Introduction
Nothing says comfort food like a warm, hearty bowl of Chicken and Dumplings. This one-pot meal is loaded with tender shredded chicken, a rich and creamy broth, and big fluffy dumplings made from scratch. The best part? It comes together in just 50 minutes, making it perfect for a quick and satisfying dinner.
This homemade recipe ensures that every spoonful is packed with flavor, from the aromatic blend of onions, carrots, and celery to the light and airy dumplings that soak up the delicious broth. Whether you’re craving a cozy meal on a cold night or looking for a dish that reminds you of childhood, this Chicken and Dumplings recipe is a must-try! 🥣🍗
Let’s dive into this classic Southern comfort dish that’s sure to become a family favorite!
Ingredients List
For the Soup Base:
- 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 substitute with half-and-half)
- 1 (32 oz) quart chicken stock
- 4 cups shredded cooked chicken (or see notes for using raw chicken)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
- 2 teaspoons freshly cracked black pepper (or to taste)
- Salt, to taste
For the Homemade Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon + 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 whole milk (6 oz)
- 4 tablespoons butter, melted
Optional Substitutions:
- Use gluten-free flour to make this a gluten-free meal.
- Swap evaporated milk for heavy cream for an ultra-rich broth.
- Add potatoes or peas for an extra veggie boost.
- Use rotisserie chicken for an easy shortcut.
Timing
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
This recipe is faster than traditional Chicken and Dumplings while still delivering that classic homemade taste.
Step-by-Step Instructions
Step 1: Sauté the Vegetables
- In a large Dutch oven or heavy-bottomed pot, melt butter over medium-high heat.
- Add onion, carrots, and celery and cook for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional 1 minute.
Step 2: Create the Broth
- Sprinkle flour over the vegetables and stir constantly for 1 minute.
- Gradually add evaporated milk and chicken stock, stirring constantly to prevent lumps.
- Bring to a gentle boil and stir in shredded chicken, thyme, salt, and black pepper.
- Reduce heat and let the soup simmer uncovered while you prepare the dumplings.
Step 3: Make the Dumpling Dough
- In a mixing bowl, whisk together flour, baking powder, pepper, salt, and thyme.
- Make a well in the center and pour in milk and melted butter.
- Mix with a wooden spoon until a soft dough forms.
- If the dough feels too dry, add an extra tablespoon of milk.
Step 4: Drop the Dumplings into the Soup
- Using a medium cookie scoop or two spoons, drop dough into the simmering soup.
- Space them around the pot to prevent clumping.
- Gently press them down so the broth coats the tops.
Step 5: Simmer and Cook the Dumplings
- Cover the pot with a lid and lower the heat to a gentle simmer.
- Cook dumplings for 15 minutes.
- Halfway through, lift the lid, gently press dumplings down, and break apart any sticking together.
- Check for doneness by cutting one dumpling in half—if still doughy inside, cook for another 3-4 minutes.
Step 6: Serve and Enjoy!
- Once the dumplings are fully cooked, serve hot and enjoy!
- Garnish with extra black pepper or fresh parsley if desired.
Nutritional Information (Per Serving)
- Calories: 420
- Carbohydrates: 38g
- Protein: 28g
- Fat: 18g
- Sodium: 850mg
- Sugar: 6g
This meal is packed with protein and fiber, making it a filling and nutritious comfort food option.
Healthier Alternatives
- Use whole wheat flour for the dumplings for added fiber.
- Replace evaporated milk with low-fat milk to reduce calories.
- Reduce butter to 4 tablespoons for a lighter version.
- Add more veggies like spinach or mushrooms for an extra nutrient boost.
Serving Suggestions
- Pair with a fresh garden salad for a balanced meal.
- Serve with crusty bread to soak up the rich broth.
- Top with shredded Parmesan for an added layer of flavor.
- Enjoy with a glass of iced tea or white wine.
Common Mistakes to Avoid
1. Overmixing the Dumpling Dough
- Why it’s a problem: Makes dumplings dense instead of fluffy.
- Solution: Mix until just combined—don’t overwork the dough!
2. Boiling Instead of Simmering the Dumplings
- Why it’s a problem: Causes dumplings to break apart.
- Solution: Keep the heat low and maintain a gentle simmer.
3. Not Stirring While Making the Roux
- Why it’s a problem: Can cause the flour to burn or create lumps.
- Solution: Stir constantly when adding liquids.
Storing Tips
- Refrigerator: Store soup and dumplings separately in airtight containers for up to 4 days.
- Freezing: The soup base can be frozen for up to 3 months (but dumplings don’t freeze well).
- Reheating: Warm soup on low heat and add fresh dumplings if needed.
Conclusion
This Best Chicken and Dumplings Recipe is an easy, one-pot meal that delivers big flavor and ultimate comfort. Whether you’re cooking for family dinner, meal prep, or a cozy night in, this dish will warm your heart and satisfy your taste buds.
Try it out and let us know how it turned out in the comments! Don’t forget to save and share this recipe with your friends. 🥣🍗
FAQs
1. Can I make this recipe in a slow cooker?
Yes! Cook the soup for 4 hours on low, then add dumplings and cook for 30 minutes more.
2. Can I use rotisserie chicken?
Absolutely! It saves time and adds great flavor.
3. What if I don’t have evaporated milk?
Use half-and-half or heavy cream instead.
4. Can I make the dumplings ahead of time?
Yes, but store them separately and add them fresh when reheating.
Enjoy your homemade Chicken and Dumplings, and happy cooking! 🍽️😊
Print
🍲 The Best Chicken & Dumplings – Pure Comfort in a Bowl!
- Total Time: 50 min
- Yield: 6 1x
Ingredients
🔹 For the Soup:
- 6 tbsp butter
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 (12 oz) can evaporated milk (or half and half)
- 1 (32 oz) quart chicken stock
- 4 cups shredded cooked chicken
- 1 tbsp fresh thyme (or 1 tsp dried thyme), optional
- 2 tsp freshly cracked black pepper (or to taste)
- Salt, to taste
🔹 For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp + 1 tsp baking powder
- 1 tsp freshly cracked black pepper
- 1 tsp salt
- 1 tbsp fresh thyme (or 1 tsp dried thyme), optional
- ¾ cup whole milk
- 4 tbsp melted butter
Instructions
1️⃣ Sauté the Veggies: In a large pot, melt butter over medium-high heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for 1 more minute.
2️⃣ Make the Base: Stir in the flour and cook for 1 minute, stirring constantly. Slowly add evaporated milk and chicken stock while stirring to prevent lumps.
3️⃣ Simmer the Soup: Bring to a boil, then add the chicken, thyme, black pepper, and salt. Reduce heat and let it simmer uncovered while you make the dumplings.
4️⃣ Make the Dumplings: In a bowl, whisk together flour, baking powder, salt, pepper, and thyme. Make a well in the center and pour in the milk and melted butter. Stir until a dough ball forms.
5️⃣ Cook the Dumplings: Using a cookie scoop or two spoons, drop dough balls into the simmering soup. Gently press them down so the broth covers them slightly.
6️⃣ Let it Cook: Cover the pot and simmer for 15 minutes. Stir gently, then check a dumpling to ensure it’s cooked through. If needed, cook for an additional 3-4 minutes.
7️⃣ Serve & Enjoy!
Notes
💡 Storage Tip: Store dumplings and soup separately to prevent sogginess. Refrigerate for up to 4 days.
- Prep Time: 15 min
- Cook Time: 35 min