Chicken and Dumplings Recipe
Chicken and Dumplings recipe is a family favorite and a Southern classic comfort food dinner. Thanks to the help of a store bought rotisserie chicken paired with fresh ingredients this meal comes together in under an hours time.
Servings 8
Calories 398kcal
Equipment
- Stove Top
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Silicone Spoon
- Soup Pot
Ingredients
- 4 tablespoons butter
- 2 carrots peeled and diced or thinly sliced
- 1 medium onion chopped
- 2 celery ribs diced
- 2 Garlic cloves pressed
- 2 tablespoons All Purpose Flour
- 12 ounces Evaporated Milk
- 32 ounces chicken broth
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 4 cups Shredded Cooked Chicken
- Salt and freshly ground black pepper to taste
For the Homemade Dumplings
- 2 cups All Purpose Flour
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Thyme
- 4 tablespoons Melted Salted Butter
- ¾ cup 2% Milk
Instructions
- Preheat a large stock pot with the butter on low.
- While the butter melts, peel and dice the carrots, onions, and celery. Then saute the vegetables in butter on medium heat for 10 minutes. Add the garlic and cook for 30 seconds. Then add in the flour and stir until the vegetables are coated.
- Pour the evaporated milk and chicken stock to the pot and mix well.
- Add the bay leaf and poultry season then bring to a boil, and cook while you make the dumplings.
How to Make Homemade Dumplings
- In a large bowl, place the all purpose flour, baking powder, salt, pepper, parsley, and thyme. Mix to ensure no clumps.
- Pour the milk and butter into the center of the dry ingredients. Mix until a doughy ball forms.
- Place the shredded chicken into the soup mixture then using a small or medium sized cookie scoop begin to scoop the dumpling dough and drop into the boiling liquid.
- Once all the dumplings have been placed in the pot, carefully push the dumplings down to partially submerge them. Reduce the heat to low, place the lid on the pot and simmer for 10-15 minutes.
- Once the dumplings are cooked through begin ladling into bowls.
Notes
- Sifting - Feel free to sift the dry ingredients for the dumplings before mixing together.
- Dumplings - There are a few ways you can make dumplings. I make the dumplings from scratch for this recipe but here are a few other options:
- Jiffy Mix - You can use a small box of Jiffy Biscuit Mix, mixed with ½ cup warm water and 1 teaspoon parsley. Scoop the mix into a small cookie mix and drop into the pot when the recipe calls for adding dumplings.
- Canned Biscuits - You can use a small refrigerated can of biscuit dough. Cut them into four pieces and use when the recipe calls for dropping in biscuits.
Nutrition
Serving: 1c | Calories: 398kcal | Carbohydrates: 25g | Protein: 41g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 1146mg | Potassium: 1267mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5612IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 3mg