Simple Chicken and Dumplings

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.

	this recipe	typical
liquid	18%	151%
vegetables and beans	4%	36%
aromatics	2%	17%
fat	1%	6%
salt	0%	1%

Where it stands out

• #2 of 33 for saltiness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

28 g	2 tbsp butter
14 g	1 tbsp olive oil
122 g	2 carrots (peeled and diced)
150 g	1 large brown or white onion (peeled and finely diced)
40 g	1 large celery stick (diced)
3 g	1/2 tsp salt
8 g	1 tbsp minced garlic
7200 g	4 skinless boneless chicken thighs (see note)
2 g	1 tsp dried thyme
2 g	2 dried bay leaves
30 g	1/4 cup flour
960 g	4 cups low sodium chicken broth
238 g	1 cup heavy cream (or half and half)
97 g	2/3 cup frozen peas
	cracked black pepper (to taste)
120 g	1 cup flour
6 g	1/2 tbsp baking powder
3 g	1/2 tsp salt
119 g	1/2 cup cold heavy cream
28 g	2 tbsp melted butter (cooled)

Method: 9 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Soup was great, similar to the recipe I have made in the past. Maybe I messed up on the dumplings tho? They definitely did not come out right. The butter cooked out of my dumplings. Then again never used butter in my dumplings in the past. I just moved and cou” — a cook, 3.0★

“I made this last night and it was FANTASTIC. I used half n half for the stock and whole milk for the dumplings b/c I didn't have heavy cream and don't use it anyway. Still plenty rich and flavorful. I've never had much luck making this from other recipes--the ” — a cook, 5.0★