Chicken and Dumplings

Ingredients

• 6 tbsp butter (For the soup)
• 1 cup yellow onion (Diced)
• 1 cup carrots (Cut into matchsticks)
• 1 cup celery (Diced)
• 4 cloves garlic (Minced)
• 3 tbsp all-purpose flour (For thickening the soup)
• 1 can evaporated milk (Half-and-half may be used instead)
• 1 quart chicken stock (Add 1 extra cup of broth or water if using raw chicken)
• 1 cup cooked chicken (Shredded; alternatively use 1.5 lb raw skinless chicken breasts or thighs)
• 1 tbsp fresh thyme (Alternatively use 1 tsp dried thyme; optional)
• 2 tsp freshly cracked black pepper (Or to taste)
• salt (To taste, for the soup)
• 2 cups all-purpose flour (For the dumplings)
• 1.333 tbsp baking powder (1 tablespoon plus 1 teaspoon)
• 1 tsp freshly cracked black pepper (For the dumplings)
• 1 tsp salt (For the dumplings)
• 1 tbsp fresh thyme (Alternatively use 1 tsp dried thyme; optional)
• 0.75 cup whole milk (For the dumplings; add 1 extra tablespoon only if the dough seems too dry)
• 4 tbsp butter (Melted, for the dumplings)

Steps

1. 1

   In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat.

2. 2

   Add the onion, carrots, and celery. Cook for 5 minutes, until the vegetables begin to soften.

3. 3

   Add the minced garlic and cook for 1 minute more.

4. 4

   Add the flour and stir to combine. Cook for 1 minute, stirring constantly.

5. 5

   Slowly add the evaporated milk and chicken stock while stirring continuously to prevent burning or lumps.

6. 6

   If using raw chicken, add 1 extra cup of chicken broth or water and add the raw chicken. Simmer for 20 minutes, or until the chicken is cooked through. Shred the chicken and return it to the soup.

7. 7

   If using pre-cooked chicken, bring the soup to a boil, then add the chicken, thyme, black pepper, and salt.

8. 8

   For either chicken method, lower the heat and let the soup simmer uncovered while you prepare the dumplings.

9. 9

   In a medium bowl, whisk together the flour, baking powder, pepper, salt, and thyme for the dumplings.

10. 10

    Make a well in the center of the flour mixture and pour the milk and melted butter into the well.

11. 11

    Using a wooden spoon or rubber spatula, stir just until a dough ball forms. If the dough seems too dry, add an extra tablespoon of milk. Do not overmix; stop as soon as the dough comes together.

12. 12

    Using a medium cookie scoop or two spoons, scoop the dough and drop it directly into the simmering soup. Distribute the dumplings around the pot rather than placing them all in one area.

13. 13

    Once all the dumplings have been added, gently press them down so the soup runs over just the tops of them.

14. 14

    Lower the heat to a low simmer, cover the pot, and cook the dumplings for 15 minutes. Maintain a gentle bubbling simmer without allowing the bottom of the soup to burn.

15. 15

    About halfway through cooking, press the dumplings back under the broth and separate any dumplings that have stuck together.

16. 16

    Gently stir the soup and dumplings. Cut one dumpling in half to check that it is cooked through. Serve hot if done; otherwise, cover and cook for an additional 3 to 4 minutes, then check again.

Notes

The recipe provides two chicken options: use shredded cooked chicken, or cook raw skinless chicken breasts or thighs in the soup with an additional cup of broth or water before shredding. Half-and-half is suggested as the best substitute for evaporated milk; whole milk makes a thinner broth and heavy cream makes it heavier. Carrots and celery may be omitted, but the author recommends keeping the onion and garlic. Dumplings are best served fresh; a source comment notes that they do not keep well for the next day.

Nutrition per serving

• main
• soup
• comfort food
• American
• stovetop
• one-pot
• chicken
• make-ahead-friendly broth