Creamy Chicken and Dumplings (Print Version)
# Ingredients:
→ For the Soup Base
01 -
6 tablespoons of butter
02 -
1 cup yellow onion, diced
03 -
1 cup matchstick-cut carrots
04 -
1 cup celery, diced
05 -
4 garlic cloves, minced
06 -
3 tablespoons all-purpose flour
07 -
1 can (12 oz) evaporated milk or half and half
08 -
32 oz chicken stock
09 -
4 cups cooked chicken, shredded
10 -
1 tablespoon fresh thyme or 1 teaspoon dried (optional)
11 -
2 teaspoons black pepper, freshly cracked, adjust to taste
12 -
Salt to taste
→ For the Dumplings
13 -
2 cups all-purpose flour
14 -
1 tablespoon plus 1 teaspoon baking powder
15 -
1 teaspoon black pepper, freshly cracked
16 -
1 teaspoon salt
17 -
1 tablespoon fresh thyme or 1 teaspoon dried (optional)
18 -
¾ cup whole milk
19 -
4 tablespoons butter, melted
# Instructions:
01 -
Grab a large heavy-bottomed pot or Dutch oven and melt the butter over medium-high heat. Toss in your diced onion, carrots, and celery, letting them cook for about 5 minutes until they start getting tender. Add the minced garlic and let it cook for another minute until fragrant.
02 -
Sprinkle in the flour and stir everything together well. Keep cooking for about a minute while stirring constantly. Gradually pour in the evaporated milk and chicken stock, stirring as you go. This creates a roux that'll make your soup thick and creamy, so keep that spoon moving to avoid any lumps or burning on the bottom.
03 -
Bring everything to a boil, then add your shredded chicken, thyme, black pepper, and salt. Turn the heat down and let it simmer uncovered while you work on making the dumplings.
04 -
In a medium bowl, whisk together the flour, baking powder, pepper, salt, and thyme. Create a little well in the middle of your dry ingredients and pour the milk and melted butter right into that well.
05 -
Using a wooden spoon or rubber spatula, gently stir everything together until it just forms a dough ball. If it looks too dry, add another tablespoon of milk. Don't overmix it though - you want light, fluffy dumplings, not dense ones!
06 -
Using a medium cookie scoop or two spoons, drop spoonfuls of dough directly into your simmering soup. Space them around the pot rather than dumping them all in one spot. Once they're all in, gently press them down so the broth just covers their tops. Try to keep them roughly the same size so they cook evenly.
07 -
Pop the lid on your pot and lower the heat to a gentle simmer. You want a low bubble going to cook the dumplings without burning the bottom. Let them cook covered for 15 minutes. Halfway through, lift the lid and press any floating dumplings back under the broth, and separate any that might be sticking together.
08 -
Give the soup a gentle stir and cut one dumpling in half to check if they're cooked all the way through. If they're done, serve it up hot! If not, give them another 3 to 4 minutes and check again.
# Notes:
01 -
This dish tastes best when served fresh, but you can store leftovers in the fridge for up to 3 days. For best results, keep the dumplings and soup in separate airtight containers - otherwise the dumplings get soggy from absorbing all that liquid.
02 -
To reheat, place your desired portion in a microwave-safe bowl and heat in 30-second intervals until warmed through. Add a splash of chicken broth if needed.
03 -
If you'd like to use raw chicken instead of cooked, add an extra cup of chicken broth and 1.5 lbs of boneless, skinless chicken breasts or thighs after adding the broth and milk. Simmer for 20 minutes until the chicken is fully cooked, then shred it and continue with the recipe.