This recipe for chicken and dumplings features fresh mushrooms. The made-from-scratch dumplings really make a difference!
Ingredients
- milk: 0.75 cup
- butter: 3 Tbsp
- all-purpose flour: 2 cups
- baking powder: 1 Tbsp
- fresh parsley: 1 Tbsp (chopped)
- salt: 0.75 tsp
- club soda: 0.25 cup
- chicken stock: 3 cups
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- medium skinless, boneless chicken breast halves: 3 piece
- potatoes: 2 piece (cubed)
- yellow onion: 1 piece (diced)
- rib celery: 1 piece (diced)
- carrot: 0.5 cup (diced)
- green bell pepper: 0.5 piece (chopped)
- frozen peas: 0.5 pack (thawed, 10 ounce pack, optional)
- lemon: 1 piece (sliced, optional)
- sprig fresh thyme: 1 piece
- ¾ cups heavy cream: 1 piece
- salt and ground black pepper: (to taste)
- butter: 2 Tbsp
- morel mushrooms: 1 cup (chopped)
- fresh parsley: 1 Tbsp (to taste, chopped)
- green onion: 1 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Make the dumplings: Heat milk and butter in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from the heat.
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Combine 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.
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Meanwhile, 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.
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While the chicken is cooling, boil remaining stock over medium-high heat until reduced by one-third, 5 to 7 minutes.
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Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about half, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
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Chop cooled chicken into bite-sized pieces.
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Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and sauté for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
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Bring soup to a simmer over medium heat, adding more stock if necessary. Drop in teaspoonfuls of dumpling dough. Cover and let simmer for 7 to 8 minutes. Serve hot and garnish with parsley and green onion.
