CHICKEN AND DUMPLINGS

This is the ultimate comfort food! The dumplings are cooked right in the soup adding to this dishes winning flavor. This is bound to become one of your family favorites, just like it is with mine!

All of us have those dishes that we call our “comfort food”. This one definitely makes the list for me! My whole family loves this recipe and rarely do they ever leave any leftovers.

For this recipe:

You can grill the chicken, which is my preference, or cook it on a stove top, or even use left over chicken. I usually grill my chicken, grilling adds a rich, deep flavor to the chicken. I simply season the chicken with a little oil, salt and pepper before I grill or cook it. You can use either thighs or breasts.

  • To grill: Season and grill on medium-high or high heat, for 5 to 6 minutes per side. Always check that the internal temperature reaches 160F. (Temperature of your grill and grilling time will vary based on your own grill).
  • Stove top: Season the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken breast in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 160F. Cooking time will always depend on the thickness of the chicken.

Allow your chicken to cool, then chop. You’ll also want to chop up all your vegetables.

In a large pot, (like a dutch oven), melt the butter over medium-high heat. Add the chopped onions, carrots and celery. Cook for 5 minutes, or until vegetables begin to soften. Add the fresh garlic and cook for 1 to 2 minutes more.

Add flour and stir to combine. Cook for 1 minute. The flour acts as a thickener for the soup.

Next add the evaporated milk and the chicken stock and stir together until combined well. Bring the soup to a boil and then add chicken, thyme, pepper and salt. Let soup simmer uncovered, while you make the dumplings.

For the dumplings

Mix all the dry ingredients together with a whisk, then create a well in the middle and add the milk and melted butter. Using a wooden spoon, mix until just combined and a nice dough forms. Your dough should be slightly sticky, but not wet.

Scoop the dumplings directly into the soup. I use a 1 1/2 tablespoon cookie scoop. It gives you nice size dumplings that are uniform in size. If your dumplings are different sizes they will not cook evenly. Cover and cook at a low simmer. They should take about 15 minutes to cook. After the 15 minutes, I like to take one dumpling out and cut it open to make sure they are cooked all the way through. Serve right away, and enjoy!!

I love this scoop for making my dumplings:

Chicken and Dumpling

This is the ultimate comfort food! The dumplings are cooked right in the soup adding to this dishes winning flavor. This is bound to become one of your family favorites, just like it is mine!
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Servings 6 servings

Ingredients
 

  • 6 tablespoons butter
  • 1 cup sweet or yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 gloves garlic, minced
  • 3 tablespoons flour
  • 12 ounce (1 can), evaporated milk
  • 48 ounces chicken stock
  • 4 cups cooked chicken, chopped
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ½ teaspoons pepper, or to taste
  • 1 ½ teaspoons salt, or to taste

Dumplings

  • 2 cups flour
  • 1 tablespoon, plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ¾ cup, (6 ounces), milk
  • 4 tablespoon butter, melted

Instructions
 

  • In a large pot, (like a dutch oven), melt the butter over medium-high heat. Add onions, carrots and celery. Cook for 5 minutes, or until vegetables begin to soften.
  • Add garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute.
  • Add evaporated milk and chicken stock and stir together until combined well.
  • Bring to a boil and add chicken, thyme, pepper and salt. Let soup simmer uncovered, while you make the dumplings.

Dumplings

  • In a large bowl, whisk together flour, baking powder, pepper, salt and thyme
  • Make a well in the center of the flour mixture and pour in the milk and melted butter. Using a wooden spoon or rubber spatula, stir together until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
  • Using a 1 ½ tablespoon cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
  • Place the lid on your pot and lower the heat to a low simmer, (you don’t want the soup to scorch, but you want it hot enough to cook the dumplings). Cook for 15 minutes. Cut 1 dumpling in half to make sure they are cook through.
  • If the dumplings are done, serve while hot. If the dumplings are not done, cook for an additional 2-3 minutes.
Keyword chicken, dumplings, soup
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