Description
A hearty and comforting Chicken and Dumplings recipe that features tender shredded chicken simmered in a rich, creamy broth with fresh vegetables and fluffy homemade dumplings. Perfect for a cozy family meal, this classic dish combines simple ingredients with easy techniques to deliver a soul-warming experience.
Ingredients
Scale
Savory Broth and Filling
- 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 the chopped onion, matchstick carrots, and diced celery. Cook until the vegetables are softened and fragrant, then add the minced garlic and sauté for another minute to release its aroma.
- Create Roux and Add Liquids: Stir in 3 tablespoons of all-purpose flour into the sautéed vegetables, cooking for a couple of minutes to remove the raw flour taste. Gradually whisk in the evaporated milk and chicken stock, stirring constantly until the mixture is smooth and starts to thicken slightly.
- Simmer with Chicken and Seasonings: Bring the broth to a boil, then reduce to a simmer. Add the shredded cooked chicken, fresh thyme, freshly cracked black pepper, and salt to taste. Allow the soup to simmer gently while you prepare the dumplings, infusing the broth with flavor.
- Prepare Dumpling Dough: In a mixing bowl, combine the dry ingredients for the dumplings: 2 cups all-purpose flour, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon black pepper, 1 teaspoon salt, and fresh thyme. Stir together, then add the ¾ cup whole milk and 4 tablespoons melted butter. Mix gently until a soft dough forms; be careful not to over-mix to keep the dumplings tender.
- Cook Dumplings in Broth: Drop spoonfuls of the dumpling dough into the simmering chicken soup. Cover the pot with a lid and reduce the heat to low. Let the dumplings cook gently for 15 minutes without lifting the lid, allowing them to steam and puff up fully.
- Check and Serve: After 15 minutes, uncover and check the dumplings to ensure they are cooked through and fluffy. The dumplings should be firm but tender inside. Serve the chicken and dumplings hot, scooping both broth and dumplings into bowls.
Notes
- Use shredded leftover roast chicken or rotisserie chicken for convenience.
- Do not lift the lid while dumplings are cooking to ensure they steam properly.
- Adjust the seasoning of the broth before adding dumplings as the flour can slightly dilute flavors.
- For a richer taste, substitute whole milk with cream or add a splash of heavy cream before serving.
- Dumplings can be varied with herbs like parsley or chives for different flavor profiles.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days as dumplings absorb liquid over time.
