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Homemade Chicken and Dumplings Recipe

Homemade Chicken and Dumplings Recipe
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★★★★★

5 from 11 reviews

This comforting Homemade Chicken and Dumplings recipe features tender shredded chicken simmered in a creamy, herb-infused broth loaded with vegetables. Fluffy, soft dumplings cooked directly in the soup make this dish a classic Southern favorite, perfect for cozy family dinners or chilly days.

Ingredients

Scale

For the Soup

  • 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
  • 4 cups shredded cooked chicken
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
  • 2 teaspoons freshly cracked black pepper (or to taste)
  • Salt, to taste

For the Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon, plus 1 teaspoon, baking powder (total 2 tablespoons)
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
  • 3/4 cup whole milk
  • 4 tablespoons butter, melted

Instructions

  1. Prepare the Soup Base: In a large pot, melt 6 tablespoons of butter over medium-high heat. Add diced yellow onion, matchstick carrots, and diced celery, cooking until softened, about 5-7 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  2. Make the Roux and Add Liquids: Sprinkle 3 tablespoons of all-purpose flour over the softened vegetables, stirring well to coat and cook out the raw flour taste for 2 minutes. Slowly whisk in the 12 oz of evaporated milk followed by the 32 oz chicken stock to create a creamy broth. Bring the mixture to a boil while stirring frequently.
  3. Add Chicken and Seasonings: Once boiling, reduce to a simmer and 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 dumpling dough.
  4. Prepare Dumpling Dough: In a mixing bowl, combine 2 cups all-purpose flour, 2 tablespoons baking powder (1 tbsp + 1 tsp), 1 teaspoon freshly cracked black pepper, 1 teaspoon salt, and 1 tablespoon fresh thyme (or dried thyme). Make a well in the center and pour in 3/4 cup whole milk and 4 tablespoons melted butter. Stir just until combined to form a soft dough; do not overmix.
  5. Cook the Dumplings: Using a spoon, scoop and drop portions of the dumpling dough into the simmering soup. Gently press down each dumpling slightly. Cover the pot tightly and simmer over low heat for 15 minutes, avoiding lifting the lid to ensure dumplings cook through evenly.
  6. Check and Serve: After 15 minutes, check the dumplings for doneness — they should be fluffy and cooked through. Adjust seasoning with additional salt and pepper if necessary, then ladle the soup and dumplings into bowls and serve warm.

Notes

  • Use pre-cooked shredded chicken for convenience; rotisserie chicken works great.
  • For a richer broth, substitute evaporated milk with half and half or whole cream.
  • Do not overmix the dumpling dough to keep dumplings light and tender.
  • Cover the pot tightly while dumplings cook to ensure proper rising and texture.
  • Add fresh herbs according to taste, but thyme is traditional and adds excellent flavor.
  • Leftover chicken stock can be homemade or store-bought low sodium varieties.

Nutrition

Keywords: chicken and dumplings, homemade chicken soup, comfort food, Southern recipe, creamy chicken stew, easy family dinner

Find it online: https://foodbylina.com/homemade-chicken-and-dumplings-recipe/