Introduction
Oh friends, let me tell you about a dish that instantly transports me back to my grandma’s kitchen. The smell of savory herbs, simmering broth, and those perfectly fluffy dumplings… there’s just nothing like a big bowl of homemade Chicken & Dumplings. It’s the ultimate comfort food, a warm hug on a chilly evening, and pure soul food.
Now, I know what you might be thinking – homemade dumplings sound complicated, right? Wrong! This recipe is designed to be incredibly easy and surprisingly quick, especially if you have some cooked chicken on hand. It’s the kind of meal that feels fancy and impressive, but honestly, it’s weeknight-doable. Get ready to make some delicious memories!
Why You’ll Love This Recipe
- Fast: Using pre-cooked chicken speeds things up dramatically!
- Easy: Simple ingredients, straightforward steps, foolproof dumplings.
- Giftable: While maybe not ideal for gifting the whole pot, sharing a warm bowl with a neighbor or friend is the sweetest gesture.
- Crowd-pleasing: Seriously, who doesn’t love Chicken & Dumplings? It’s a classic for a reason!
Ingredients
Gather your goodies! Most of these are probably staples in your pantry or fridge already.
- 6 tablespoons butter: For sautéing those lovely veggies and adding richness.
- 1 cup diced yellow onion: The aromatic base! Dicing small helps it soften nicely.
- 1 cup matchstick carrots: Adds a touch of sweetness and color. You can buy them pre-cut to save time!
- 1 cup diced celery: Another essential for that classic flavor base.
- 4 cloves garlic, minced: Because everything is better with garlic, right?
- 3 tablespoons all-purpose flour: Our thickening agent for that perfect gravy consistency.
- 1 (12 oz) can evaporated milk, or half and half: This is key for creaminess without being too heavy.
- 1 (32 oz) quart chicken stock: Use good quality stock for the best flavor!
- 4 cups shredded cooked chicken: This is where leftover rotisserie chicken shines, or boil some breasts specifically for this.
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme (optional): I highly recommend thyme, it adds such a lovely earthy note.
- 2 teaspoons freshly cracked black pepper, or to taste: Freshly cracked makes a difference!
- Salt, to taste: You’ll add this at the end, after tasting the broth.
For the Homemade Dumplings: These are surprisingly easy, promise!
- 2 cups all-purpose flour: The foundation of fluffy dumplings.
- 1 tablespoon, plus 1 teaspoon, baking powder: This is what makes them light and airy!
- 1 teaspoon freshly cracked black pepper: Adds a little zip right into the dumpling.
- 1 teaspoon salt: For flavor.
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme (optional): Tying the flavors of the soup and dumplings together!
- ¾ cup (6 oz) whole milk: Helps create the right consistency for dropping.
- 4 tablespoons butter, melted: Adds richness and tenderness.
How to Make It
Let’s get cooking! Follow these steps, and you’ll have a delicious meal ready in no time.
1. Grab a large pot or Dutch oven – the bigger the better! Melt the butter over medium heat.
2. Add your diced onion, carrots, and celery. Sauté them for about 8-10 minutes, stirring occasionally, until they start to soften and the onion is translucent. You’re building the flavor base here, so don’t rush this step!
3. Stir in the minced garlic and cook for just one minute more until fragrant. Be careful not to burn it.
4. Sprinkle the flour over the vegetables and stir constantly for another minute or two. This cooks the flour and helps prevent a raw flour taste in your gravy. You’ve just made a quick roux!
5. Slowly whisk in the evaporated milk (or half and half) until smooth, then gradually whisk in the chicken stock. Make sure to scrape the bottom of the pot to get any bits of flavor up. Bring the mixture to a gentle simmer, stirring often.
6. Add the shredded cooked chicken, thyme (if using), and black pepper to the pot. Stir everything together. Taste the broth now and add salt as needed. Remember, you can always add more salt, but you can’t take it away!
