Chicken and Dumplings

By Ellie

6 Person

45 Minutes

0 Calories

This easy recipe for my family’s favorite creamy Homemade Chicken and Dumplings is loaded with big fluffy dumplings that are made from scratch in just minutes!

Ingredients

HOMEMADE DUMPLINGS:

4 tbsp. butter, melted
3/4 cup (6 oz) whole milk
1 tbsp. fresh thyme (or 1 teaspoon dried thyme)
1 tsp. salt
1 tsp. freshly cracked black pepper
1 tbsp. plus 1 teaspoon, baking powder
2 cups all purpose flour

salt, to taste
2 tsp. freshly cracked black pepper (or to taste)
1 tbsp. fresh thyme (or 1 teaspoon dried thyme)
4 cups shredded cooked chicken
32 oz. (1 quart) chicken stock
12 oz. (1 can) evaporated milk
3 tbsp. all purpose flour
4 cloves garlic, minced
1 cup diced celery
1 cup matchstick carrots
1 cup chopped yellow onion
6 tbsp. butter

Method

01

In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
02

Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
03

Add flour and stir to combine. Cook for 1 minute. Add evaporated milk and chicken stock and quickly stir to combine.
04

Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.
05

In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
06

Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
07

Using a large sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
08

Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
09

Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings).
10

Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
11

If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again.

Related Tags

Chicken and Dumplings

Chicken and Dumplings

3.9

( By Ellie )

This easy recipe for my family’s favorite creamy Homemade Chicken and Dumplings is loaded with big fluffy dumplings that are made from scratch in just minutes!

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

HOMEMADE DUMPLINGS:

4 tbsp. butter, melted

3/4 cup (6 oz) whole milk

1 tbsp. fresh thyme (or 1 teaspoon dried thyme)

1 tsp. salt

1 tsp. freshly cracked black pepper

1 tbsp. plus 1 teaspoon, baking powder

2 cups all purpose flour

salt, to taste

2 tsp. freshly cracked black pepper (or to taste)

1 tbsp. fresh thyme (or 1 teaspoon dried thyme)

4 cups shredded cooked chicken

32 oz. (1 quart) chicken stock

12 oz. (1 can) evaporated milk

3 tbsp. all purpose flour

4 cloves garlic, minced

1 cup diced celery

1 cup matchstick carrots

1 cup chopped yellow onion

6 tbsp. butter

03 Method

Step 1

In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.

Step 2

Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.

Step 3

Add flour and stir to combine. Cook for 1 minute. Add evaporated milk and chicken stock and quickly stir to combine.

Step 4

Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.

Step 5

In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.

Step 6

Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.

Step 7

Using a large sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.

Step 8

Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.

Step 9

Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings).

Step 10

Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.

Step 11

If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again.

04 Author