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The Best Chicken And Dumplings Recipe

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Discover the ultimate chicken and dumplings recipe! Creamy broth, tender chicken, and fluffy dumplings make this comfort food a must-try.

  • Total Time: 55 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 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 can (12 ounces) evaporated milk or half and half
  • 1 quart (32 ounces) chicken stock
  • 4 cups shredded cooked chicken
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme (optional)
  • 2 teaspoons freshly cracked black pepper, or to taste
  • Salt, to taste
  • Homemade 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)
  • ¾ cup (6 ounces) whole milk
  • 4 tablespoons melted butter

Instructions

  1. Sauté the vegetables: Start by melting your butter in a large pot over medium-high heat. Add the onion, carrots, and celery, and cook for about 5 minutes until they’re starting to soften. Then, add your minced garlic and cook for just a minute more—garlic burns fast, so don’t let it go too long.
  2. Make the roux: Sprinkle the flour over the vegetables and stir to coat everything well. This roux will help thicken the soup. Let it cook for about a minute, stirring constantly. This step is key to avoid a raw flour taste in the soup.
  3. Add the liquids: Slowly pour in the evaporated milk and chicken stock while stirring. This will help you avoid any lumps. Once everything’s combined, bring the soup to a gentle boil.
  4. Add the chicken and seasonings: Add the shredded chicken, thyme, black pepper, and salt to the pot. Reduce the heat and let it simmer while you make the dumpling dough.
  5. Make the dumplings: In a mixing bowl, whisk together the flour, baking powder, pepper, salt, and thyme. Make a well in the center and pour in the milk and melted butter. Stir until just combined—don’t overmix, or the dumplings can turn dense.
  6. Drop the dumplings into the soup: Using a cookie scoop or two spoons, drop spoonfuls of dumpling dough into the simmering soup. Space them out around the pot. Gently press each dumpling down so it’s partially submerged in the broth.
  7. Simmer with the lid on: Cover the pot and reduce the heat to low, keeping a gentle simmer going. Cook for 15 minutes without lifting the lid (it’s hard to resist, but trust me). After 15 minutes, gently stir and check a dumpling to make sure it’s cooked through. If needed, cook for an additional 3-4 minutes.

Notes

Leftovers of chicken and dumplings are just as delicious the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken stock or water to the pot to thin it out a little, as the dumplings will absorb some of the soup as it sits. Gently warm over low heat on the stove, stirring occasionally. Avoid using high heat, as the dumplings can become tough if overheated.

  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert

Find it online: https://savoryrecipe.com/the-best-chicken-and-dumplings-recipe/