7. Reduce the heat to low so the soup is just barely simmering while you make the dumplings. Keep it warm.
8. Now, for the dumplings! In a medium bowl, whisk together the 2 cups of flour, baking powder, pepper, salt, and thyme (if using).
9. In a separate small bowl, whisk together the milk and melted butter.
10. Pour the wet ingredients into the dry ingredients and stir with a spoon or spatula just until combined. Don’t overmix! A few lumps are totally fine. The dough will be sticky.
11. Increase the heat on your soup back to a gentle simmer – you need it hot enough to cook the dumplings, but not boiling violently. Carefully drop spoonfuls of the dumpling dough onto the surface of the simmering soup. You can use two spoons: one to scoop the dough and one to gently push it off into the pot. They don’t need to be perfectly shaped!
12. Cover the pot tightly with a lid. Reduce the heat back to low and let the dumplings cook undisturbed for 15-20 minutes. Resist the urge to peek! Keeping the lid on traps the steam, which is essential for cooking the dumplings through and making them light and fluffy.
13. After 15-20 minutes, check a dumpling to make sure it’s cooked through (it should be light and airy inside, no raw dough). The soup will have thickened beautifully. Give it a final taste and adjust salt and pepper if needed.
14. Serve hot, garnished with a little extra fresh thyme or parsley if you like. Enjoy that cozy bowl!
Substitutions & Additions
Feeling creative? Here are some ways to make this recipe your own:
- Veggies: Add frozen peas, corn, or diced potatoes along with the chicken.
- Greens: Stir in a few handfuls of fresh spinach or kale during the last 5-10 minutes of cooking the soup base.
- Chicken: Use leftover turkey instead of chicken.
- Milk: If you don’t have evaporated milk or half and half, heavy cream will make it richer, or you can use whole milk, though it might not be quite as thick.
- Herbs: Experiment with other herbs like rosemary or parsley in the soup or dumplings.
Tips for Success
- Don’t Overmix the Dumplings: This is the most important rule! Overmixing develops the gluten and leads to tough, dense dumplings. Mix just until the dry ingredients are moistened.
- Simmer, Don’t Boil: The soup should be gently simmering when you add the dumplings, not boiling vigorously. A rolling boil can break the dumplings apart.
- Keep the Lid On: Once the dumplings are in, keep that lid on tight for the full cooking time. The steam is crucial for cooking them properly.
- Adjust Thickness: If your soup is too thick, add a little more chicken stock or milk. If it’s too thin after the dumplings are cooked, you can scoop out a small amount of broth, whisk it with a teaspoon of cornstarch, and stir it back in, simmering gently until thickened.
- Prep Ahead: You can chop your veggies ahead of time and store them in the fridge. You can also have your chicken cooked and shredded.
How to Store It
Leftovers? Lucky you! Let the Chicken & Dumplings cool completely before transferring them to an airtight container. They will keep in the refrigerator for 3-4 days.
When reheating, the dumplings might get a little softer, and the soup may thicken further. You might need to add a splash of extra chicken stock or milk when warming it up on the stovetop or in the microwave to get the desired consistency.
FAQs
Got questions? I’ve got answers!
Q: Can I use rotisserie chicken?
A: Absolutely! Shredded rotisserie chicken is perfect for this and makes the recipe even faster.
Q: My gravy is too thin, what can I do?
A: After the dumplings are cooked, you can make a quick slurry: whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering soup and cook for a few minutes until thickened.
Q: Can I make the dumpling dough ahead of time?
A: I don’t recommend mixing the dough too far in advance, as the baking powder starts working once it’s wet. It’s best to mix it right before you add it to the soup for the fluffiest results.
Q: Why did my dumplings turn out tough?
A: The most common reason is overmixing the dough. Remember to mix just until the dry ingredients are incorporated.
