The Best Chicken and Dumplings
This classic chicken and dumplings recipe is the ultimate comfort food, featuring tender chicken, creamy broth, and soft, fluffy dumplings. Perfect for cozy dinners or family gatherings!
If you're craving a hearty, comforting meal, look no further than this best-ever chicken and dumplings recipe. With tender chicken, a creamy, flavorful broth, and perfectly fluffy dumplings, this dish is both easy to make and incredibly satisfying. The recipe starts with a savory base of sautéed vegetables, thickened with a roux of butter and flour for that creamy texture we love in chicken and dumplings. Adding evaporated milk enhances the richness without making it too heavy, while the thyme and freshly cracked black pepper elevate the flavors.
The dumplings are simple yet delicious, with just the right balance of lightness and texture to absorb the savory broth. Whether you’re making this for a special occasion or a comforting weeknight meal, this recipe is a crowd-pleaser that everyone will love. Follow the tips and tricks below to make sure your chicken and dumplings come out perfect every time!
Tips and Tricks:
Use Fresh Thyme: Fresh herbs add a depth of flavor, but dried thyme works if that’s what you have.
Don’t Overcrowd the Dumplings: Drop dumplings around the pot for even cooking, pressing down so the tops just touch the soup.
Check the Dumplings: Test one dumpling by cutting it in half to make sure it’s cooked through.
Prevent Sticking: Stir gently halfway through to separate any dumplings that might be sticking.
Commonly Asked Questions:
Can I use raw chicken? Yes, add raw chicken to the soup, cook through, then shred before adding back.
How can I make the soup thicker? If you prefer a thicker soup, simmer longer after adding the flour and broth, or add a cornstarch slurry.
Can I use biscuit mix for dumplings? While homemade dumplings taste best, biscuit mix is an easy alternative.
This best chicken and dumplings recipe is a comforting, flavorful dish that’s perfect for cold days or whenever you need a warming meal. With tender chicken, a creamy broth, and fluffy dumplings, it’s the kind of meal that’s easy to make yet tastes like a labor of love. Whether you’re serving it for a family dinner or saving leftovers for the next day, each bowl of this homemade chicken and dumplings is packed with flavor and satisfaction.
The Best Chicken and Dumplings
Ingredients:
For the Soup:
6 tablespoons butter
1 cup diced yellow onion
1 cup matchstick carrots
1 cup diced celery
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 (12 oz) can evaporated milk (or half and half)
1 (32 oz) quart chicken stock
4 cups shredded cooked chicken (or use raw chicken and cook directly in the soup)
1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
2 teaspoons freshly cracked black pepper (or to taste)
Salt (to taste)
For the 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, optional)
3/4 cup (6 oz) whole milk
4 tablespoons butter, melted
Instructions:
Sauté the Vegetables: In a large, heavy-bottomed pot like a Dutch oven, melt the butter over medium-high heat. Add the onion, carrots, and celery, cooking for about 5 minutes until the vegetables begin to soften. Stir in the garlic and cook for an additional minute.
Make the Roux: Sprinkle the flour over the vegetables, stirring constantly for about 1 minute. Slowly pour in the evaporated milk and chicken stock, continuing to stir as the mixture thickens. This step creates a creamy base for the soup, so keep stirring to prevent burning.
Add Chicken and Seasoning: Bring the soup to a boil, then add the shredded chicken, thyme, black pepper, and salt. Reduce heat to a simmer and let the soup cook uncovered while you prepare the dumplings.
Prepare the Dumplings: In a medium bowl, whisk together the flour, baking powder, black pepper, salt, and thyme. Create a well in the center of the dry ingredients and pour in the milk and melted butter. Stir gently with a wooden spoon or rubber spatula until a dough forms. If the dough feels too dry, add an extra tablespoon of milk.
Cook the Dumplings: Using a medium-sized cookie scoop or two spoons, scoop and drop dumpling dough directly into the simmering soup, spacing them around the pot. Gently press each dumpling so the tops are just covered by the soup.
Simmer with Lid On: Cover the pot with a lid and lower the heat to maintain a low simmer. Cook the dumplings for about 15 minutes without lifting the lid. About halfway through, uncover briefly to press down any dumplings sticking together and ensure even cooking.
Check Dumplings: After 15 minutes, check a dumpling by cutting it in half to see if it’s cooked through. If not, cover and cook for an additional 3-4 minutes.
Serve: Once dumplings are fully cooked, ladle the soup and dumplings into bowls and serve hot. Enjoy!