Chicken and Dumplings from Scratch

All recipes for chicken and dumplings are not created equal! This one is especially delicious, made with morel mushrooms and from-scratch dumplings!

• Preparation Time: 45 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 25 mins
• Calories: 779 Calories

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons butter
• 3 tablespoons butter
• 1 tablespoon baking powder
• 1 (10.75 ounce) can condensed cream of chicken soup
• 3 cups chicken stock
• salt and ground black pepper to taste
• 1 sprig fresh thyme
• 2 potatoes, cubed
• 1 tablespoon chopped fresh parsley
• 1 yellow onion, diced
• 1 tablespoon chopped green onion, or to taste
• 1 lemon, thinly sliced
• 1 tablespoon chopped fresh parsley, or to taste
• 1 rib celery, diced
• 3 medium skinless, boneless chicken breast halves
• 1 cup chopped morel mushrooms
• 0.75 teaspoon salt
• 0.75 cup milk
• 0.5 (10 ounce) package frozen peas, thawed
• 0.5 cup diced carrot
• 1.75 cups heavy cream
• 0.5 green bell pepper, seeded and chopped
• 0.25 cup club soda

Recipe Instructions

Step 1

Chop cooled chicken into bite-sized pieces.

Step 2

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

Step 3

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

Step 4

Meanwhile, make the chicken mixture: Bring chicken stock and condensed soup to a simmer in a large saucepan or Dutch oven over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon slices, and thyme. Poach until chicken is no longer pink in the center and vegetables are tender, about 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.

Step 5

While the chicken is cooling, boil remaining stock over medium-high heat until reduced by one-third, 5 to 7 minutes.

Step 6

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

Step 7

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

Step 8

Bring soup to a simmer over medium heat, adding more stock if necessary. Drop in teaspoonfuls of dumpling dough. Cover and let simmer for 7 to 8 minutes. Serve hot and garnish with parsley and green onion.