Description
This classic Homemade Chicken and Dumplings recipe features tender shredded chicken simmered in a savory vegetable broth, topped with soft, fluffy dumplings infused with fresh thyme and black pepper. Perfect for a comforting family meal, this dish is prepared on the stovetop and is ready in under an hour.
Ingredients
Scale
Soup Base
- 6 tablespoons butter
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 1 (12 oz) can evaporated milk
- 4 cups shredded cooked chicken
- 4 cups chicken stock (additionally for raw chicken, 5 cups total)
- Fresh thyme, to taste
- Black pepper, to taste
Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Black pepper, to taste
- Fresh thyme, to taste
- 1 cup milk
- 4 tablespoons melted butter
Instructions
- Sauté Vegetables: Melt the butter in a Dutch oven over medium-high heat. Add the diced onion, matchstick carrots, and celery; cook for about 5 minutes until the vegetables have softened and become fragrant.
- Add Garlic and Flour: Stir in the minced garlic along with the flour, cooking for an additional minute. This step helps build a roux that will thicken the soup base.
- Incorporate Liquids: Gradually pour in the evaporated milk and chicken stock while stirring continuously to create a smooth mixture without lumps.
- Add Chicken and Simmer: If using raw chicken, add it along with an extra cup of broth, and let everything simmer gently for about 20 minutes until the chicken is cooked through. Once cooked, shred the chicken pieces and return them to the soup. If using pre-cooked shredded chicken, add it directly and heat through.
- Prepare Dumpling Batter: In a separate bowl, combine flour, baking powder, salt, black pepper, fresh thyme, milk, and melted butter. Mix until just combined to avoid tough dumplings.
- Cook Dumplings: Drop spoonfuls of the dumpling batter gently into the simmering soup. Cover the pot tightly with a lid and steam the dumplings for about 15 minutes without lifting the lid to ensure they cook evenly and become fluffy.
Notes
- For a richer flavor, consider using homemade chicken stock.
- Do not lift the lid during dumpling cooking to ensure proper steaming.
- Adjust seasoning with additional thyme and black pepper to taste.
- You can substitute all-purpose flour with gluten-free flour blend if needed, but texture may vary.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
