PREP TIME: 15 MINS | COOK TIME: 35 MINS | TOTAL TIME: 50 MINS | YIELD: 6
Easily make this chicken and dumplings from scratch and impress your family with the best creamy dish loaded with big fluffy dumplings! Make this 5-star dish in minutes with stripped effort, and enjoy a bowl or two for a comforting weeknight dinner meal that’s perfect for everybody!
INGREDIENTS
4 c. shredded cooked chicken
6 tbsp butter
4 cloves garlic, minced
1 c. matchstick carrots
1 c. chopped yellow onion
3 tbsp all-purpose flour
32 ounces (1 quart) chicken stock
12 ounces (1 can) evaporated milk
1 c. diced celery
1 tbsp fresh thyme (or 1 tsp dried thyme)
salt, to taste
2 tsp freshly cracked black pepper (or to taste)
HOMEMADE DUMPLINGS:
4 tbsp butter, melted
1 tbsp plus 1 teaspoon, baking powder
2 c. all-purpose flour
1 tbsp fresh thyme (or 1 teaspoon dried thyme)
3/4 c. (6 ounces) whole milk
1 tsp salt
1 tsp freshly cracked black pepper
HOW TO MAKE CHICKEN AND DUMPLINGS
Step 1: Melt the butter in a large heavy-bottomed pot such as a Dutch oven over medium-high heat.
Step 2: Once the butter has melted, add the onion, carrots, and celery to the pot and cook for about 5 minutes or until the veggies start to wilt. Add the garlic and continue to cook for another minute.
Step 3: Stir in the flour and cook for a minute more.
Step 4: Pour in the evaporated milk and chicken stock, then quickly stir until mixed. Bring the mixture to a boil. Add the chicken, thyme, black pepper, and salt. Allow the soup to simmer without a cover while you are prepping the dumplings.
Step 5: Place the flour, baking powder, pepper, salt, and thyme in a large bowl. Stir well until combined. In the centre of the flour mixture, create a well and pour the milk and butter in it. Stir using a wooden spatula or rubber spatula until you form a dough ball. Add tbsp more milk if the dough turned out too dry.
Step 6: Scoop the dough using a large-sized cookie scoop and drop it directly into the simmering soup. Make sure to add the dumplings around the pot, then press them down gently, so the soup runs over just on top.
Step 7: Put the lid on, decrease the heat a bit to a low simmer, and cook for about 15 minutes, stirring the soup/dumplings gently, then cut one dumpling in half to ensure they are cooked.
Step 8: Remove from the heat when done and serve the chicken and dumplings hot. Enjoy!
NOTES:
To get more dumplings, feel free to use a medium-size cookie scoop instead of the large one.
I recommend starting checking the dumplings around the 10-minute mark to check if they are done.
NUTRITION FACTS:
YIELD: 6, SERVING SIZE: 1
Amount Per Serving: CALORIES: 731 | TOTAL FAT: 39g | SATURATED FAT: 20g | TRANS FAT: 1g | UNSATURATED FAT: 17g | CHOLESTEROL: 162mg | SODIUM: 1096mg | CARBOHYDRATES: 57g | FIBER: 3g | SUGAR: 14g | PROTEIN: 37g
Ingredients
- 4 c. shredded cooked chicken
- 6 tbsp butter
- 4 cloves garlic, minced
- 1 c. matchstick carrots
- 1 c. chopped yellow onion
- 3 tbsp all-purpose flour
- 32 ounces (1 quart) chicken stock
- 12 ounces (1 can) evaporated milk
- 1 c. diced celery
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- salt, to taste
- 2 tsp freshly cracked black pepper (or to taste)
- HOMEMADE DUMPLINGS:
- 4 tbsp butter, melted
- 1 tbsp plus 1 teaspoon, baking powder
- 2 c. all-purpose flour
- 1 tbsp fresh thyme (or 1 teaspoon dried thyme)
- 3/4 c. (6 ounces) whole milk
- 1 tsp salt
- 1 tsp freshly cracked black pepper
Instructions
HOW TO MAKE CHICKEN AND DUMPLINGS
Step 1: Melt the butter in a large heavy-bottomed pot such as a Dutch oven over medium-high heat.
Step 2: Once the butter has melted, add the onion, carrots, and celery to the pot and cook for about 5 minutes or until the veggies start to wilt. Add the garlic and continue to cook for another minute.
Step 3: Stir in the flour and cook for a minute more.
Step 4: Pour in the evaporated milk and chicken stock, then quickly stir until mixed. Bring the mixture to a boil. Add the chicken, thyme, black pepper, and salt. Allow the soup to simmer without a cover while you are prepping the dumplings.
Step 5: Place the flour, baking powder, pepper, salt, and thyme in a large bowl. Stir well until combined. In the centre of the flour mixture, create a well and pour the milk and butter in it. Stir using a wooden spatula or rubber spatula until you form a dough ball. Add tbsp more milk if the dough turned out too dry.
Step 6: Scoop the dough using a large-sized cookie scoop and drop it directly into the simmering soup. Make sure to add the dumplings around the pot, then press them down gently, so the soup runs over just on top.
Step 7: Put the lid on, decrease the heat a bit to a low simmer, and cook for about 15 minutes, stirring the soup/dumplings gently, then cut one dumpling in half to ensure they are cooked.
Step 8: Remove from the heat when done and serve the chicken and dumplings hot. Enjoy!
Notes
To get more dumplings, feel free to use a medium-size cookie scoop instead of the large one. I recommend starting checking the dumplings around the 10-minute mark to check if they are done. NUTRITION FACTS: YIELD: 6, SERVING SIZE: 1 Amount Per Serving: CALORIES: 731 | TOTAL FAT: 39g | SATURATED FAT: 20g | TRANS FAT: 1g | UNSATURATED FAT: 17g | CHOLESTEROL: 162mg | SODIUM: 1096mg | CARBOHYDRATES: 57g | FIBER: 3g | SUGAR: 14g | PROTEIN: 37g
