Description
This comforting Chicken and Dumplings recipe features tender shredded chicken simmered in a flavorful broth with aromatic vegetables and fresh herbs, topped with fluffy, buttery dumplings. Perfect for a hearty family meal, this dish combines classic Southern flavors into an easy-to-make and satisfying stew.
Ingredients
Scale
Savory Broth and Chicken
- 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
- Prepare the Broth and Vegetables: In a large pot, melt 6 tablespoons of butter over medium-high heat. Add chopped onion, matchstick carrots, and diced celery. Cook, stirring occasionally, until vegetables have softened and become fragrant, about 5-7 minutes. Then, add minced garlic and cook for an additional 1 minute to release its aroma.
- Create the Soup Base: Sprinkle 3 tablespoons of all-purpose flour over the softened vegetables and stir well to combine, cooking for about 2 minutes to form a roux. Gradually pour in the evaporated milk and chicken stock while stirring continuously to prevent lumps, ensuring a smooth mixture.
- Add Chicken and Seasoning: Bring the mixture to a boil, then reduce the heat to a simmer. Add shredded cooked chicken, fresh (or dried) thyme, freshly cracked black pepper, and salt to taste. Allow the soup to simmer gently while you prepare the dumplings, letting the flavors meld for about 5 minutes.
- Make the Dumpling Dough: In a separate mixing bowl, combine 2 cups of all-purpose flour, baking powder, freshly cracked black pepper, salt, and thyme. Stir these dry ingredients together thoroughly. Add whole milk and melted butter to the dry mix and stir until a soft dough forms.
- Cook the Dumplings: Using a spoon, drop spoonfuls of the dumpling dough into the simmering soup, spacing them evenly. Cover the pot tightly with a lid and let the dumplings cook for about 15 minutes without lifting the lid, ensuring they steam and cook thoroughly.
- Check and Serve: After 15 minutes, check that the dumplings are cooked through and fluffy by inserting a toothpick or fork; it should come out clean. Serve the chicken and dumplings hot for a delightful, comforting meal.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- For thicker dumplings, slightly reduce the milk amount when making the dough.
- Do not lift the lid during dumpling cooking to prevent them from collapsing.
- Fresh thyme can be substituted with dried, but reduce quantity as dried herbs are more concentrated.
- This dish can be made a day ahead; flavors deepen overnight and reheating is best on stovetop over low heat.
- Adjust seasoning at the end to taste, especially salt and pepper.
