Description
Chicken and Dumplings is a classic comfort dish with tender chicken in a creamy broth and fluffy, homemade dumplings.
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 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 + 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
- In a large pot, melt butter over medium heat. Sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Sprinkle flour over vegetables, stir to form a roux. Cook for 1–2 minutes.
- Slowly whisk in chicken stock and evaporated milk. Bring to a simmer.
- Add chicken (if raw, cook until done; if shredded, heat through), thyme, salt, and pepper.
- Prepare dumplings: In a bowl, combine flour, baking powder, pepper, salt, and thyme. Stir in milk and melted butter until just combined.
- Drop dumpling batter by spoonfuls into simmering soup. Cover and cook 15–20 minutes until dumplings are cooked through.
- Serve hot, optionally garnished with fresh thyme or parsley.
Notes
- Use leftover cooked chicken for faster preparation.
- Adjust dumpling size to your preference; smaller dumplings cook faster.
- Leftovers store well in the fridge for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American