluffy inside
- This is the kind of meal that asks for nothing but a big spoon and maybe some sweatpants
02 -
- Resist the urge to lift the lid while the dumplings cook or they will collapse and turn dense
- The dough should be shaggy and barely combined, overmixing makes tough dumplings
03 -
- Cold butter and cold buttermilk are non-negotiable for fluffy dumplings
- Space the dumplings apart so they do not stick together while cooking