Chicken and Dumplings
A comforting classic featuring tender chicken, hearty vegetables, and fluffy dumplings in a creamy broth.
Ingredients
Butter
- 6 tablespoons butter
Vegetables
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic (minced)
Flour for roux
- 3 tablespoons all-purpose flour
Milk and Broth
- 1 can (12 oz) evaporated milk (or half and half)
- 1 quart (32 oz) chicken stock (+1 extra cup if using raw chicken)
- 4 cups shredded cooked chicken (or raw chicken breasts/thighs)
Herbs and Spices
- 1 tablespoon fresh thyme (or dried) (optional)
- 2 teaspoons black pepper (cracked) (or to taste)
- to taste salt salt
Dumpling Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon fresh thyme (or dried) (optional)
- 3/4 cup whole milk
- 4 tablespoons butter (melted)
Instructions
- Sauté vegetables and garlic in butter until tender.
- Add flour and cook for 1-2 minutes to make a roux.
- Pour in broth and milk, add chicken and herbs, then simmer for 20 minutes.
- Mix dumpling ingredients and drop spoonfuls into simmering soup, cook for 10 minutes.
Notes
Use fresh herbs for best flavor and adjust salt and pepper to taste.