Chicken and Dumplings for One

Course Main Course

Cuisine American

Keyword comfort food for one, dinner for one, drop dumplings, single serving dumplings

Prep Time 10

Cook Time 45

Total Time 55

Servings 1 serving

Tender shredded chicken in a vegetable broth with fluffy homemade drop dumplings, all in one pot.

Ingredients

Chicken and broth

½ tablespoon olive oil
½ cup chopped onions
½ cup chopped celery
¼ cup chopped carrots
2 garlic cloves
1 (4–6-ounce) boneless skinless chicken breast
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1¼ cups low-sodium chicken broth

Dumplings

½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon sugar
¼ teaspoon kosher salt
1½ tablespoons cold salted butter
¼ cup milk

Directions

Heat the oil in a 2-quart saucepan over medium heat. Cook the onion, celery, and carrot for 5 minutes. Mince the garlic, add it, and cook 1 minute more.
Add the chicken, ¼ teaspoon of salt, and the pepper. Pour in the broth and bring it to a boil. Turn the heat to medium-low and simmer for about 20 minutes, until the chicken is tender and reaches 165°F.
Shred the chicken with two forks, right in the pot or on a cutting board, and put it back. Taste the broth and keep it at a low simmer.
For the dumplings, mix the flour, baking powder, sugar, and ¼ teaspoon of salt in a bowl. Work in the cold butter until crumbly. Stir in the milk just until a soft dough forms.
Drop the dough by large spoonfuls into the simmering soup, leaving space between them. Cover tightly and cook for 15 minutes. Don't lift the lid or stir.
Serve as soon as the dumplings are puffed and cooked through.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken breast counted as raw chicken breast, ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.