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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
