Description
Creamy, cozy chicken and dumplings with tender shredded chicken, a rich broth, and fluffy stove-top dumplings. Classic American comfort that comes together fast.
Ingredients
Butter, 6 tablespoons
Yellow onion, diced, 1 cup
Matchstick carrots, 1 cup
Celery, diced, 1 cup
Garlic, minced, 4 cloves
All-purpose flour, 3 tablespoons
Evaporated milk or half and half, 12 oz can
Chicken stock, 32 oz quart
Shredded cooked chicken, 4 cups
Fresh thyme, 1 tablespoon, or dried thyme, 1 teaspoon, optional
Freshly cracked black pepper, 2 teaspoons, or to taste
Salt, to taste
Homemade Dumplings
All-purpose flour, 2 cups
Baking powder, 1 tablespoon plus 1 teaspoon
Freshly cracked black pepper, 1 teaspoon
Salt, 1 teaspoon
Fresh thyme, 1 tablespoon, or dried thyme, 1 teaspoon, optional
Whole milk, 3/4 cup, 6 oz
Butter, melted, 4 tablespoons
Instructions
1. Melt butter in a large heavy pot over medium-high heat. Add onion, carrots, and celery, then cook 5 minutes until beginning to soften. Add garlic and cook 1 minute more.
2. Sprinkle in flour and stir constantly for 1 minute. Slowly whisk in evaporated milk and chicken stock to form a smooth, creamy base.
3. Bring to a boil. Add chicken, thyme, black pepper, and salt. Reduce to a steady simmer and keep uncovered while you make dumplings.
4. For dumplings, whisk flour, baking powder, pepper, salt, and thyme. Make a well and add milk and melted butter. Stir just until a soft dough forms. Do not overmix.
5. Drop medium scoops of dough into the simmering soup, spacing them around the pot. Gently press so broth just washes over the tops.
6. Cover with a lid and reduce to a low simmer. Cook 15 minutes. Halfway through, briefly lift the lid, press dumplings under broth, and separate any that stick together.
7. Cut one dumpling to check doneness. If the center is set and fluffy, serve hot. If not, simmer covered 3 to 4 minutes more and check again.
Notes
Storage: Store soup and dumplings separately in airtight containers in the fridge for up to 4 days. If stored together, dumplings absorb liquid and become mushy.
Reheat: Combine desired portions in a microwave safe bowl and heat in 30 second intervals until warm. Add a splash of chicken broth if needed.
Using raw chicken: Add 1 cup extra chicken broth and 1.5 pounds boneless, skinless chicken breasts or thighs after the liquids. Simmer about 20 minutes until cooked through, shred, then continue.
Shortcut dumplings: You can use canned biscuit dough. Cut each biscuit into quarters and drop into the simmering broth, then cook covered until set.
Tips: Keep a gentle simmer for dumplings, avoid overmixing the dough, and season the broth to taste before covering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American