Description
This classic Chicken and Dumplings recipe features tender chicken simmered in a creamy, flavorful broth with soft, fluffy dumplings cooked directly in the pot. Perfect for a comforting family meal, this dish brings together the hearty warmth of homemade chicken stew with light, pillowy dumplings that soak up all the delicious flavors.
Ingredients
Scale
Soup Base
- 6 tbsp butter
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 12 oz evaporated milk or half and half
- 40 oz chicken stock or broth (plus 1 extra cup if using raw chicken)
- 4 cups shredded cooked chicken (or 1.5 lbs raw skinless chicken breasts or thighs)
- 1 tbsp fresh thyme (or 1 tsp dried thyme, optional)
- 2 tsp freshly cracked black pepper (or to taste)
- Salt to taste
Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder (plus 1 tsp)
- 1 tsp freshly cracked black pepper
- 1 tsp salt
- 1 tbsp fresh thyme (or 1 tsp dried thyme, optional)
- ¾ cup whole milk (6 oz)
- 4 tbsp butter, melted
Instructions
- Sauté Vegetables: Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes until the vegetables soften, then stir in minced garlic and cook for another minute to release its aroma.
- Make the Roux: Sprinkle the 3 tablespoons of flour over the vegetables and stir constantly for one minute to form a roux without browning it. This will help thicken the soup base.
- Add Liquids: Slowly pour in the evaporated milk and chicken stock while stirring continuously. Keep stirring until the mixture becomes smooth and creamy with no lumps.
- Add Chicken: If using raw chicken, add it now along with the extra cup of broth. Simmer for 20 minutes until the chicken is cooked through. Then shred the chicken and return it to the pot. If using cooked shredded chicken, add it now along with thyme, salt, and black pepper to taste.
- Prepare Dumpling Dough: In a bowl, whisk together the 2 cups flour, baking powder, salt, pepper, and thyme. Make a well in the center and pour in the whole milk and melted butter. Stir gently just until a dough forms; avoid overmixing to keep dumplings light.
- Drop Dumplings into Soup: Using a cookie scoop or spoons, drop dough balls evenly onto the simmering soup surface. Spread them out evenly and gently press down so the soup coats the tops of the dumplings.
- Simmer Dumplings: Cover the pot with a lid and simmer for 15 minutes without lifting the lid to allow the dumplings to cook through fully. After 15 minutes, check by cutting open one dumpling; it should be fluffy and cooked inside.
Notes
- For a richer flavor, half and half can be used instead of evaporated milk.
- Do not lift the lid during the dumpling cooking stage, as steam is essential for proper rising.
- If using raw chicken, ensure it is cooked completely before shredding for best texture.
- Do not overmix the dumpling dough to avoid tough dumplings.
- Fresh thyme adds brightness, but dried thyme works well as a substitute.
