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Killer Chicken and Dumplings Recipe

Ingredients

Chicken Soup

  • 6 tablespoons butter
  • 1 cup diced yellow onion
  • 1 cup matchstick carrots
  • 1 cup diced celery
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 (12 oz) can evaporated milk (or half and half)
  • 1 (32 oz) quart chicken stock
  • 4 cups shredded cooked chicken (or raw chicken, see notes below)
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
  • 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, optional)
  • ¾ cup (6 oz) whole milk
  • 4 tablespoons butter, melted

Directions

  1. In a large, heavy-bottomed pot, melt the butter over medium-high heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften. Add the garlic and cook for 1 minute more.
  2. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the evaporated milk and chicken stock, stirring to create a smooth roux. Keep stirring to prevent lumps or burning.
  3. Bring the mixture to a boil and add the chicken, thyme, black pepper, and salt. Reduce the heat and let the soup simmer uncovered while you prepare the dumplings.
  4. In a medium-sized bowl, whisk together the flour, baking powder, black pepper, salt, and thyme for the dumplings.
  5. Create a well in the center of the dry ingredients and pour in the milk and melted butter. Stir with a wooden spoon or rubber spatula until a dough ball forms. If the dough is too dry, add an extra tablespoon of milk.
  6. Using a medium cookie scoop or two spoons, scoop the dough and drop it into the simmering soup. Space the dumplings around the pot for even cooking. Gently press each dumpling into the soup so the tops are submerged.
  7. Cover the pot with a lid and lower the heat to maintain a low simmer. Cook for 15 minutes. Halfway through cooking, gently press the dumplings under the broth and separate any that may have stuck together.
  8. After 15 minutes, gently stir the soup and cut a dumpling in half to check for doneness. If the dumplings are cooked through, serve hot. If not, cook for an additional 3–4 minutes and check again.

Recipe courtesy of: Jessica on The Novice Chef