For extra fluffy dumplings, ensure your club soda is very cold. Don't overcrowd the pan when sautéing the mushrooms; work in batches if necessary to achieve a beautiful golden-brown color. Feel free to substitute other types of mushrooms if morels are unavailable. Cremini or shiitake mushrooms work well. If the soup becomes too thick, add more chicken stock to reach your desired consistency.
Chicken and Dumplings from Scratch
-
PREP TIME45 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 55 mins
-
SERVING6 People
-
VIEWS21
Indulge in this heartwarming classic: Chicken and Dumplings, elevated with the earthy richness of fresh morel mushrooms and tender, made-from-scratch dumplings that melt in your mouth. A symphony of flavors and textures in every spoonful!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate67 g
-
Cholesterol165 mg
-
Fiber4 g
-
Protein33 g
-
Saturated Fat24 g
-
Sodium1232 mg
-
Sugar9 g
-
Fat42 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepMake the dumplings: Heat milk and butter in a small saucepan over medium heat until butter melts (2-3 minutes). Remove from the heat.
02
StepCombine flour, baking powder, parsley, and salt in a bowl. Add milk mixture and club soda; stir until dough forms a ball, making sure not to overmix. Cover dough and let stand for 30 minutes.
03
StepMeanwhile, make the chicken mixture: Bring chicken stock and condensed soup to a 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. Poach until chicken is no longer pink in the center and vegetables are tender (about 12 minutes). An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
04
StepWhile the chicken is cooling, boil remaining stock over medium-high heat until reduced by one-third (5-7 minutes).
05
StepMeanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about half (7-10 minutes). Whisk into reduced stock. Season with salt and pepper and set aside.
06
StepChop cooled chicken into bite-sized pieces.
07
StepMelt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and sauté for 2-3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
08
StepBring soup to a simmer over medium heat, adding more stock if necessary. Drop in teaspoonfuls of dumpling dough. Cover and let simmer for 7-8 minutes. Serve hot and garnish with parsley and green onion.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Antwon Cronin
Jun 8, 2025I've made chicken and dumplings many times, but this recipe is by far the best. The instructions were clear, and the result was delicious!
Elliot Lakin
May 7, 2025The addition of morel mushrooms is genius! It elevates this classic dish to a whole new level. My family loved it!
Autumn Keebler
Apr 19, 2025This recipe is amazing! The dumplings were so light and fluffy, and the mushrooms added a wonderful depth of flavor.