Get ready to cozy up with one of the ultimate comfort food classics: homemade chicken and dumplings! This delightful dish combines tender chicken, savory broth, and fluffy dumplings to create a heartwarming meal that will soon become a family favorite. Whether it’s a chilly evening or a gathering with loved ones, chicken and dumplings make for a perfect centerpiece on the dinner table. Easy to prepare and full of flavor, this recipe is sure to warm not just the belly, but the soul. Let’s dive into the magic of making this classic dish from scratch!
A Note From Colby:
Growing up this was my favorite comfort food dish my mom would make. It’s not a very liquidy soup like a chicken noodle; it’s focused more on the shredded chicken and vegetables. If you do want it to be more soup like feel free to add more broth!
Wishing you Good Taste!
xoxo, Colby
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
- 3 tbsp butter
- 1 cup chopped celery
- 1 yellow onion
- 3 tbsp minced garlic
- 1/2 cup matchstick carrots
- 1/8 cup all purpose flour
- 12 oz evaporated milk
- 6 cups chicken stock
- 4 chicken breasts approx. 1.5lbs
- 2 tsp ground pepper
- salt to taste
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Chicken and Dumplings
In a large dutch oven, melt butter over medium heat. Add in onion, carrots, celery, and minced garlic. Cook for 8-10 minutes or until vegetables begin to soften.
Sprinkle in flour and stir to combine. Cook for 1 minute stirring constantly so it doesn’t burn to the pan. Slowly pour in your chicken stock and evaporated milk. Stir to combine.
Bring to a boil before adding in chicken breasts, salt and pepper. Bring down to a simmer and cook chicken for 25 minutes or until it’s cooked through.
Make Dumplings
In a medium sized bowl, combine flour, baking powder, salt and pepper. Make well in the center of the bowl and slowly pour in the milk and melted butter into the center.
Using a rubber spatula, mix together until it forms a dough ball.
Using a cookie scoop, scoop the dough into balls and save to the side while your chicken finishes cooking through.
Shredding Chicken
Remove the chicken from the pot and place into a medium to large sized bowl. Using forks or a hand mixture, shred the chicken fully.
Add the shredded chicken back into the pot and stir to mix together fully.
Adding in Dumplings
Once chicken is mixed back into the pot, drop each dumpling (one at a time) into the simmering soup, allowing space between each dumpling. After all the dumplings have been added, gently press each dumpling down into the soup so the liquid runs over the top of each.
Cover the pot with a lid and lower the heat to a low simmer. Cook the dumplings for 15 minutes with the lid on.
Remove lid and press each dumpling back into the soup once more before serving. Serve hot!
How to store your Chicken and Dumplings
Storing: Store the dumplings and chicken soup separately so the dumplings do not absorb the moisture of the soup. Store in separate airtight containers in the fridge for up to 4 days.
Reheating: Scoop your desired amount of soup into a microwave safe bowl or saucepan until soup is warmed through. If needed, you can add additional chicken broth.
Tools & Supplies for making Chicken and Dumplings:
More soup recipes to try:
Chicken and Dumplings
Ingredients
- 3 tbsp butter
- 1 cup chopped celery
- 1 yellow onion
- 3 tbsp minced garlic
- 1/2 cup matchstick carrots
- 1/8 cup all purpose flour
- 12 oz evaporated milk
- 6 cups chicken stock
- 4 chicken breasts approx. 1.5lbs
- 2 tsp ground pepper
- salt to taste
Homemade Dumplings
- 2 cups all purpose flour
- 1 tbsp + 1 tsp baking powder
- 1 tsp ground pepper
- 1 tsp salt
- 3/4 cup whole milk
- 4 tbsp melted butter
Instructions
- In a large dutch oven, melt butter over medium heat. Add in onion, carrots, celery, and minced garlic. Cook for 8-10 minutes or until vegetables begin to soften.
- Sprinkle in flour and stir to combine. Cook for 1 minute stirring constantly so it doesn't burn to the pan. Slowly pour in your chicken stock and evaporated milk. Stir to combine.
- Bring to a boil before adding in chicken breasts, salt and pepper. Bring down to a simmer and cook chicken for 25 minutes or until it's cooked through.
Making the Dumplings
- In a medium sized bowl, combine flour, baking powder, salt and pepper. Make well in the center of the bowl and slowly pour in the milk and melted butter into the center.
- Using a rubber spatula, mix together until it forms a dough ball.
- Using a cookie scoop, scoop the dough into balls and save to the side while your chicken finishes cooking through.
Shredding Chicken
- Remove the chicken from the pot and place into a medium to large sized bowl. Using forks or a hand mixture, shred the chicken fully.
- Add the shredded chicken back into the pot and stir to mix together fully.
Adding in Dumplings
- Once chicken is mixed back into the pot, drop each dumpling (one at a time) into the simmering soup, allowing space between each dumpling. After all the dumplings have been added, gently press each dumpling down into the soup so the liquid runs over the top of each.
- Cover the pot with a lid and lower the heat to a low simmer. Cook the dumplings for 15 minutes with the lid on.
- Remove lid and press each dumpling back into the soup once more before serving. Serve hot!
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