Chicken and Dumplings Recipe

Indulge in the ultimate comfort food experience with this homemade Chicken and Dumplings recipe. Perfect for cozy family dinners or warming up on a chilly evening, this dish brings together tender chicken, hearty vegetables, and fluffy dumplings in a creamy, flavorful broth. Follow along for a step-by-step guide to creating this classic comfort dish in your own kitchen.

Why You’ll Love This Recipe

I love how simple and satisfying this Chicken and Dumplings recipe is. The combination of tender chicken, hearty vegetables, and a creamy broth just makes it feel like a big hug in a bowl. The dumplings are light, fluffy, and soak up all the flavor from the broth, making each bite even better. It’s the kind of meal that’s perfect for family dinners, but it’s also easy enough for a cozy night in.

The recipe uses ingredients that are easy to find, and the steps are straightforward, making it accessible for even beginner cooks. Plus, it’s a one-pot meal, so cleanup is a breeze!

Ingredients:

6 tablespoons butter

1 cup chopped yellow onion

1 cup diced celery

4 cloves garlic, minced

1 cup matchstick carrots

3 tablespoons all-purpose flour

12 oz (1 can) evaporated milk

1 tablespoon, plus 1 teaspoon, baking powder

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

2 cups all-purpose flour

1 teaspoon freshly cracked black pepper

¾ cup (6 oz) whole milk

1 teaspoon salt

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

4 tablespoons butter, melted

Instructions:

Prepare the Soup Base: In a large heavy-bottomed pot like a Dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute more.

Create the Roux: Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute, then slowly add evaporated milk and chicken stock, stirring constantly until smooth.

Add Chicken and Seasonings: Bring the mixture to a boil, then add shredded chicken, thyme, black pepper, and salt. Let the soup simmer uncovered while you prepare the dumplings.

Prepare Dumpling Dough: In a large bowl, whisk together flour, baking powder, pepper, salt, and thyme. Make a well in the center and pour in milk and melted butter. Stir until a dough forms.

Add Dumplings to Soup: Using a medium-sized cookie scoop, drop spoonfuls of dough into the simmering soup, spacing them around the pot. Press them down gently into the soup.

Simmer Dumplings: Cover the pot with a lid and reduce heat to low. Allow the soup to simmer for 15 minutes, ensuring the bottom doesn’t burn but maintaining a gentle simmer to cook the dumplings.

Check for Doneness: After 15 minutes, gently stir the soup and cut one dumpling in half to check for doneness. If cooked through, serve hot. If not, cook for an additional 3 to 4 minutes and check again.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 6 servings

Variations

Vegetable Dumplings: I sometimes like to add a bit of grated cheese to the dumpling batter for a richer flavor, or even mix in some finely chopped spinach to make it extra veggie-packed.

Herb Variations: If I want to change things up, I’ll try fresh herbs like parsley or sage instead of thyme and rosemary.

Low-Fat Version: To lighten up the dish, I swap the heavy cream with half-and-half or a combination of milk and sour cream. It still keeps the richness without the extra calories.

Spicy Kick: If I’m craving some heat, I add a pinch of red pepper flakes to the soup for a subtle spicy kick.

Serving Tips:

Garnish with Fresh Herbs: Before serving, sprinkle some freshly chopped parsley or additional thyme over the top of the soup for a pop of color and added flavor.

Pair with Crusty Bread: Serve your chicken and dumplings alongside slices of warm, crusty bread for dipping into the delicious broth.

Add a Side Salad: Balance out the heartiness of the dish with a light side salad dressed with a tangy vinaigrette or creamy dressing.

Serve in Bread Bowls: For a fun twist, hollow out small round loaves of bread and ladle the chicken and dumplings directly into them for a cozy, edible bowl experience.

Family-Style Presentation: Place the pot of chicken and dumplings in the center of the table and let everyone help themselves, creating a communal dining experience.

Storage Tips:

Refrigeration: Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Chicken and dumplings can also be frozen for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers or resealable bags. Frozen chicken and dumplings can be stored for up to 2-3 months.

Thawing and Reheating: When ready to enjoy, thaw frozen chicken and dumplings overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally until heated through. You may need to add a splash of chicken stock or water to loosen the broth.

Individual Portions: Consider freezing individual portions of chicken and dumplings for quick and easy lunches or dinners. Simply portion out servings into freezer-safe containers before freezing.

Freshen Up: If the dumplings have absorbed too much liquid during storage, simply add a splash of chicken stock or water when reheating to revive the broth.

Related Recipes:

• Hot Apple Dumplings
• Chicken and Dumplings with Biscuits
• CrockPot Chicken and Dumplings

FAQs:

Can I use store-bought rotisserie chicken for this recipe?

Yes! I love using rotisserie chicken for this recipe because it’s quick, convenient, and adds great flavor. Just shred the chicken and add it to the soup as directed.

How do I know when the dumplings are cooked through?

The dumplings will puff up and become firm on the outside when they’re fully cooked. You can also poke one with a toothpick or fork, and if it comes out clean, the dumplings are done.

Can I make this recipe in advance?

I recommend making the soup in advance but adding the dumplings just before serving. The dumplings are best when fresh, as they tend to become soggy if stored in the soup for too long.

Can I freeze Chicken and Dumplings?

Yes, you can freeze the soup without the dumplings for up to 3 months. To reheat, defrost in the fridge overnight and reheat on the stove, adding fresh dumplings when ready to serve.

Can I make the dumplings ahead of time?

It’s best to make the dumplings fresh, as they don’t hold up well when stored or frozen. However, you can prepare the dry ingredients for the dumplings ahead of time and just mix them with the wet ingredients when you’re ready to cook.

Conclusion:

With its savory broth, tender chicken, and pillowy dumplings, this Chicken and Dumplings recipe is sure to become a favorite in your home. Whether enjoyed as a hearty meal on its own or paired with a fresh salad or crusty bread, this comforting dish is perfect for any occasion. Gather your ingredients and prepare to delight your taste buds with this classic comfort food favorite.

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