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Chicken and Dumplings from Scratch
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Savory chicken and dumplings recipe featuring rich morel mushrooms and homemade dumplings for a truly gourmet dining experience.
Ingredients:
  • 0.75 cup milk
  • 3 tablespoons butter
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon chopped fresh parsley
  • 0.75 teaspoon salt
  • 0.25 cup club soda
  • 3 cups chicken stock
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 3 medium skinless, boneless chicken breast halves
  • 2 potatoes, cubed
  • 1 yellow onion, diced
  • 1 rib celery, diced
  • 0.5 cup diced carrot
  • 0.5 green bell pepper, seeded and chopped
  • 0.5 (10 ounce) package frozen peas, thawed
  • 1 lemon, thinly sliced
  • 1 sprig fresh thyme
  • 1.75 cups heavy cream
  • 1 cup chopped morel mushrooms
  • 1 tablespoon chopped fresh parsley, or to taste
  • 1 tablespoon chopped green onion, or to taste
Instructions:
  • Prepare the dumplings by gently heating the milk and butter in a small saucepan until the butter melts, which should take about 2 to 3 minutes. Remove from heat once melted.
  • In a bowl, mix flour, baking powder, parsley, and salt. Stir in milk mixture and club soda until dough forms without overmixing. Cover and let stand for 30 minutes.
  • While waiting, prepare the chicken mixture by bringing chicken stock and condensed soup to a gentle 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. Simmer until the chicken is cooked through and the vegetables are tender, about 12 minutes. Ensure the chicken reaches an internal temperature of at least 165 degrees F (74 degrees C). Once done, transfer the chicken to a plate to cool and the vegetables to a bowl, keeping the flavorful stock in the pan. Remove and discard the thyme and lemon slices.
  • Simmer the leftover stock over medium-high heat until reduced by one-third, about 5 to 7 minutes while the chicken is cooling.
  • Heat cream in a saucepan over medium-high heat until reduced by half, about 7 to 10 minutes. Whisk into reduced stock, season with salt and pepper, and set aside.
  • Dice the chilled chicken into small, mouthwatering chunks.
  • In a small skillet over medium-high heat, melt the butter until sizzling. Toss in the mushrooms and season with salt and pepper. Sauté for 2 to 3 minutes until golden. Mix into the stock mixture along with the chicken and cooked vegetables.
  • Simmer the soup over medium heat, adjusting stock as needed. Drop teaspoonfuls of dumpling dough into the pot, cover, and simmer for 7 to 8 minutes. Serve hot, and garnish with parsley and green onion.

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