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Chicken And Dumplings Recipes

Chicken And Dumplings Recipes

This chicken and dumplings recipe is so simple. You’ve come to the right place if you’re seeking a quick chicken and dumplings recipe! Today, I’ll show you how to make chicken and dumplings from scratch with minimal effort with homemade dumplings. My entire family absolutely loves this comforting dish.

  • 6 tablespoons butter
  • 1 cup matchstick carrots
  • 1 cup chopped yellow onion
  • 4 cups shredded cooked chicken
  • 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
  • 2 teaspoons freshly cracked black pepper (or to taste)
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • salt, to taste

Homemade Dumplings:

  • 2 cups all-purpose flour
  • 3/4 cup (6 oz) whole milk
  • 1 tablespoon plus 1 teaspoon, baking powder
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon salt
  • 4 tablespoons butter, melted
  1. Melt butter in a big heavy-bottomed pot (such as a dutch oven) over medium-high heat.
  2. Mix in the onion, carrots, and celery. Cook, stirring occasionally, for 5 minutes, or until the veggies begin to wilt. Add garlic and simmer for another minute.
  3. Stir in the flour until well combined. 1 minute in the oven. Stir in the evaporated milk and chicken stock immediately.
  4. Bring to a boil, then add the chicken, thyme, black pepper, and salt to taste. Allow the soup to simmer, uncovered, while you prepare the dumplings.
  5. In a large mixing bowl, combine the flour, baking powder, pepper, salt, and thyme. Make a well in the center of the flour mixture and pour in the milk and butter.
  6. Stir with a wooden spoon (or a rubber spatula) until a dough ball forms. If the dough appears to be too dry, add one extra tablespoon of milk.
  7. Scoop dough with a large cookie scoop and drop it immediately into the simmering soup. Distribute them evenly over the pot, not all in the same spot.
  8. When all of the dumplings have been put, carefully press them down so that the soup only covers the tops of them.
  9. Place the lid on the pot and reduce the heat to a low simmer (you don’t want the bottom of the soup to burn, but you also want the soup to be simmering so the dumplings can cook).
  10. Cook for 15 minutes, then gently swirl the soup/dumplings and cut one dumpling in half to ensure they are fully cooked.
  11. If the dumplings are done, serve them hot! If not, continue to simmer for another 2-3 minutes and check again.