Chicken and Dumplings
Chicken and Dumplings
When it comes to heartwarming comfort food, few dishes rival the classic Chicken and Dumplings. This recipe brings together tender chunks of chicken in a creamy broth, loaded with vibrant vegetables, and pillowy dumplings that float like clouds. It’s the kind of dish that’s perfect for cozy weeknight dinners or when you need a little extra love on your plate. Having made this recipe countless times, I can assure you it never disappoints, filling the kitchen with mouthwatering aromas and everyone at the table with contentment.
Why You’ll Love This Dish
What makes Chicken and Dumplings truly special? For starters, it’s a one-pot meal that’s incredibly easy to whip up, making it an ideal choice for busy weeknights. The creamy, savory broth serves as the perfect canvas for the tender chicken and aromatic vegetables, while the dumplings offer a delightful texture that enhances the overall experience. Plus, this beloved dish is budget-friendly, allowing you to feed a crowd without breaking the bank. Whether you’re warming up after a chilly day or simply craving comfort, Chicken and Dumplings never fails to hit the spot.
"This recipe has become a family favorite! It’s so easy to make and tastes like a warm hug." – Sarah J.
Preparing Chicken and Dumplings
Understanding the cooking process will take your culinary skills to the next level. Making Chicken and Dumplings involves creating a flavorful base with sautéed vegetables, a creamy roux, and the addition of chicken, followed by the soft dumplings. It’s a simple yet deeply satisfying way to bring comfort to your dinner table, and it might even become a staple in your home!
What You’ll Need
- 6 tablespoons butter
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 1 (12 oz) can evaporated milk (or half and half)
- 1 (32 oz) quart chicken stock (+1 extra cup of broth if using raw chicken)
- 4 cups shredded cooked chicken (or 1.5 lbs raw, skinless chicken breasts or thighs)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
- 2 teaspoons freshly cracked black pepper (or to taste)
- Salt (to taste)
- 2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
- 3/4 cup (6 oz) whole milk
- 4 tablespoons butter (melted)
Feel free to use pre-cooked chicken to save time, and don’t hesitate to swap out the vegetables based on what you have on hand.
Step-by-Step Instructions
- In a large heavy-bottomed pot like a Dutch oven, melt the butter over medium-high heat.
- Add diced onion, carrots, and celery, cooking for about 5 minutes until they begin to soften.
- Stir in the minced garlic and let it cook for an additional minute.
- Sprinkle in the flour, stirring constantly for about a minute until there’s a slight thickness.
- Gradually pour in the evaporated milk and chicken stock, stirring to create a smooth roux. If you’re using raw chicken, add the additional cup of chicken broth and the chicken pieces now.
- Simmer for 20 minutes (or until the chicken is cooked through if using raw), then shred the chicken and return it to the pot. If using pre-cooked chicken, simply stir it in and keep the pot at a low boil.
- Once your base is ready, prepare the dumplings according to package instructions or your own preferred method.
For the dumplings, combine the flour, baking powder, salt, and thyme in one bowl. In another bowl, stir together the milk and melted butter, then combine the wet and dry ingredients until just mixed. Drop spoonfuls of the batter over the simmering chicken and broth, cover, and let steam for about 15 minutes.
Best Ways to Enjoy It
Serve your Chicken and Dumplings hot with a sprinkle of fresh thyme or cracked black pepper on top. For a burst of freshness, add a side salad or some crusty bread for dipping. This meal shines as a solo star, but a light green salad or roasted vegetables can complement it beautifully for added color and nutrition.
Storage and Reheating Tips
Leftover Chicken and Dumplings can be stored in an airtight container in the fridge for up to 3 days. If you plan to keep it longer, consider freezing it. Just make sure to store the dumplings separately, as they can become soggy when frozen and reheated together. To reheat, gently warm in a pot over low heat, adding a splash of chicken broth or milk if the mixture appears too thick.
Helpful Cooking Tips
- Don’t rush the simmering stage! Allowing enough time for the chicken to soak in the flavors will result in a richer taste.
- For thicker broth, let it simmer with the lid slightly ajar. This helps concentrate the flavors without making it too thin.
- Experiment with spices! Feel free to add paprika or bay leaves for an extra layer of flavor.
Recipe Variations
If you’re looking to mix up this classic dish, consider these fun variations:
- Herb swaps: Try using rosemary or sage instead of thyme for a different aromatic profile.
- Veggie boosts: Add peas, corn, or green beans for extra color and nutrition.
- Gluten-free option: Substitute all-purpose flour with a gluten-free blend and adjust the dumpling recipe accordingly.
Your Questions Answered
- How long does it take to prepare? Expect around 10-15 minutes to prep and about 30-40 minutes for cooking.
- Can I use frozen chicken? Yes, but you’ll need to adjust the cooking time to ensure it’s fully cooked through.
- What can I substitute for evaporated milk? Half and half or even heavy cream will work as a great alternative, giving you a rich, creamy texture.
With its comforting flavors and heartwarming charm, Chicken and Dumplings is truly a dish worth mastering. Enjoy the feeling of warmth and satisfaction that comes with serving this beloved classic to your family and friends!
Chicken and Dumplings
Ingredients
Method
- In a large heavy-bottomed pot like a Dutch oven, melt the butter over medium-high heat.
- Add diced onion, carrots, and celery, cooking for about 5 minutes until they begin to soften.
- Stir in the minced garlic and let it cook for an additional minute.
- Sprinkle in the flour, stirring constantly for about a minute until there's a slight thickness.
- Gradually pour in the evaporated milk and chicken stock, stirring to create a smooth roux. If you're using raw chicken, add the additional cup of chicken broth and the chicken pieces now.
- Simmer for 20 minutes (or until the chicken is cooked through if using raw), then shred the chicken and return it to the pot. If using pre-cooked chicken, simply stir it in and keep the pot at a low boil.
- Prepare the dumplings according to package instructions or your own preferred method.
- Combine the flour, baking powder, salt, and thyme in one bowl.
- In another bowl, stir together the milk and melted butter, then combine the wet and dry ingredients until just mixed.
- Drop spoonfuls of the batter over the simmering chicken and broth, cover, and let steam for about 15 minutes.
