Chicken and dumplings is a homestyle dish that warms the heart and fills the belly. On chilly evenings, this comforting meal brings back fond memories of family gatherings around the dinner table. The aroma of savory broth and tender dumplings fills the kitchen, inviting everyone to gather and share in the love of good food.
Making chicken and dumplings is an easy process that allows you to feel like a chef at home. With just a handful of ingredients, you can create a cozy family meal that everyone will enjoy. Get ready to dive into a delicious world of flavors and textures that make chicken and dumplings a beloved classic.
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Why You’ll Love This Recipe
- Ultimate Comfort Food: Chicken and dumplings is perfect for chilly days, offering warmth and satisfaction in every spoonful.
- Quick and Easy: You can whip up this dish in under an hour, making it a great option for busy weeknights.
- Hearty Ingredients: Using simple ingredients like chicken, vegetables, and dumplings ensures this dish is both filling and delicious.
- Customizable: You can easily adapt the recipe to include your favorite vegetables or herbs, making it a versatile choice.
- Family Favorite: This dish brings everyone to the table, making it a sure hit for both kids and adults alike.
Ingredients You'll Need
- Butter – 6 tablespoons. Adds richness and flavor to the broth.
- Diced yellow onion – 1 cup. Provides a sweet base flavor while cooking.
- Matchstick carrots – 1 cup. Adds sweetness and color to the dish.
- Diced celery – 1 cup. Adds a nice crunch and enhances the overall flavor.
- Garlic – 4 cloves, minced. Brings a fragrant depth to the broth.
- All-purpose flour – 3 tablespoons. Helps thicken the broth and create a roux.
- Evaporated milk or half and half – 12 oz. Adds creaminess to the soup.
- Chicken stock or broth – 40 oz plus 1 extra cup if using raw chicken. Forms the flavorful base.
- Shredded cooked chicken or raw skinless chicken breasts or thighs – 4 cups or 1.5 lbs. Provides protein and heartiness.
- Fresh thyme or dried thyme – 1 tablespoon or 1 teaspoon, optional. Adds a fragrant herbal note.
- Freshly cracked black pepper – 2 teaspoons or to taste. Enhances the overall flavor profile.
- Salt – to taste. Balances the flavors of the dish.
- Dumplings:
- All-purpose flour – 2 cups. Forms the base of the dumplings.
- Baking powder – 1 tablespoon plus 1 teaspoon. Helps the dumplings rise and become fluffy.
- Freshly cracked black pepper – 1 teaspoon. Adds a hint of spice to the dumplings.
- Salt – 1 teaspoon. Balances the flavor of the dumplings.
- Fresh thyme or dried thyme – 1 tablespoon or 1 teaspoon, optional. Provides additional flavor to the dough.
- Whole milk – ¾ cup. Hydrates the dumpling mixture and adds richness.
- Butter – 4 tablespoons, melted. Enhances the flavor of the dumplings.
How to Make Chicken and Dumplings
Step 1: Sauté the Vegetables
Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery, cooking for about 5 minutes until softened. Stir in garlic and cook for an additional minute for enhanced flavor.
Step 2: Make the Roux
Sprinkle in the flour and stir constantly for one minute to create a roux. Be careful not to let it brown, as you want it light and smooth.
Step 3: Add Liquids and Chicken
Slowly pour in the evaporated milk and chicken stock while stirring. Keep stirring until the mixture becomes smooth and creamy. If using raw chicken, add it now along with the extra cup of broth. Allow it to simmer for 20 minutes until fully cooked, then shred the chicken and return it to the pot. If using cooked chicken, add it now along with thyme, salt, and pepper.
Step 4: Prepare the Dumpling Dough
While the soup simmers, make the dumpling dough. In a bowl, whisk together flour, baking powder, salt, pepper, and thyme. Make a well in the center and pour in the milk and melted butter. Stir gently until a dough forms, but do not overmix.
Step 5: Drop in Dumplings
Using a cookie scoop or spoons, drop the dough balls onto the simmering soup. Spread them out evenly and gently press down so the soup coats the top.
Step 6: Cook the Dumplings
Cover the pot with a lid and simmer for 15 minutes without lifting the lid. Check one dumpling by cutting it open; it should be fluffy and fully cooked.
Pro Tips from My Kitchen
✓ Use Rotisserie Chicken – For even quicker preparation, use store-bought rotisserie chicken. It saves time and still offers great flavor.
✓ Monitor the Dumplings – Avoid lifting the lid while cooking the dumplings. This ensures they steam properly and become fluffy.
✓ Adjust Consistency – If your broth is too thick, add a little more chicken stock. If it’s too thin, let it simmer for a few more minutes.
✓ Season to Taste – Don't forget to season as you go. Taste the broth before serving to ensure seasoning is just right.
✓ Experiment with Herbs – Try adding fresh herbs like parsley or dill for a different flavor profile. It can brighten up the dish nicely.
Frequently Asked Questions About Chicken and Dumplings
Yes, you can use thighs, breasts, or even turkey in this recipe. Just ensure the meat is cooked thoroughly before adding it to your dish.
Dumplings are done when they are fluffy and cooked through. Cut one open to check for doneness; it should appear light and well-cooked inside.
You can prepare the soup base a day in advance. Just reheat it and add the dumplings before serving. This way, they stay fresh and fluffy.
Dense dumplings can be caused by overmixing the dough. Be gentle while combining the ingredients to ensure a light texture.
This dish pairs nicely with simple sides like green beans or a fresh garden salad. A warm biscuit on the side is also a delightful addition.
Chicken and Dumplings Recipe
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
- 12 oz Evaporated milk or half and half
- 40 oz Chicken stock or broth
- 4 cups Shredded cooked chicken or raw skinless chicken breasts or thighs
- 1 tablespoon Fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons Freshly cracked black pepper
- Salt
- 2 cups All-purpose flour
- 1 tablespoon plus 1 teaspoon Baking powder
- 1 teaspoon Freshly cracked black pepper
- 1 teaspoon Salt
- 1 tablespoon or 1 teaspoon Fresh thyme or dried thyme
- ¾ cup Whole milk
- 4 tablespoons Butter, melted
Instructions
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery, cooking for about 5 minutes until softened.
- Stir in garlic and cook for an additional minute for enhanced flavor.
- Sprinkle in the flour and stir constantly for one minute to create a roux. Be careful not to let it brown, as you want it light and smooth.
- Slowly pour in the evaporated milk and chicken stock while stirring. Keep stirring until the mixture becomes smooth and creamy.
- If using raw chicken, add it now along with the extra cup of broth. Allow it to simmer for 20 minutes until fully cooked, then shred the chicken and return it to the pot. If using cooked chicken, add it now along with thyme, salt, and pepper.
Dumpling Preparation
- While the soup simmers, make the dumpling dough. In a bowl, whisk together flour, baking powder, salt, pepper, and thyme.
- Make a well in the center and pour in the milk and melted butter. Stir gently until a dough forms, but do not overmix.
- Using a cookie scoop or spoons, drop the dough balls onto the simmering soup. Spread them out evenly and gently press down so the soup coats the top.
- Cover the pot with a lid and simmer for 15 minutes without lifting the lid. Check one dumpling by cutting it open; it should be fluffy and fully cooked.
Notes
- Use Rotisserie Chicken for even quicker preparation.
- Monitor the dumplings while cooking; avoid lifting the lid to ensure they steam properly.
- Adjust broth consistency if necessary and always season to taste.
- Experiment with fresh herbs like parsley or dill for added flavor.
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