Homemade Chicken and Dumplings

This chicken and dumplings recipe delivers the kind of soul-warming comfort that makes you forget about everything else while you're eating it. The rich, creamy broth gets its velvety texture from a proper roux and evaporated milk instead of canned soups, while the fluffy dumplings soak up all those flavors as they simmer. Every spoonful gives you tender chicken, soft vegetables, and those pillowy dumplings that have the perfect biscuit-like texture.

I spent years perfecting this recipe because I was never satisfied with versions that relied on canned soups or had dense, heavy dumplings. The breakthrough came when I started using evaporated milk for the broth and learned not to overmix the dumpling batter. Now this is the recipe my family requests whenever someone feels under the weather or when we just need something comforting. The smell while it's cooking fills the whole house with warmth.

Key Ingredients for Best Results

• Evaporated milk: Creates creamy richness without the risk of curdling that cream can have; whole milk or half-and-half work too
• Cooked chicken: Rotisserie chicken saves time, or cook boneless chicken breasts or thighs from scratch for deeper flavor
• Fresh vegetables: Onion, carrots, celery, and garlic build the flavor foundation; peas make a nice addition
• Quality chicken broth: Use low-sodium so you can control the salt level in the finished dish
• Baking powder for dumplings: A full tablespoon plus one teaspoon creates the proper rise and fluffiness
• All-purpose flour: Measured correctly by spooning into the cup and leveling off; too much makes dense dumplings
• Whole milk for dumplings: Fat content is crucial for tender, moist dumplings; don't use skim

Complete Step-by-Step Instructions

Build the vegetable base:

In a large Dutch oven or heavy pot, melt 4 tablespoons butter over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery ribs. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and become fragrant. Add 3 minced garlic cloves and cook for another minute until aromatic. This foundation builds deep flavor that carries throughout the entire dish.

Create the roux for thickening:

Sprinkle 1/3 cup all-purpose flour over the cooked vegetables and stir constantly for 2-3 minutes. The flour should coat the vegetables and start to smell slightly toasted. This roux will thicken your broth and prevent it from being watery. Make sure to cook it long enough to remove the raw flour taste.

Add liquids gradually:

Very slowly pour in 4 cups chicken broth while stirring constantly. Add it in small amounts at first, stirring after each addition until smooth before adding more. If you dump it all in at once, you'll get lumps. Once all the broth is incorporated smoothly, stir in one 12-ounce can of evaporated milk. Bring to a gentle simmer.

Add chicken and season:

Stir in 3 cups shredded cooked chicken (from rotisserie or home-cooked). Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon poultry seasoning. Taste and adjust seasonings as needed. Let the mixture come to a gentle simmer while you prepare the dumplings.

Mix the dumpling batter:

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon plus 1 teaspoon baking powder, and 1/2 teaspoon salt. Add 1 cup whole milk and stir just until the ingredients come together into a thick, shaggy batter. Don't overmix - it should look rough and lumpy. Overmixing develops gluten and creates tough dumplings.

Drop dumplings into simmering soup:

Using a large spoon or cookie scoop, drop heaping spoonfuls of batter onto the surface of the simmering soup. You should get about 12-15 dumplings depending on size. Don't worry if they're touching slightly. Reduce heat to maintain a gentle simmer with small bubbles - not a rolling boil.

Cook covered without peeking:

Cover the pot tightly with a lid and cook for 15 minutes without lifting the lid. The trapped steam is what makes the dumplings rise and cook through properly. Opening the lid releases the steam and can result in dense dumplings. After 15 minutes, check that a toothpick inserted into a dumpling comes out clean. If not, cover and cook 2-3 minutes longer.

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The magic happens when those dumplings hit the hot broth and start puffing up. They absorb the creamy, flavorful liquid and become these tender, fluffy clouds that make each bowl feel complete. I love how this recipe can be quick when you use rotisserie chicken, or more involved when you want the satisfaction of making everything from scratch. Either way, the results are equally comforting.

Understanding the Roux Technique

The roux is what gives this soup its body and prevents it from being thin and watery. Cooking the flour with the butter for a few minutes eliminates that raw flour taste while creating a base that thickens the liquid beautifully. The key is stirring constantly and adding the broth gradually so everything stays smooth without lumps.

Mastering Dumpling Consistency

The dumpling batter should be thick and look almost too thick to drop from a spoon. This thick consistency is what creates fluffy, biscuit-like dumplings rather than dense sinkers. If your batter seems thin and pourable, you may have measured the flour incorrectly. Always spoon flour into the measuring cup and level it off rather than scooping directly from the container.

Temperature Control While Cooking

Keeping the heat at a **gentle simmer** is crucial for both the soup and the dumplings. Too high and you risk scorching the creamy base on the bottom of the pot. The dumplings also need steady, moderate heat to cook through evenly. You should see occasional small bubbles breaking the surface, not a vigorous boil.

Customizing Vegetables and Add-Ins

While the classic combination of onion, carrots, and celery creates traditional flavor, you can adjust based on preferences. Frozen peas stirred in just before adding dumplings provide sweetness and color. Some people love adding corn or green beans. Just remember that the onion and garlic are essential for building the flavor base.

Storage and Reheating Tips

This dish is best eaten fresh, but leftovers keep for 3-4 days refrigerated. The dumplings will continue absorbing liquid as they sit, so you may need to add extra broth when reheating. Reheat gently on the stovetop over low heat, stirring occasionally and adding broth as needed to reach your desired consistency.

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This recipe represents the kind of cooking that brings families together around the table on cold evenings. There's something deeply satisfying about making comfort food completely from scratch, knowing exactly what goes into every spoonful. The process itself is comforting - standing at the stove, stirring the soup, dropping in those dumplings and watching them puff up into something magical.

Frequently Asked Questions

→ Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works great and saves time. Just shred about 4 cups of meat and add it when the recipe calls for cooked chicken.

→ Why do my dumplings turn out dense?

Overmixing the dough is usually the problem. Stir just until the ingredients come together into a dough ball, then stop. Mix too much and they get tough.

→ Can I freeze chicken and dumplings?

The soup freezes well, but dumplings get mushy after freezing. Your best bet is to freeze just the soup and make fresh dumplings when you reheat it.

→ What can I substitute for evaporated milk?

Half and half or heavy cream work perfectly. You can also use regular milk, though the soup won't be quite as creamy.

→ How do I know when the dumplings are done?

Cut one in half after 15 minutes. It should look cooked through with no wet doughy spots in the middle. If needed, cook a few more minutes.

→ Can I make this in a slow cooker?

You can make the soup part in a slow cooker, but add the dumplings during the last 30 minutes on high heat so they cook properly.