Best Chicken And Dumplings Recipe For Dinner Table

Enjoy the comfort of Best Chicken and Dumplings, a recipe where tender chicken pieces swim in a savoury broth, married perfectly with pillowy dumplings. This dish, a symphony of flavours and textures, promises a warm, welcoming bite every time, making it an irresistible staple for your dinner table. Its rich aroma and homestyle essence bring a touch of nostalgia, making every spoonful a journey back to cherished moments.

Best Chicken And Dumplings Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings

Ingredients

For The Chicken Soup:

  • 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

For The 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
  • ⅔ cup (6 oz) whole milk
  • 4 tablespoons butter, melted

Instructions

  1. Make the Chicken Soup:
    • In a large, heavy-bottomed pot (e.g., a Dutch oven), melt butter over medium-high heat.
    • Add onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften. Add garlic and cook for 1 more minute.
    • Add flour and stir to combine. Cook for 1 minute. Slowly add the evaporated milk and chicken stock, stirring to combine.
    • Bring to a boil and add the chicken, thyme, black pepper, and salt. Let the soup simmer uncovered while you make the dumplings.
  2. Make the Dumplings:
    • In a large bowl, whisk together the flour, baking powder, pepper, salt, and thyme. Make a well in the center of the flour mixture and pour the milk and melted butter into the center.
    • Using a wooden spoon or rubber spatula, stir together until a dough ball forms. If the dough seems too dry, you can add an extra tablespoon of milk.
    • Using a medium-sized cookie scoop, scoop the 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 pot to scorch.
  3. Finish Cooking:
    • Simmer covered for about 15 minutes. Check if the dumplings are cooked through by cutting one in half. If not, cook for a few more minutes with the lid on and check again.
    • Once the dumplings are cooked, ladle the soup into bowls and serve immediately.

Chef’s Tips & FAQs:

  • Evaporated Milk: It’s crucial to use evaporated milk and not condensed milk. Whole milk or half-and-half are good substitutes if needed.
  • Scooping Dumplings: A cookie scoop is recommended for ease, but two spoons can also work. Make dumplings similar in size for even cooking.
  • Dense Dumplings: This could be caused by expired baking powder or improperly measured flour. Test your baking powder for activity and ensure you measure flour correctly.
  • Variations: Feel free to add peas or use a gluten-free flour blend as needed.

This comforting and hearty recipe combines creamy soup with fluffy homemade dumplings, making it perfect for chilly nights or anytime you need a cozy meal. Enjoy your cooking!

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