Cozy, Comforting Chicken & Dumplings
Equipment
- Large pot or Dutch oven
- Medium bowl
- Small bowl
- Spoon or spatula for mixing, and for dropping dumplings
- lid for the pot
- Whisk
Ingredients
Soup Base
- 6 tablespoons butter for sautéing
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour for thickening
- 12 oz evaporated milk or half and half
- 1 quart chicken stock good quality
- 4 cups shredded cooked chicken leftover rotisserie or boiled breasts
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme (optional)
- 2 teaspoons freshly cracked black pepper or to taste
- salt to taste
Homemade Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder plus 1 teaspoon
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme (optional)
- 0.75 cup whole milk 6 oz
- 4 tablespoons butter melted
Instructions
- Grab a large pot or Dutch oven – the bigger the better! Melt the butter over medium heat.
- Add your diced onion, carrots, and celery. Sauté them for about 8-10 minutes, stirring occasionally, until they start to soften and the onion is translucent. You're building the flavor base here, so don't rush this step!
- Stir in the minced garlic and cook for just one minute more until fragrant. Be careful not to burn it.
- Sprinkle the flour over the vegetables and stir constantly for another minute or two. This cooks the flour and helps prevent a raw flour taste in your gravy. You've just made a quick roux!
- Slowly whisk in the evaporated milk (or half and half) until smooth, then gradually whisk in the chicken stock. Make sure to scrape the bottom of the pot to get any bits of flavor up. Bring the mixture to a gentle simmer, stirring often.
- Add the shredded cooked chicken, thyme (if using), and black pepper to the pot. Stir everything together. Taste the broth now and add salt as needed. Remember, you can always add more salt, but you can't take it away!
- Reduce the heat to low so the soup is just barely simmering while you make the dumplings. Keep it warm.
- Now, for the dumplings! In a medium bowl, whisk together the 2 cups of flour, baking powder, pepper, salt, and thyme (if using).
- In a separate small bowl, whisk together the milk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir with a spoon or spatula just until combined. Don't overmix! A few lumps are totally fine. The dough will be sticky.
- Increase the heat on your soup back to a gentle simmer – you need it hot enough to cook the dumplings, but not boiling violently. Carefully drop spoonfuls of the dumpling dough onto the surface of the simmering soup. You can use two spoons: one to scoop the dough and one to gently push it off into the pot. They don't need to be perfectly shaped!
- Cover the pot tightly with a lid. Reduce the heat back to low and let the dumplings cook undisturbed for 15-20 minutes. Resist the urge to peek! Keeping the lid on traps the steam, which is essential for cooking the dumplings through and making them light and fluffy.
- After 15-20 minutes, check a dumpling to make sure it's cooked through (it should be light and airy inside, no raw dough). The soup will have thickened beautifully. Give it a final taste and adjust salt and pepper if needed.
- Serve hot, garnished with a little extra fresh thyme or parsley if you like. Enjoy that cozy bowl!
Notes
- Veggies: Add frozen peas, corn, or diced potatoes along with the chicken.
- Greens: Stir in a few handfuls of fresh spinach or kale during the last 5-10 minutes of cooking the soup base.
- Chicken: Use leftover turkey instead of chicken.
- Milk: If you don't have evaporated milk or half and half, heavy cream will make it richer, or you can use whole milk, though it might not be quite as thick.
- Herbs: Experiment with other herbs like rosemary or parsley in the soup or dumplings. Tips for Success:
- Don't Overmix the Dumplings: Mix just until the dry ingredients are moistened.
- Simmer, Don't Boil: Use a gentle simmer when adding and cooking dumplings.
- Keep the Lid On: Essential for steaming the dumplings properly.
- Adjust Thickness: If too thick, add more stock/milk. If too thin (after dumplings cook), use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
- Prep Ahead: Chop veggies and shred chicken in advance. Storage:
Leftovers keep in the refrigerator for 3-4 days in an airtight container. When reheating, dumplings may soften, and soup may thicken. Add a splash of extra stock or milk when warming up on the stovetop or microwave.