Description
Classic comforting Chicken and Dumplings recipe featuring tender shredded chicken in a creamy vegetable broth, topped with fluffy homemade dumplings cooked to perfection. This hearty dish is perfect for cozy family dinners and includes step-by-step instructions for making both the savory soup base and soft dumplings from scratch.
Ingredients
For the Soup Base
- 6 tablespoons butter
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 (12 oz) can evaporated milk (or half and half)
- 1 (32 oz) quart chicken stock (+ 1 extra cup broth if using raw chicken)
- 4 cups shredded cooked chicken (or 1.5 lbs raw, skinless chicken breasts or thighs)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
- 2 teaspoons freshly cracked black pepper (or to taste)
- Salt, to taste
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
- 3/4 cup (6 oz) whole milk
- 4 tablespoons butter, melted
Instructions
- Sauté Vegetables: In a large heavy-bottomed pot like a Dutch oven, melt the butter over medium-high heat. Add the diced onion, matchstick carrots, and diced celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another 1 minute until fragrant.
- Make Roux and Add Liquids: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the flour. Slowly pour in the evaporated milk and chicken stock while stirring to prevent lumps. This creates a roux that will thicken and cream the soup base. Keep stirring to avoid burning.
- Cook Chicken (If Using Raw): If using raw chicken, add 1 additional cup of chicken broth or water. Place raw chicken breasts or thighs into the pot. Simmer for 20 minutes or until chicken is cooked through. Then, remove chicken, shred it, and return the shredded meat to the soup. Lower heat to keep the soup simmering while you prepare dumplings.
- Add Cooked Chicken (If Using): If using pre-cooked shredded chicken, bring soup to a boil. Add the chicken, thyme, black pepper, and salt. Reduce heat to a low simmer and keep uncovered while preparing dumplings.
- Prepare Dumpling Dough: In a medium bowl, whisk together the flour, baking powder, black pepper, salt, and thyme. Create a well in the center and pour in the whole milk and melted butter.
- Mix Dumplings: Using a wooden spoon or rubber spatula, gently stir the liquid into the flour mixture just until a dough forms. If dough seems dry, add an extra tablespoon of milk. Avoid over-mixing to keep dumplings light and fluffy.
- Drop Dumplings into Soup: Using a medium cookie scoop or two spoons, drop dough balls evenly around the surface of the simmering soup. Gently press them down so the soup just covers their tops. Ensure even sizing to cook uniformly.
- Simmer Dumplings: Cover the pot with a lid and reduce heat to a low simmer (a gentle bubbling) to avoid burning the bottom but still cook dumplings through.
- Cook for 15 Minutes: Let dumplings cook undisturbed for 15 minutes. Halfway through, carefully lift the lid to press dumplings under the broth and break up any sticking dumplings. Replace lid quickly to maintain heat.
- Check Dumplings and Serve: After 15 minutes, cut one dumpling in half to ensure it is fully cooked with no raw dough inside. If needed, cook an additional 3-4 minutes. Serve the hot chicken and dumplings immediately.
Notes
- Use pre-cooked chicken for a faster version of this recipe.
- Do not over-mix dumpling dough or dumplings will be dense instead of fluffy.
- Adding an extra tablespoon of milk can help if the dough feels too dry.
- Keep dumplings evenly sized for simultaneous cooking.
- Simmer on low heat with the lid on to ensure dumplings cook through and stay moist.
- Fresh thyme adds flavor but is optional; dried thyme works well as a substitute.
- You can substitute evaporated milk with half and half for a creamier broth.
- If using raw chicken, make sure it is fully cooked before shredding and returning to soup.
