Print

Chicken and Dumplings Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

A comforting and hearty Chicken and Dumplings recipe featuring tender shredded chicken simmered in a creamy vegetable broth with fluffy homemade dumplings. This classic dish combines a savory roux-thickened chicken stew with soft, pillowy dumplings cooked gently on the stovetop for the perfect cozy meal.

Ingredients

Scale

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

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

  1. Sauté Vegetables: In a large heavy-bottomed pot like a Dutch oven, melt butter over medium-high heat. Add diced onion, matchstick carrots, and diced celery. Cook for about 5 minutes until vegetables soften. Add minced garlic and cook for an additional minute, stirring regularly.
  2. Make Roux and Add Liquids: Sprinkle in the flour and stir continuously for 1 minute to form a roux. Slowly pour in evaporated milk and chicken stock while stirring to combine and avoid lumps. This will thicken the soup base to creamy consistency.
  3. Cook Raw Chicken (Optional): If using raw chicken, add an extra cup of chicken broth or water along with raw chicken breasts or thighs. Simmer for 20 minutes until chicken is cooked through. Remove chicken, shred it, and return to the pot. Lower heat to maintain a gentle simmer.
  4. Add Pre-Cooked Chicken (Optional): If using shredded cooked chicken, bring the broth to a boil, then add chicken, thyme, black pepper, and salt. Lower the heat to simmer while preparing dumplings.
  5. Prepare Dumpling Dough: In a medium bowl, whisk together flour, baking powder, pepper, salt, and thyme. Create a well in the center and pour in milk and melted butter. Stir gently with a wooden spoon or rubber spatula until a dough forms. Add an extra tablespoon of milk if dough feels too dry; avoid overmixing to prevent dense dumplings.
  6. Form Dumplings: Using a medium cookie scoop or two spoons, drop equal-sized dough balls into the simmering soup evenly spaced around the pot. Gently press them down so the broth just covers the tops.
  7. Simmer Dumplings: Cover pot with a lid and reduce heat to a low simmer ensuring the soup bubbles gently. Cook dumplings for 15 minutes, stirring gently halfway through and separating any sticking dumplings. Check doneness by cutting a dumpling in half.
  8. Serve: Once dumplings are cooked through, serve the chicken and dumplings hot for a satisfying, cozy meal.

Notes

  • For richer broth, substitute evaporated milk with half and half.
  • Add an extra cup of broth when cooking raw chicken to ensure enough liquid.
  • Do not overmix the dumpling dough to keep dumplings light and fluffy.
  • If dumplings aren’t fully cooked after 15 minutes, continue cooking for 3-4 more minutes checking frequently.
  • Fresh thyme is preferred but dried thyme works well in both soup and dumplings.
  • Use a heavy-bottomed pot like a Dutch oven to prevent burning during roux-making and simmering.

Keywords: chicken and dumplings, comfort food, creamy chicken stew, homemade dumplings, classic southern recipe

Find it online: https://amayaharis.com/chicken-and-dumplings-recipe/