Description

A classic homemade Chicken and Dumplings recipe featuring tender chicken in a rich, creamy broth topped with soft, fluffy dumplings that cook right in the soup. This comforting one-pot meal is hearty, flavorful, and ready in under an hour.

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 pounds 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)

3/4 cup (6 oz) whole milk

4 tablespoons butter, melted

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Instructions

In a large heavy-bottomed pot or Dutch oven over medium-high heat, melt the butter. Add onion, carrots, and celery and cook for about 5 minutes until softened. Stir in garlic and cook for 1 more minute.
Sprinkle in the flour and stir constantly for about 1 minute.
Slowly pour in the evaporated milk and chicken stock, stirring continuously to prevent lumps and create a creamy base.
If using raw chicken, add it along with an extra cup of broth or water. Simmer for about 20 minutes until cooked through, remove, shred, and return to the pot.
If using cooked chicken, bring the soup to a boil, add shredded chicken, thyme, black pepper, and salt, then reduce to a simmer.
In a medium bowl, whisk together flour, baking powder, pepper, salt, and thyme for the dumplings.
Add milk and melted butter to the dry ingredients and stir just until a dough forms. Do not overmix.
Drop spoonfuls of dough into the simmering soup, spacing evenly. Gently press them down so broth runs over the tops.
Reduce heat to low, cover with a lid, and cook for 15 minutes at a gentle simmer.
Check one dumpling for doneness. If needed, cook an additional 3–4 minutes. Gently stir and serve hot.

Notes

Do not overmix dumpling dough to keep them light and fluffy.

Keep the pot covered while dumplings cook so steam cooks them through.

Add frozen peas or corn during the last few minutes for extra vegetables.

If soup becomes too thick, add additional chicken broth to reach desired consistency.

Store leftovers in the refrigerator for up to 3 days.

Freeze only the soup base without dumplings for best texture.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6g
Sodium: 890mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 2g
Protein: 34g
Cholesterol: 115mg