Chicken and Dumplings Recipe Made With Homemade Drop Dumplings

When it comes to favorite comfort food recipes it is hard to beat homemade Chicken and Dumplings. Creamy, thick stew filled with shredded chicken, tender vegetables and soft pillowy dumplings.

It is a favorite Fall and Winter recipe for many, and with one bite you will know why. The thick and hearty broth coats the tender chicken and vegetables perfectly.

Then homemade drop dumplings are added to the broth and cook in just a few minutes in the hot liquid. Once the dumplings are nice and fluffy, this classic comfort food meal is ready to be served.

The thick and hearty stew is full of amazing flavor. Not to mention that it is one of those meals that will keep you feeling full for hours.

However, as much as this recipe looks impressive and it might seam that it is difficult to make, it is actually very easy. The base of the soup requires common ingredients found in many soup recipes, including Homemade Chicken Soup.

And the homemade dumplings are made with basic baking ingredients along with a few spices, milk and butter. Once combined all that is left to do is to put them in the hot bubbly broth and let them cook until they become nice and fluffy.

The Steps To Making Chicken and Dumplings

1. Saute The Vegetables

The base of this soup begins with the classic Mirepoix combination of onions, carrots and celery. Once sautéed the vegetables add a depth and complexity to the flavor of the broth without being overpowering.

Once the vegetables become soft minced garlic is added to the pot. Within a minute you will begin to smell the aroma of garlic filling the air which indicates it is time for the next step in the recipe.

2. Make The Stew

Now that the vegetables are tender, it is time to make the stew. First, add flour to the vegetables. The purpose of the flour is to thicken the liquid and make this chicken and dumplings recipe more like a stew rather than a soup.

However it is important to cook the flour for one minute before adding the liquid. This will remove any flour taste in the broth.

Once the flour coats the vegetables it is time to add the milk and chicken stock. Be sure to stir the mixture well to smooth out any clumps that the flour may have caused.

3. Add The Chicken & Seasonings

Once the stew begins to boil it is time to add the cooked, shredded chicken along with the seasonings. You can use whatever type of chicken that you have on hand, or you can add raw chicken breast or thighs to the broth and let them cook in the liquid.

However, I prefer to save time when making Chicken and Dumplings and purchase a Rotisserie chicken from the grocery store. Then all I have to do is shred the meat and add it to the pot. It is a huge time saver.

Once the chicken and seasonings have been added, bring the mixture to a boil and then lower the heat so that it maintains a low simmer.

4. Make the Homemade Dumplings

While the pot is simmering it is time to make the Homemade Dumplings. First pour all of the dry ingredients into a large mixing bowl. Then make a well in the center and add the milk and butter.

Combine the mixture until a dough ball forms. If the mixture seems too dry, add a little more milk.

Once it all comes together use a medium or large cookie scoop to form the dumplings.

5. Cook The Dumplings

Once you have scooped out the dumplings, it is time to add the to the simmering broth. Carefully drop each dumpling in the hot pot with the chicken and vegetables.

As soon as you get all the dumplings in the pot, flip them over and press down on each one so that the tops have a little liquid running over them. Next, be sure that the pot maintains a low simmer and cover the pot with a lid.

Continue to cook, maintaining a simmer for 15 minutes. Then to check for doneness remove one of the dumplings and place it on a plate. Cut it in half to check to see if the center is cooked through.

If it is nice and fluffy inside and no visible wet dough is present the chicken and dumplings are ready to be served. However, if the dumplings aren’t quite done in the center, return the cut dumpling back into the pot and continue to simmer until cooked through.

That is all there is to making this delicious comfort food recipe! From start to finish you will be ready to eat in only one hour.

Chicken and Dumplings Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 6 tablespoons butter
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 4 cloves garlic, minced
• 3 tablespoons all purpose flour
• 1 1/2 cups milk
• 4 cups chicken stock
• 4 cups shredded cooked chicken
• 1 teaspoon dried ground thyme
• 2 teaspoons fresh ground black pepper
• salt, to taste

HOMEMADE DUMPLINGS

• 2 cups all purpose flour
• 5 teaspoons, baking powder
• 1 teaspoon fresh ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 3/4 cup whole milk
• 4 tablespoons butter, melted

INSTRUCTIONS

In a Dutch oven or a large stockpot, melt butter over medium-high heat.

Add onion, carrots and celery. Cook for 5 minutes, until vegetables become tender. Then add the minced garlic and cook for 1 additional minute.

Stir in the flour and cook for 1 additional minute. Then add milk and chicken stock and quickly stir to combine until there are no clumps of flour visible.

Bring the mixture to a boil and add cooked chicken, thyme, black pepper and salt. Let the soup simmer, uncovered.

Make the Dumplings While The Chicken Soup Simmers

While the mixture is simmering, make the dumplings by whisking together the dry homemade dumplings ingredients into a large bowl. Then pour the milk and butter into the center of it.

Using a silicone spatula, stir the mixture together until dough ball forms. If your dough seems too dry, you can add a little extra milk.

Using a medium or large cookie scoop, scoop dough and drop directly into the simmering pot, scattering them around in different areas.

Once all dumplings have been added, gently flip them over and press them down so that the tops of the dumplings get submerged.

Lower the heat so a minimal simmer is maintained and place a lid on your pot.

Cook the dumplings in the soup for 15 minutes, stirring occasionally. Cut one dumpling in half to check doneness.

If the dumplings are cooked through, serve immediately! If not, cook an additional 2-3 minutes and check again.

Enjoy! Mary

And if you are looking for an even faster way to make this recipe, try our Instant Pot Chicken and Dumplings recipe.

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