Chicken and Dumplings Recipe

Introduction

Chicken and Dumplings is a comforting classic that combines tender chicken with fluffy, pillowy dumplings in a creamy, flavorful broth. Perfect for chilly days, this hearty dish warms the soul and fills the kitchen with inviting aromas.

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, plus 1 extra cup 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 (for dumplings)
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon freshly cracked black pepper (for dumplings)
• 1 teaspoon salt (for dumplings)
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme (for dumplings, optional)
• 3/4 cup (6 oz) whole milk
• 4 tablespoons butter, melted

Instructions

1. Step 1: In a large heavy-bottomed pot or Dutch oven, melt 6 tablespoons of butter over medium-high heat. Add the diced onion, matchstick carrots, and diced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for 1 more minute.
2. Step 2: Sprinkle in 3 tablespoons of flour and stir constantly for 1 minute to make a roux. Slowly pour in the evaporated milk and chicken stock while stirring to combine and avoid lumps. Keep stirring to prevent burning.
3. Step 3: If using raw chicken, add an extra cup of chicken broth or water. Add the raw chicken pieces and simmer for 20 minutes, or until cooked through. Remove the chicken, shred it, then return it to the pot. Lower the heat and let the soup simmer uncovered while you prepare the dumplings.
4. Step 4: If using pre-cooked chicken, bring the soup to a boil. Add the chicken, thyme, black pepper, and salt. Lower the heat and let it simmer uncovered as you make the dumplings.
5. Step 5: In a medium bowl, whisk together 2 cups flour, baking powder, black pepper, salt, and thyme (if using) for the dumplings. Make a well in the center.
6. Step 6: Pour the milk and melted butter into the well. Stir gently with a wooden spoon or spatula just until a soft dough forms. Add an extra tablespoon of milk if the dough feels too dry. Avoid over-mixing.
7. Step 7: Using a medium cookie scoop or two spoons, drop dumpling dough evenly over the simmering soup, spacing them around the pot. Gently press down so the broth just covers the tops of the dumplings.
8. Step 8: Cover the pot with a lid and reduce heat to low, maintaining a gentle simmer. Cook the dumplings for 15 minutes without lifting the lid.
9. Step 9: Halfway through cooking, briefly lift the lid to press dumplings back under the broth if needed and separate any sticking dumplings.
10. Step 10: After 15 minutes, check one dumpling by cutting it in half to ensure it’s cooked through. If not, continue cooking for 3 to 4 more minutes and check again.
11. Step 11: Once dumplings are cooked, serve the chicken and dumplings hot and enjoy!

Tips & Variations

• Use cooked rotisserie chicken for a quicker version without simmering raw meat.
• Add fresh herbs like parsley or rosemary for extra flavor.
• For a richer broth, substitute half of the chicken stock with low-sodium chicken broth.
• Be careful not to over-mix the dumpling dough to keep them light and fluffy.
• If you prefer, add frozen peas or corn during the last 5 minutes of simmering for extra veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking apart the dumplings. This dish is best enjoyed fresh, as dumplings can become dense when stored too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use thawed frozen chicken, either cooked or raw. If using raw frozen chicken, make sure it’s fully thawed before cooking to ensure even cooking and safety.

How do I know when the dumplings are done?

Dumplings are cooked when they are no longer doughy inside. Cut one in half after the cooking time—if it’s cooked through and fluffy, they’re ready. If not, simmer a few minutes longer.

Chicken and Dumplings Recipe

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★★★★★

4.7 from 126 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This comforting Chicken and Dumplings recipe features tender chicken simmered in a creamy, flavorful broth with soft, fluffy dumplings made from scratch. Perfect for a hearty family meal, the dish combines sautéed vegetables, herbs, and a rich roux to create a satisfying classic Southern-style stew.

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Ingredients

Scale 1x2x3x

Sauce and 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 of 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

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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 celery. Cook for 5 minutes until the vegetables begin to soften. Add minced garlic and cook for 1 minute more to release its aroma.
2. Make Roux and Add Liquids: Sprinkle in the flour and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the evaporated milk and chicken stock, stirring continuously to combine and prevent lumps. This mixture forms a roux that thickens and enriches the soup base.
3. Cook Chicken (If Raw): If using raw chicken, add an extra cup of chicken broth or water and add the raw chicken breasts or thighs. Simmer gently for 20 minutes until the chicken is fully cooked. Remove and shred the chicken, then return it to the soup. Reduce heat and keep the soup simmering uncovered while preparing the dumplings.
4. Add Chicken and Seasonings (If Pre-Cooked): If using pre-cooked shredded chicken, bring the soup to a boil first. Add the chicken, fresh or dried thyme, black pepper, and salt. Lower the heat and let it simmer uncovered while preparing the dumplings.
5. 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 milk and melted butter.
6. Mix Dumpling Batter: Stir gently with a wooden spoon or rubber spatula just until a dough ball forms. If it seems too dry, add an additional tablespoon of milk. Avoid over-mixing to prevent dense dumplings.
7. Drop Dumplings Into Soup: Using a medium cookie scoop or spoon, drop dough balls evenly spaced into the simmering soup. Press them down gently so the broth covers the tops. This ensures even cooking throughout the dumplings.
8. Simmer Dumplings: Cover the pot with a lid and reduce heat to a low simmer—just a gentle bubble to avoid burning the bottom. Cook for 15 minutes with the lid on, gently stirring once midway and separating any sticking dumplings by pressing them back under the broth.
9. Check Doneness and Serve: After 15 minutes, cut one dumpling in half to ensure it is cooked through. If not, simmer for another 3 to 4 minutes and check again. Serve the piping hot chicken and dumplings immediately.

Notes

• Using pre-cooked chicken saves time but raw chicken imparts more flavor to the broth.
• Do not over-mix the dumpling dough to keep dumplings light and fluffy.
• Adjust seasoning by adding salt and pepper to taste before cooking dumplings.
• If broth thickens too much, thin with additional chicken stock or water.
• Fresh thyme enhances flavor but dried thyme is a good pantry substitute.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Southern American

Keywords: Chicken and Dumplings, comfort food, creamy chicken stew, southern recipe, dumplings, chicken soup