Chicken and Dumplings: The Ultimate Comfort Food Recipe
Introduction to Chicken and Dumplings
Chicken and dumplings is a beloved dish that evokes feelings of warmth and nostalgia. Perfect for chilly evenings, this hearty recipe combines tender chicken, a creamy broth, and fluffy dumplings to create a satisfying meal that the whole family will love. Whether you’re new to cooking or an experienced chef, this dish is easy to prepare and will surely impress.
A Personal Story Behind My Chicken and Dumplings Journey
Growing up, my grandmother would often prepare chicken and dumplings for our Sunday family dinners. The aroma of simmering chicken and the anticipation of the fluffy dumplings brought everyone together at the table. It was more than just a meal; it was a tradition filled with love and laughter. Now, I cherish the opportunity to recreate this dish and share it with my own family, passing down the memories and flavors that have become so special to me.
What Makes This Chicken and Dumplings Recipe Special?
This recipe stands out because of its rich, creamy broth and the tender, flavorful dumplings that rise to perfection. The combination of fresh vegetables, herbs, and chicken creates a comforting dish that is both delicious and nourishing. Plus, it’s versatile; you can use leftover chicken or even adjust the seasonings to match your taste. The inclusion of thyme adds a lovely depth of flavor, making this dish truly memorable.
The Full Chicken and Dumplings Recipe
Ingredients
- 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, plus 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
Dumplings:
- 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
Instructions
- In a large heavy-bottomed pot, melt the butter over medium-high heat. Add the diced onion, matchstick carrots, and diced celery. Cook for about 5 minutes until the vegetables begin to soften. Cooking these vegetables first enhances their flavor, making your soup even better.
- Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning. Garlic adds a fragrant aroma to your dish.
- Stir in the flour and cook for about 1 minute, stirring constantly. This step creates a roux, which will help thicken your soup.
- Slowly pour in the evaporated milk and chicken stock, stirring continuously to avoid lumps. This will give your soup a creamy texture.
- If using raw chicken, add an extra cup of chicken broth along with the raw chicken. Simmer for about 20 minutes until the chicken is fully cooked. Shred the chicken and return it to the pot. Let the soup simmer while you prepare the dumplings.
- If using pre-cooked chicken, bring the soup to a boil, then add the chicken, thyme, black pepper, and salt. Reduce the heat and let it simmer while you make the dumplings.
- For the dumplings, in a medium bowl, combine the flour, baking powder, black pepper, salt, and thyme. Make a well in the center of the dry ingredients and pour in the milk and melted butter. Stir until just combined to form a dough. Be careful not to overmix, as this can make the dumplings dense.
- Using a medium cookie scoop, drop the dough into the simmering soup, spacing them out evenly. Press them slightly into the soup to ensure they cook through.
- Cover the pot and simmer gently for about 15 minutes. Stir the soup and dumplings halfway through cooking to ensure even cooking.
- Check one dumpling to ensure it’s cooked through. If it’s still doughy, cook for an additional 3-4 minutes. Once the dumplings are cooked, serve the dish hot for a truly comforting experience.
Serving Suggestions and Variations for Chicken and Dumplings
Chicken and dumplings can be served with a side of crusty bread or a simple salad for a complete meal. For a twist, consider adding chopped fresh parsley to the dumpling batter for added flavor and color. You can also experiment with different herbs or spices to customize the taste to your liking. Leftovers can be stored in the refrigerator and are just as delicious the next day!
Frequently Asked Questions About Chicken and Dumplings
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a quick and convenient substitute. Just add them towards the end of cooking to prevent overcooking.
How can I make this dish gluten-free?
You can substitute regular flour with a gluten-free flour blend, and ensure your chicken stock is gluten-free as well.
Is there a vegetarian option for this recipe?
Absolutely! You can replace the chicken with chickpeas or your favorite vegetables and use vegetable broth instead of chicken stock.
Can I prepare this dish ahead of time?
While the soup can be prepared ahead of time, it’s best to make the dumplings fresh to maintain their fluffy texture.
Chicken and Dumplings
Ingredients
Main Ingredients
- 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
- 12 oz evaporated milk
- 32 oz chicken stock
- 4 cups shredded cooked chicken
- 1 tablespoon fresh thyme
- 2 teaspoons black pepper
- Salt, to taste
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme
- 3.75 oz whole milk
- 4 tablespoons butter, melted
Instructions
- In a large heavy-bottomed pot, melt the butter over medium-high heat. Add the diced onion, matchstick carrots, and diced celery. Cook for about 5 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Stir in the flour and cook for about 1 minute, stirring constantly.
- Slowly pour in the evaporated milk and chicken stock, stirring continuously to avoid lumps.
- If using raw chicken, add an extra cup of chicken broth along with the raw chicken. Simmer for about 20 minutes until the chicken is fully cooked. Shred the chicken and return it to the pot.
- If using pre-cooked chicken, bring the soup to a boil, then add the chicken, thyme, black pepper, and salt. Reduce the heat and let it simmer while you make the dumplings.
- For the dumplings, in a medium bowl, combine the flour, baking powder, black pepper, salt, and thyme. Make a well in the center of the dry ingredients and pour in the milk and melted butter. Stir until just combined to form a dough.
- Using a medium cookie scoop, drop the dough into the simmering soup, spacing them out evenly.
- Cover the pot and simmer gently for about 15 minutes. Stir the soup and dumplings halfway through cooking to ensure even cooking.
- Check one dumpling to ensure it’s cooked through. If it’s still doughy, cook for an additional 3-4 minutes. Once the dumplings are cooked, serve the dish hot for a truly comforting experience.