Chicken and Dumplings Recipe

Ingredients:

  • 6 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup matchstick carrots
  • 1 cup diced celery
  • 4 cloves garlic (minced)
  • 3 tablespoons all-purpose flour
  • 12 oz (1 can) evaporated milk
  • 32 oz (1 quart) chicken stock
  • 4 cups shredded cooked chicken
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 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)
  • ¾ cup (6 oz) whole milk
  • 4 tablespoons butter (melted)

Instructions:

  1. In a large heavy bottomed pot like a dutch oven, melt butter over medium-high heat.
  2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to soften.Add garlic and cook for 1 minute more.
  3. Add flour and stir to combine. Cook for 1 minute. Slowly add the evaporated milk and chicken stock, stirring to combine.
  4. Bring to a boil and add the chicken, thyme, black pepper and salt.Let soup simmer, uncovered, while you make dumplings.
  5. Dumplings: In a large bowl, whisk to combine the flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
  6. Using a wooden spoon (or rubber spatula), stir together until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
  7. Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
  8. Place the lid on your pot and lower the heat a little to a low simmer. You don’t want the bottom of the soup to burn, but want the soup to still be simmering to cook the dumplings.
  9. Cook for 15 minutes with the pot lid on. Gently stir the soup/dumplings and cut one dumpling in half to make sure they are cooked through.

FAQ:

1. What ingredients are needed to make Chicken and Dumplings?

Answer: To make Chicken and Dumplings, you will need the following ingredients:

For the Chicken Stew:

  • Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • Chicken broth or stock
  • Carrots, sliced
  • Celery, sliced
  • Onion, diced
  • Garlic, minced
  • Butter or oil for sautéing
  • Flour (for thickening)
  • Salt and pepper to taste
  • Fresh or dried herbs (such as thyme, parsley, and bay leaf)

For the Dumplings:

  • Flour
  • Baking powder
  • Salt
  • Milk
  • Butter, melted or oil

2. How do you make the chicken stew portion of the dish?

Answer: To make the chicken stew:

  1. In a large pot or Dutch oven, heat butter or oil over medium heat.
  2. Add diced onions, carrots, and celery, and sauté until the vegetables are softened.
  3. Add minced garlic and cook for another minute.
  4. Sprinkle flour over the vegetables and stir well to coat, cooking for 1-2 minutes to form a roux.
  5. Gradually add chicken broth while stirring to avoid lumps.
  6. Add the chicken pieces, salt, pepper, and herbs. Bring to a boil, then reduce to a simmer.
  7. Cook until the chicken is cooked through and the stew has thickened, about 20-25 minutes.

3. How do you make the dumplings for Chicken and Dumplings?

Answer: To make the dumplings:

  1. In a mixing bowl, combine flour, baking powder, and salt.
  2. Stir in milk and melted butter until just combined. Do not overmix.
  3. The dough should be soft and slightly sticky.

4. What is the process for adding dumplings to the chicken stew?

Answer: To add dumplings to the chicken stew:

  1. Drop spoonfuls of the dumpling dough onto the simmering stew. The dumplings should sit on top of the stew.
  2. Cover the pot with a lid and let the dumplings cook for about 15-20 minutes. Do not lift the lid during this time, as the steam is needed to cook the dumplings properly.
  3. After 15-20 minutes, check the dumplings for doneness. They should be puffed up and cooked through.

5. How should Chicken and Dumplings be served?

Answer: Chicken and Dumplings should be served hot, directly from the pot. Ladle portions of the stew into bowls, ensuring each serving gets a good amount of chicken, vegetables, and dumplings. For added flavor, you can garnish with freshly chopped parsley or a sprinkle of additional herbs. This hearty dish pairs well with a simple green salad or steamed vegetables on the side.

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