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Creamy Chicken and Dumplings Recipe

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3.8 from 87 reviews

A comforting and classic Chicken and Dumplings recipe featuring tender shredded chicken simmered in a creamy, flavorful broth with fluffy homemade dumplings. This hearty one-pot meal combines savory vegetables, a creamy roux-thickened soup base, and soft, pillowy dumplings perfect for a cozy family dinner.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Soup Ingredients

  • 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, plus 1 extra cup if using raw chicken
  • 4 cups shredded cooked chicken, or 1.5 lbs raw skinless chicken breasts or thighs
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme (optional)
  • 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 (optional)
  • ¾ cup (6 oz) whole milk
  • 4 tablespoons butter, melted

Instructions

  1. Sauté Vegetables: In a large heavy-bottomed pot or Dutch oven, melt 6 tablespoons of butter over medium-high heat. Add diced onion, matchstick carrots, and diced celery. Cook for 5 minutes until vegetables begin to soften. Add minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
  2. Make Roux and Add Liquids: Stir in 3 tablespoons of all-purpose flour and cook for 1 minute while constantly stirring to form a roux. Gradually pour in the evaporated milk and chicken stock, stirring constantly to create a creamy soup base without lumps.
  3. Add Chicken and Simmer: If using raw chicken, add 1 extra cup of chicken broth and the raw chicken breasts or thighs. Simmer for 20 minutes until chicken is cooked through. Shred the chicken and return it to the soup. If using cooked chicken, bring the soup to a boil, then add shredded chicken, thyme, black pepper, and salt. Lower heat and let soup simmer uncovered while preparing dumplings.
  4. Prepare Dumpling Dough: In a medium bowl, whisk together 2 cups flour, baking powder, pepper, salt, and thyme if using. Make a well in the center and pour in the milk and melted butter. Stir gently just until a dough ball forms. Add extra tablespoon of milk if too dry. Avoid overmixing to keep dumplings light and fluffy.
  5. Drop Dumplings into Soup: Using a medium cookie scoop or two spoons, drop dumpling dough evenly spaced into the simmering soup. Gently press dumplings down so the soup covers just their tops.
  6. Simmer Dumplings: Reduce the heat to a low simmer and cover the pot. Cook dumplings for 15 minutes, maintaining a gentle bubble to avoid burning. Halfway through, press dumplings back into the broth and break up any clumps to ensure even cooking.
  7. Check Dumplings and Serve: Stir gently and cut a dumpling in half to confirm they are cooked through. If not fully cooked, simmer an additional 3 to 4 minutes with the lid on. Serve hot once dumplings are tender and soup is heated through.

Notes

  • Storing Leftovers: Separate dumplings and soup into airtight containers and refrigerate for up to 4 days. Keeping them separate prevents dumplings from becoming mushy.
  • Reheating: Reheat on the stovetop over medium-low heat or microwave in 30-second intervals, stirring between to heat evenly.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American Southern

Find it online: https://flavorhug.com/creamy-chicken-and-dumplings-recipe/