Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes’ winning flavor. I know this will become one of your family favorites, just like it is with mine!
We all 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, cook it on a stovetop, or even use leftover chicken. I usually grill my chicken; grilling adds a rich, deep flavor to the chicken. I season the chicken with a bit of 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 160°F. (Temperature of your grill and grilling time will vary based on your grill).
- Stovetop: Season the same way you would for grilling. Heat your pan and one tablespoon of oil on the stove over medium-high heat. Place the chicken 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 160°F. Cooking time will always depend on the thickness of the chicken.
- Allow your chicken to cool, then chop. Of course, you’ll also want to chop up all your vegetables.
- Melt the butter over medium-high heat in a large pot (like a dutch oven). 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 add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.
For the Dumplings
- Mix all the dry ingredients with a whisk, 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 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!!
Chicken and Dumpling
- 6 tablespoons butter
- 1 cup sweet or yellow onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 cloves 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
- 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
- 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.
- 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 nice 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 one dumpling in half to make sure they are cooked through.
- If the dumplings are done, serve while hot. If the dumplings are not done, cook for an additional 2-3 minutes.
4 thoughts on “CHICKEN AND DUMPLINGS”
Made this one today! Delicious, comfort food for a cool fall day! The fresh thyme in the dumpling was an excellent idea! Yum!
I’m glad you enjoyed it!
This was really, really, REALLY good! Top votes from the whole family. It’s going into the file of go-to recipes. I made two minor changes: used less butter in the soup and added frozen peas right before adding the dumplings. I will be making this again! YUM.
I’m so glad you enjoyed it!