Homemade Chicken and Dumplings

Nothing warms the kitchen like a bubbling pot of homemade chicken and dumplings Its big fluffy dumplings float tenderly in a creamy chicken stew that is pure comfort on chilly evenings This meal quickly became a beloved weeknight staple in my home thanks to how easy it is to pull together in one pot and how much everyone loves scooping up those pillowy dumplings

My very first attempt at making these dumplings was on a busy winter night when dinner needed to be especially hearty My family begged me to make it again and now we all look forward to the comforting ritual every time it simmers on the stove

Ingredients

• Butter: adds a rich flavor base to the stew Be sure to use real unsalted butter for the best results
• Yellow onion: classic flavor builder for any stew Choose a firm onion with shiny skin
• Matchstick carrots: they cook quickly and add sweetness I like buying pre-cut for extra convenience
• Celery: brings fresh herbal notes Look for firm evenly colored stalks
• Garlic: minced garlic gives a subtle bite and aroma Fresh cloves are always best
• All-purpose flour: thickens the soup and dumplings Scoop and level your flour for accurate measuring
• Evaporated milk or half and half: keeps the broth creamy Canned evaporated milk makes for silkier results
• Chicken stock: use low sodium for better control over the saltiness
• Shredded cooked chicken: rotisserie works well or cook your own for more flavor Moist and tender meat shreds easily by hand or with forks
• Fresh thyme or dried thyme: gives the stew earthy undertones Fresh stems add brighter flavor if you have them
• Black pepper: freshly cracked offers lively spice Always use fresh cracked for the best kick
• Salt: tastes best added at the end so you can adjust to the right level

Homemade Dumplings

• All-purpose flour: the base of soft pillowy dumplings Sift for lightest texture
• Baking powder: gives the dumplings lift Check freshness for maximum fluffiness
• Black pepper and salt: boost the savory flavor Add a pinch to the dough for extra depth
• Fresh thyme or dried thyme: tucks a little herby note into each bite
• Whole milk: gives a rich texture Use whole milk over skim for best taste
• Butter: melted into the dough for richness Real butter will make your dumplings extra irresistible

Step-by-Step Instructions

Melt and Sauté:

In a large heavy bottomed pot melt the butter over medium high heat Add diced onion matchstick carrots and celery Cook for about five minutes stirring often so the vegetables soften evenly Once they are soft and glossy stir in the minced garlic and let it cook for one more minute to release its aroma

Make a Roux and Broth:

Sprinkle flour over the veggies and quickly mix to coat everything evenly Keep stirring for one minute so the flour cooks but does not brown Slowly pour in the evaporated milk while stirring vigorously then add the chicken stock Keep stirring until the mixture forms a creamy even base without lumps

Add Chicken and Simmer:

Stir in the shredded chicken thyme cracked black pepper and salt Let the soup come to a gentle boil then lower the heat so it simmers uncovered Give the stew a good occasional stir as you move on to mixing the dumpling dough

Mix the Dumpling Dough:

In a separate bowl whisk flour baking powder pepper salt and thyme together Make a well in the center and add the whole milk and melted butter Use a wooden spoon or rubber spatula to stir gently until a soft dough ball just forms If the mixture feels too dry add a splash more milk

Shape and Drop Dumplings:

Using a medium cookie scoop or two spoons portion dough into rounds about two tablespoons each Carefully drop them into the simmering soup around the pot not in one heap so they can cook evenly Gently press them so the tops are barely covered by broth

Simmer with the Lid On:

Cover your pot and lower the heat to a gentle simmer Watch for a low bubble Cook the dumplings for fifteen minutes without lifting the lid Resist peeking to keep the steam in Halfway through press any floating dumplings under the liquid or gently break apart those sticking together

Check for Doneness and Serve:

After fifteen minutes uncover and test a dumpling by cutting it in half inside should be fluffy and cooked through If not simmer a few minutes longer Serve everything piping hot with a sprinkle of parsley if you like

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The little flecks of fresh thyme in the dumplings are my secret touch For me thyme brings back the scent of my grandmas kitchen and adding it makes this recipe extra special each time I make it with my daughter we talk about all the cooks in our family before us

Storage Tips

Cool leftover chicken and dumplings completely before storing Refrigerate in an airtight container for up to four days If you want to freeze let it cool first then place individual or family size portions in freezer safe containers To reheat gently warm on the stovetop over low heat adding a splash of broth or milk to loosen the consistency

Ingredient Substitutions

If you do not have evaporated milk half and half or even whole milk can be used in a pinch For a lighter version try light cream or a plant based milk Rotisserie chicken is a real time saver but any leftover roast chicken works well too Swap out fresh herbs for dried or try parsley or sage for a new twist

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Serving Suggestions

This stew stands on its own but crusty bread or a crisp side salad pairs beautifully I sometimes add chopped spinach or peas at the end to sneak in extra vegetables For gatherings serve it in big mugs for easy sipping

Cultural Context

Chicken and dumplings has roots in Southern cuisine often found at Sunday suppers or holiday feasts Historically dumplings were used to stretch chicken further feeding bigger families with simple pantry staples This dish still brings that same spirit of comfort and togetherness to todays dinner table

Recipe FAQs

→ How do I make the dumplings light and fluffy?

Mix the dough until just combined and avoid overworking it. Drop similar-sized portions directly into the simmering soup, then let them cook undisturbed with the lid on for soft, airy dumplings.

→ Can I use raw chicken instead of cooked?

Yes, add raw chicken with the broth before simmering. Let it cook fully, then shred before adding dumplings. This deepens the flavor in your broth.

→ What type of milk works best?

Evaporated milk adds extra richness, but half and half or whole milk can also be used for a creamy texture.

→ How do I know when dumplings are done?

After simmering with the lid on, cut a dumpling in half. It should be fluffy and cooked through, not doughy inside.

→ Is it possible to make this ahead of time?

For best texture, enjoy the dish freshly made. The dumplings may soak up broth if stored, so add extra liquid if reheating leftovers.

→ Can I freeze leftovers?

Freezing is possible, but dumplings may become denser after thawing. Add extra broth when reheating to refresh the texture.