This creamy Chicken and Dumplings recipe is the ultimate comfort food! The most flavorful and hearty chicken soup filled with fluffy, homemade dumplings that are made from scratch in minutes!
The Best Homemade Chicken and Dumplings
If you have been looking for the best homemade chicken and dumplings recipe, you have finally found it! With a rich and creamy broth, bites of tender chicken, and the fluffiest, homemade dumplings, this really is the BEST Chicken and Dumplings recipe!
Don’t get nervous when I say this recipe is made from scratch. You’ll be glad to know homemade dumplings are surprisingly simple to make with pantry staple ingredients. Grab a spoon and let’s dive in!
Ingredients
- 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
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
- ¾ cup (6 oz) whole milk
- 4 tablespoons butter, melted
Instructions
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In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
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Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to soften. Add garlic and cook for 1 minute more.
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Add flour and stir to combine. Cook for 1 minute.
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Add evaporated milk and chicken stock and quickly stir to combine.
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Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.
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In a large bowl, whisk together 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.
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Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
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Using a large or medium sized cookie scoop (depending on how large you want your dumplings), scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
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Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
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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 also want the soup to still be simmering to cook the dumplings).
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Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
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If the dumplings are cooked through, serve hot! If not, cook an additional 3 to 4 minutes and check again.
Watch How To Make It
Want to see how to make this chicken and dumplings recipe from start to finish? Here’s a step-by-step video: