If you are looking for an easy chicken and dumplings recipe, you found it! Today I’m sharing all my tips and tricks on how to make your chicken and dumplings from scratch with minimal effort. Don’t get nervous when I say this recipe is made from scratch. If you’ve ever wanted to make dumplings from scratch you’ll be glad to know they’re surprisingly easy and simple to make!
Chicken and Dumplings Recipe
This easy recipe for my family’s favorite creamy Homemade Chicken and Dumplings is loaded with big fluffy dumplings that are made from scratch in just minutes!
PREP TIME: 15 minutes COOK TIME: 35 minutes TOTAL TIME: 50 minutes
INGREDIENTS
- 6 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 3 tablespoons all purpose flour
- 12 oz (1 can) evaporated milk
- 32 oz (1 quart) chicken stock
- 4 cups shredded cooked chicken
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 teaspoons freshly cracked black pepper (or to taste)
- salt, to taste
HOMEMADE DUMPLINGS:
- 2 cups all purpose flour
- 1 tablespoon plus 1 teaspoon, baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 3/4 cup (6 oz) whole milk
- 4 tablespoons butter, melted
INSTRUCTIONS
- In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
- Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
- Add flour and stir to combine. Cook for 1 minute.
- Add evaporated milk and chicken stock and quickly stir to combine.
- Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make 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 the milk and butter into the center of it.
- Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
- Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
- Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
- Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings).
- Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
- If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again.
NOTES
*You can use a medium sized cookie scoop in place of a large cookie scoop to get more dumplings. Start checking if they are done around the 10 minute mark.
NUTRITION INFORMATION: 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
