Description
A comforting and classic Chicken and Dumplings recipe featuring tender shredded chicken simmered in a flavorful broth with hearty vegetables, topped with fluffy homemade dumplings cooked to perfection in a rich, creamy stew.
Ingredients
Scale
Savory Soup
- 6 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 12 oz (1 can) evaporated milk
- 32 oz (1 quart) chicken stock
- 4 cups shredded cooked chicken
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 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)
- ¾ cup (6 oz) whole milk
- 4 tablespoons butter, melted
Instructions
- Sauté Vegetables: In a large pot, melt 6 tablespoons of butter over medium-high heat. Add chopped onion, matchstick carrots, and diced celery and cook until softened and fragrant, about 5-7 minutes. Then add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
- Make the Base: Sprinkle 3 tablespoons of all-purpose flour over the softened vegetables and stir well to coat everything evenly. Gradually pour in the evaporated milk and chicken stock, stirring constantly to blend and avoid lumps. Continue stirring until the mixture is smooth and begins to thicken slightly.
- Add Chicken and Seasoning: Bring the soup to a gentle boil. Add shredded cooked chicken, fresh thyme (or dried), freshly cracked black pepper, and salt to taste. Lower the heat to a simmer and let the soup meld flavors while you prepare the dumplings.
- Prepare Dumpling Dough: In a mixing bowl, combine 2 cups all-purpose flour, baking powder (1 tablespoon plus 1 teaspoon), freshly cracked black pepper, salt, and fresh thyme. Pour in the whole milk and melted butter, mixing until a soft dough forms. Avoid overmixing to keep dumplings tender.
- Cook Dumplings: Drop spoonfuls of the dough directly into the simmering chicken soup. Cover the pot with a lid and let the dumplings cook gently for about 15 minutes without lifting the lid, allowing them to puff up and cook through.
- Final Check and Serve: After 15 minutes, check a dumpling to ensure it is cooked in the center — it should be fluffy and fully set. Adjust seasonings if needed, then serve the chicken and dumplings hot, perfect for a hearty meal.
Notes
- Use freshly shredded cooked chicken for best texture and flavor.
- If desired, substitute fresh thyme with dried thyme in smaller quantity.
- Do not lift the lid while dumplings are cooking to ensure proper rising.
- The dumpling dough should be soft but not too sticky; adjust flour or milk slightly if needed.
- This recipe can be doubled for larger servings.
