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 is one of the top recipes on my site for a reason and I can’t wait for you to try it! I promise, you will love it like the thousands of others who have given this recipe 5 stars over the years!
Easy Chicken and Dumplings Recipe
Ingredients
For the 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 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
Prepare the Soup Base:
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat.
Add the chopped onion, matchstick carrots, and diced celery. Cook for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Gradually add the evaporated milk and chicken stock, stirring constantly until the mixture is well combined and begins to thicken.
Bring the soup to a boil, then add the shredded chicken, thyme, black pepper, and salt. Reduce the heat and let the soup simmer, uncovered, while you prepare the dumplings.
Prepare the Dumplings:
In a large bowl, whisk together the flour, baking powder, black pepper, salt, and thyme.
Make a well in the center of the dry ingredients and pour in the milk and melted butter.
Using a wooden spoon or rubber spatula, stir the mixture until a dough ball forms. If the dough is too dry, add an extra tablespoon of milk.
Cook the Dumplings:
Using a large cookie scoop or spoon, scoop portions of the dough and drop them directly into the simmering soup, spacing them evenly around the pot.
Gently press the dumplings down so the tops are just submerged in the soup.
Cover the pot with a lid and reduce the heat to a low simmer. Cook for 15 minutes, ensuring that the soup continues to simmer but does not burn on the bottom.
Check and Serve:
After 15 minutes, gently stir the soup and dumplings. Cut one dumpling in half to check if it is cooked through.
If the dumplings are fully cooked, serve the soup hot. If not, cook for an additional 2-3 minutes and check again.
Enjoy this comforting and delicious chicken and dumplings recipe, perfect for a cozy meal!