Description
This homemade Chicken and Dumplings recipe offers a comforting, classic Southern dish featuring tender shredded chicken in a creamy vegetable-filled broth, topped with fluffy, steamed dumplings made from scratch. Perfect for a hearty family meal.
Ingredients
Scale
Broth and Chicken Mixture
- 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 (plus extra 1 cup if using raw chicken)
- Fresh thyme, to taste
- Black pepper, to taste
Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 teaspoon dried or fresh thyme
- 1 cup milk
- 2 tablespoons melted butter
Instructions
- Sauté the Vegetables: Melt butter in a Dutch oven over medium-high heat. Add diced onion, matchstick carrots, and diced celery; cook for about 5 minutes until the vegetables soften and the onions turn translucent.
- Add Garlic and Flour: Stir in the minced garlic and all-purpose flour; cook for an additional minute, stirring constantly to cook out the raw flour taste.
- Incorporate Liquids: Gradually add the evaporated milk and chicken stock to the pot while stirring continuously until the mixture is smooth and starts to thicken.
- Add Chicken: If using raw chicken, add it now along with an extra cup of chicken broth. Bring to a simmer and cook for 20 minutes until the chicken is cooked through. Remove the chicken, shred it finely, then return it to the soup. If using pre-cooked shredded chicken, add it in this step.
- Prepare Dumpling Batter: In a separate bowl, combine the all-purpose flour, baking powder, salt, pepper, thyme, milk, and melted butter. Mix gently until just combined to avoid tough dumplings.
- Cook Dumplings: Drop spoonfuls of the dumpling batter into the simmering soup. Cover the Dutch oven tightly and let the dumplings steam for about 15 minutes without lifting the lid, allowing them to fully cook and become fluffy.
Notes
- Use pre-cooked shredded chicken or raw chicken depending on your preference; adjust broth quantity if using raw chicken accordingly.
- Do not lift the lid while dumplings steam to ensure they cook evenly and rise properly.
- Fresh thyme enhances the flavor of both broth and dumplings, but dried thyme can be substituted.
- For thicker broth, you can reduce the chicken stock slightly or cook uncovered a few minutes before adding dumplings.
