Description
One-pot old-fashioned creamy chicken and dumplings made with tender shredded chicken, carrots, celery, peas, and pillowy scratch buttermilk-herb drop dumplings in 35 minutes.
Ingredients
Scale
Velvety Golden Chicken & Vegetable Soup Base
- 3 Tablespoons (42g) unsalted butter
- 1 medium yellow onion, finely diced (1 cup; 150g)
- 3 medium carrots, peeled and sliced into 1/4-inch rounds (1 and 1/2 cups)
- 3 ribs celery, sliced (1 cup)
- 4 cloves garlic, finely minced
- 1/3 cup (42g) all-purpose flour
- 5 cups (1.2L) rich halal chicken bone broth
- 3/4 cup (180ml) heavy whipping cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon poultry seasoning & 1/4 teaspoon ground turmeric (for golden color)
- 1 teaspoon fine sea salt & 1/2 teaspoon freshly cracked black pepper
- 3 and 1/2 cups (500g) cooked shredded halal chicken breast and thighs
- 1 cup (140g) frozen sweet green peas
Fluffy Buttermilk-Herb Drop Dumplings
- 2 cups (240g) all-purpose flour
- 1 Tablespoon (12g) aluminum-free baking powder
- 1/2 teaspoon fine sea salt
- 2 Tablespoons finely chopped fresh Italian parsley
- 2 Tablespoons (28g) unsalted butter, melted
- 3/4 cup (180ml) whole buttermilk
Instructions
- Sauté the mirepoix: Melt the 3 Tablespoons (42g) unsalted butter in a large 6-quart Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery and cook for 6 to 7 minutes until softened. Stir in the minced garlic, thyme, poultry seasoning, turmeric, salt, and black pepper for 60 seconds.
- Build the creamy soup base: Sprinkle the 1/3 cup (42g) flour over the vegetables and stir constantly for 90 seconds. Slowly whisk in the 5 cups (1.2L) chicken bone broth and 3/4 cup (180ml) heavy whipping cream until smooth. Bring to a gentle simmer and stir in the shredded chicken and frozen peas.
- Mix the drop dumpling dough: In a medium bowl, whisk together the 2 cups (240g) flour, 1 Tablespoon baking powder, 1/2 teaspoon salt, and chopped parsley. Pour in the 2 Tablespoons melted butter and 3/4 cup buttermilk, folding gently with a fork just until a soft, shaggy dough comes together (do not overmix).
- Drop and steam the dumplings: Reduce heat under the Dutch oven to medium-low. Using a 1.5-Tablespoon scoop or two spoons, drop 12 to 14 mounds of dough evenly across the top of the simmering soup.
- Simmer covered for 15 minutes: Cover the Dutch oven with a tight-fitting lid and cook on low heat for 15 minutes without lifting the lid, until the dumplings are puffed, fluffy, and cooked through in the center.
- Ladle and serve: Remove from the heat, let rest uncovered for 2 minutes, and ladle the creamy chicken, vegetables, and fluffy dumplings into warm bowls.
Notes
- Never Peek Under the Lid: Keep the Dutch oven lid closed for the full 15-minute steaming time so the trapped steam cooks the center of every dumpling until feathery-light.
- 100% Halal Kitchen Standard: Made with halal shredded chicken and rich chicken bone broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup / Main Course
- Method: One-Pot Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl (with 2 dumplings)
- Calories: 485
- Sugar: 5g
- Sodium: 710mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg