Homemade Chicken and Dumplings Recipe A cozy bowl of creamy chicken soup with fluffy dumplings.
Ingredients:
6 tbsp butter
1 cup (150g) diced yellow onion
1 cup (120g) matchstick carrots
1 cup (120g) diced celery
4 cloves garlic, minced
3 tbsp all-purpose flour
1 (12 oz) can evaporated milk
1 (32 oz) quart chicken stock
4 cups (560g) 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 (240g) all-purpose flour
1 tbsp plus 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 (180ml) whole milk
4 tbsp butter, melted
Directions:
Prepare the Soup Base:
Melt butter in a large pot over medium-high heat.
Add onion, carrots, and celery. Cook for 5 minutes until softened.
Add garlic and cook for 1 minute.
Stir in flour and cook for 1 minute, stirring constantly.
Gradually add evaporated milk and chicken stock, stirring to combine.
Bring to a boil, then add chicken, thyme, black pepper, and salt. Lower the heat and let it simmer.
Make the Dumplings:
In a medium bowl, whisk together flour, baking powder, pepper, salt, and thyme.
Make a well in the center and pour in milk and melted butter. Stir until a dough forms.
Cook the Dumplings:
Scoop dough into balls using a cookie scoop or two spoons, dropping them directly into the simmering soup.
Gently press dumplings into the broth.
Cover the pot with a lid and simmer for 15 minutes.
Check for doneness by cutting a dumpling in half; it should be cooked through.
Serve hot and enjoy!
