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Fall Festive Chicken & Dumplings

Fall Festive Chicken & Dumplings

When the leaves start to turn orange and the wind becomes crisp, I know it’s time to make my favorite fall recipe: Chicken and Dumplings! This dish is everything you need for a cold fall night. It’s hot, creamy, and so filling! It’s fairly easy to make, won’t take much time at all, and is sure to bring smiles to your family’s faces! Let’s get cooking!

Photo by Grace Davis

Ingredients

6 servings

Soup

  • 2 tablespoons olive oil
  • 2 lb boneless, skinless chicken breast shredded (I use a Costco rotisserrie chicken)
  • 1 cup diced yellow onion
  • 1 cup sliced celery
  • 3 cloves garlic cloves, minced
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 6 cups chicken broth
  • ½ cup heavy cream
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 ½ cups frozen veggies (corn, peas, and carrots)
  • 4 tablespoons fresh parsley (optional)

Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ⅓ cups heavy cream

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Photo by Grace Davis

Step 1

Sautee celery and onion in the oil until tender. Then add the garlic and stir for another minute.

Photo by Grace Davis

Step 2

Reduce the heat to medium-low and add both the butter and chicken, then mix together evenly.

Photo by Grace Davis

Step 3

Add the flour and stir constantly for three minutes to prevent lumps from forming.

Photo by Grace Davis
Phot by Grace Davis

Step 4

Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.

Photo by Grace Davis

Step 5

Make the dumplings. In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.

Photo by Grace Davis

Step 6

Using a large spoon or ice cream scoop, form the dough into small round balls about one inch (2 ½ cm) in diameter. The dough should yield 14-16 dumplings. Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through (12 minutes if you prefer doughy dumplings).

Photo by Grace Davis

Step 7

Ta Da!! That’s it! You’ve got yourself some delicous chicken and dumplings. You will love this dish, I know I do!

About The Author

Grace Davis

Grace Davis is our Social Media Specialist & Staff Writer. Grace is a sophomore at Biola University. Her hometown is Elk Grove, Ca where she graduated from Cosumnes Oaks High School in 2019. She has a passion for cooking and Disney.

Elk Grove Tribune

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