Description
This classic Chicken and Dumplings recipe features a comforting, creamy chicken stew loaded with tender vegetables and fluffy homemade dumplings. Perfect for a cozy family meal, it combines a savory chicken broth enriched with evaporated milk and fresh herbs, topped with light, pillowy dumplings cooked right in the pot.
Ingredients
Scale
Soup Base
- 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)
- 3/4 cup (6 oz) whole milk
- 4 tablespoons butter, melted
Instructions
- Sauté the Vegetables: In a large pot, melt the 6 tablespoons of butter over medium-high heat. Add the chopped yellow onion, matchstick carrots, and diced celery. Cook until the vegetables are softened and fragrant, then add the minced garlic and sauté for another minute.
- Create the Base: Sprinkle the 3 tablespoons of all-purpose flour over the vegetables and stir to coat, cooking the raw flour taste out for about 1-2 minutes. Gradually whisk in the evaporated milk and chicken stock, stirring continuously until the mixture is smooth and has started to thicken slightly.
- Add Chicken and Herbs: Bring the mixture to a boil, then stir in the shredded cooked chicken, fresh thyme, freshly cracked black pepper, and salt to taste. Reduce the heat to low and let the soup simmer gently as you prepare the dumplings.
- Prepare Dumpling Dough: In a separate bowl, combine the 2 cups all-purpose flour, baking powder, black pepper, salt, and fresh thyme. Add the whole milk and melted butter, stirring until a soft dough forms. Avoid overmixing to keep dumplings light and fluffy.
- Cook Dumplings: Using a spoon, drop tablespoon-sized portions of the dumpling dough into the simmering soup. Cover the pot with a lid and continue to simmer for 15 minutes without lifting the lid to allow the dumplings to cook thoroughly and become tender.
- Serve: After 15 minutes, check the dumplings to ensure they are cooked through and fluffy inside. Adjust seasoning if needed, then ladle the chicken and dumplings into bowls and serve hot for a nourishing and hearty meal.
Notes
- Use cooked chicken from a rotisserie or leftover roast chicken for convenience.
- Do not lift the lid during dumpling cooking time to ensure proper rising.
- Fresh thyme imparts the best flavor, but dried thyme is a good substitute.
- This recipe can be made gluten free by substituting all-purpose flour with a gluten free blend, and ensuring baking powder is gluten free.
- For a richer stew, you can substitute part of the chicken stock with low-sodium cream soup.
