Name: Chicken and Dumplings Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American Southern
Ingredients: 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; 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

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Introduction

Chicken and dumplings is a comforting, hearty dish perfect for chilly days. Tender chicken simmers in a creamy broth with soft, fluffy dumplings that soak up all the delicious flavors. It’s a classic meal that feels like a warm hug in every bite.

The image shows a close-up of a scoop of creamy biscuit dough with visible herbs and small air pockets, sitting on a silver spoon. This biscuit piece is the main focus, with a light golden crust on the outside and a soft, fluffy inside. The spoon is held above a white bowl filled with bright creamy soup that contains small slices of orange carrots and green herbs sprinkled throughout. In the background, several more biscuit pieces float in the soup, which has a smooth and thick texture. The bowl rests on a white marbled surface, adding a clean and simple contrast to the warm dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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

Step 1: In a large heavy-bottomed pot, melt 6 tablespoons butter over medium-high heat. Add diced onion, matchstick carrots, and diced celery. Cook for 5 minutes until vegetables soften. Add minced garlic and cook for 1 more minute.
Step 2: Stir in 3 tablespoons flour and cook for 1 minute, stirring constantly. Slowly whisk in evaporated milk and chicken stock to create a roux. Keep stirring to avoid lumps or burning.
Step 3: If using raw chicken, add 1 extra cup of chicken broth (or water) and the raw chicken. Simmer for 20 minutes until chicken is cooked through. Shred the chicken, return it to the pot, and let the soup simmer uncovered while you prepare the dumplings.
Step 4: If using cooked chicken, bring the soup to a boil, then add the shredded chicken, thyme, black pepper, and salt. Lower heat and simmer uncovered while making the dumplings.
Step 5: For the dumplings, whisk together 2 cups flour, baking powder, 1 teaspoon black pepper, salt, and thyme in a medium bowl. Make a well in the center.
Step 6: Pour milk and melted butter into the well. Stir gently with a wooden spoon or rubber spatula just until a dough ball forms. If too dry, add 1 tablespoon extra milk. Avoid over-mixing to keep dumplings tender.
Step 7: Using a medium cookie scoop or two spoons, drop dough evenly into the simmering soup, spacing dumplings around the pot. Gently press them so the soup covers just the tops.
Step 8: Cover the pot and reduce heat to a low simmer. Cook dumplings for 15 minutes. Halfway through, lift the lid once to press dumplings down and separate any sticking together.
Step 9: Check dumplings by cutting one in half to ensure it is cooked through. If needed, cook an additional 3-4 minutes. Serve the chicken and dumplings hot.

Tips & Variations

Use half and half instead of evaporated milk for a richer broth.
Add fresh parsley or a pinch of cayenne pepper to the dumpling dough for extra flavor.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend and check baking powder ingredients.
Leftover chicken makes this recipe quicker and keeps the broth flavorful.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking up the dumplings. You can also freeze the soup (without dumplings) for up to 2 months; add fresh dumplings when reheating.

How to Serve

Two white bowls filled with a creamy chicken and vegetable soup are shown on a white marbled surface. Each bowl has three large, round, light beige dumplings floating on top, sprinkled lightly with black pepper and garnished with small green herb leaves. The soup has a pale yellow color with visible thin orange carrot strips, small white pieces of chicken, and bits of green celery throughout. Two silver spoons with wooden handles lie beside the bowls. A small white dish with fresh green herbs and a white towel with red stripes are placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, frozen cooked chicken works well. Just thaw before adding it to the soup to ensure even heating.

How do I know when dumplings are fully cooked?

After cooking for 15 minutes, cut a dumpling in half. The inside should be fluffy and cooked throughout with no raw dough. If undercooked, simmer a few minutes longer.