Chicken and Dumplings with Biscuits (Printer-friendly)
Tender chicken and fluffy biscuits in a rich, creamy broth for ultimate comfort.
# What You’ll Need:
→ Chicken and Broth Base
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 additional to taste
11 - ½ teaspoon black pepper
12 - ½ cup heavy cream
13 - 2 tablespoons chopped fresh parsley
→ Biscuit 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
# How to Make It:
01 - Heat olive oil in a large Dutch oven over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
02 - Add chicken pieces, chicken broth, bay leaf, dried thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 20-25 minutes until chicken is fully cooked through.
03 - Remove cooked chicken from the pot and shred using two forks. Discard the bay leaf. Return shredded chicken to the pot and stir in heavy cream and chopped parsley. Maintain at a low simmer while preparing dumplings.
04 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Add cold buttermilk and stir just until dough comes together—avoid overmixing.
05 - Drop tablespoon-sized portions of dough onto the simmering soup, leaving space between each dumpling. Cover pot tightly and simmer on low heat for 15 minutes without lifting the lid, until dumplings are puffed and cooked through.
06 - Uncover the pot and taste the broth. Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra fresh parsley.
# Expert Tips:
01 -
- The creamiest broth you'll ever taste, with dumplings that puff up like little clouds
- One pot pure comfort that feels like a hug on the coldest days
02 -
- Never lift the lid while the dumplings are cooking, or they will collapse and stay dense
- The dough should be shaggy and slightly sticky, overworking it makes tough dumplings
03 -
- Cold ingredients are non-negotiable for fluffy dumplings, so I chill my butter and buttermilk in the freezer for 10 minutes before mixing
- Letting the soup simmer gently, not boil violently, keeps the broth clear and the chicken tender