This easy Chicken and Dumplings recipe is loaded with big fluffy dumplings that are made from scratch in just minutes! Tender chicken and vegetables are simmered in a creamy broth topped with fluffy homemade dumplings to create this ultimate comfort food dinner.
2teaspoonsfreshly cracked black pepper, or to taste
salt, to taste
1tablespoon plus, 1 teaspoon,baking powder
1teaspoonfreshly cracked black pepper
1tablespoonfresh thyme, or 1 teaspoon dried thyme
¾cup (6 oz)whole milk
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 soften. Add garlic and cook for 1 minute more.
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 soup simmer, uncovered, while you make dumplings.
Dumplings: In a large bowl, whisk to combine the 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 a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
Using a medium 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 want the soup to still be simmering to cook the dumplings.
Cook for 15 minutes with the pot lid on. Gently stir the soup/dumplings and 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 3 to 4 minutes and check again.
Use Raw Chicken: Add a cup more of chicken broth and add 1.5 lbs of boneless, skinless chicken breasts or thighs during step #4. Simmer for 20 minutes, or until chicken is cooked through. Shred the chicken and continue with the recipe as written.Scooping Dumplings: I find it much easier to scoop dumplings with a cookie scoop. However, you can use two spoons! Scoop a round of dough with one spoon and push it off and into the pot with your second spoon. Try to make sure your dumplings are even in size so they all cook evenly. Dense Dumplings: Too dense or sinking dumplings is usually caused by expired baking powder or improperly measured flour.
Test if baking powder is still active. Pour 1/4 cup boiling water over 1/2 tsp baking powder. If it bubbles and foams, it’s still good. If not, it’s gone bad.
Properly measure flour. Fluff the flour in the bag or canister with a fork. Spoon the flour into the measuring cup. Then scrape a knife across the top of the measuring cup to level the flour.
Evaporated Milk: It is VERY IMPORTANT that you make sure and use evaporated milk and not condensed milk. Many readers have emailed me over the years asking why their chicken and dumplings is weirdly sweet...that's because they accidentally grabbed sweetened condensed milk and not evaporated milk. If you do not have evaporated milk, whole milk or half and half is are good substitutes. Gluten Free: Skip adding the flour to the soup and continue on with the recipe. Before you add the dumplings, whisk 1 tablespoon of cornstarch into 2 tablespoons of water or chicken broth. Stir the cornstarch mixture into the soup. For the dumplings, many readers have commented on having success using this gluten free flour blend. They substituted it 1:1 for the all purpose flour in the dumplings.Thyme: I love the herbaceous flavor fresh thyme adds to my soup and dumplings, but it's completely optional. You can also swap it for another mild herb or seasoning mix like dried parsley or Italian seasoning. You can also use rosemary, just go light, as it can quickly become overwhelming.Storage: Separate the dumplings and soup into separate airtight containers. Store in the fridge for up to 4 days.Reheat: Place desired amount of soup and dumplings in a microwave safe bowl and microwave in 30 second bursts, until warmed through. You can add additional chicken broth, if needed.Freeze: Only freeze the soup portion, do not freeze the dumplings. Enjoy or discard any leftover dumplings. Freeze just the soup in an airtight container for up to 3 months. Transfer soup to fridge to thaw overnight. Reheat soup on the stove and cook a new batch of dumplings in the soup.