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Homemade Chicken and Dumplings

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PREP TIME
45 min
COOKING TIME
40 min
TOTAL TIME
115 min
SERVINGS
6 servings
Dinner
Homemade Chicken and Dumplings
Ingredients
  • 3/4 cup milk
  • 3 tablespoons butter
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/4 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
  • 1/2 cup diced carrot
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 (10 ounce) package frozen peas, thawed
  • 1 lemon, thinly sliced
  • 1 sprig fresh thyme
  • 1 3/4 cups heavy cream
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • 1 cup chopped morel mushrooms
  • 1 tablespoon chopped fresh parsley, or to taste
  • 1 tablespoon chopped green onion, or to taste
Instructions
1
Prepare the dumpling mixture: Combine milk and butter in a small saucepan over medium heat, allowing butter to melt. Remove from the heat source.
2
Combine flour, baking powder, parsley, and salt in a separate bowl. Add milk mixture and club soda; stir until the dough forms a cohesive mass, taking care not to overwork it. Cover the dough and allow it to rest for 30 minutes.
3
Simultaneously, prepare the chicken mixture: Bring chicken stock and condensed soup to a boil 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 the chicken is no longer pink in the center and vegetables are tender, approximately 12 minutes. Ensure that the internal temperature of the chicken reaches at least 165 degrees F (74 degrees C). Transfer the cooled chicken to a plate. Transfer the vegetables to a separate bowl, retaining the stock in the pan. Discard the thyme and lemon.
4
While the chicken is cooling, reduce the remaining stock over medium-high heat until it has decreased by one-third, 5 to 7 minutes.
5
Concurrently, melt cream in a small saucepan over medium-high heat. Cook until reduced by about half, 7 to 10 minutes. Whisk the reduced cream into the reduced stock mixture. Season with salt and pepper, then set it aside.
6
Chop the cooled chicken into bite-sized pieces.
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. Combine the stock mixture, chicken, and cooked vegetables.
8
Bring the soup to a simmer over medium heat, adding more stock if necessary. Introduce spoonfuls of the dumpling dough into the soup mixture. Cover and let it simmer for 7 to 8 minutes. Serve hot, garnished with parsley and green onion.