Name: Homemade Chicken and Dumplings
Prep time: 15 min
Cook time: PT-487389H11M49S
Total time: PT-487389H11M49S
Cuisine: American Comfort
Ingredients: 12 tbsp butter; 2 cups diced yellow onion; 2 cups matchstick carrots; 2 cups diced celery; 8 garlic cloves, minced; 6 tbsp all-purpose flour; 2 (12 oz) cans evaporated milk (or 3 cups half-and-half); 2 quarts (64 oz) chicken stock; 8 cups shredded cooked chicken; 2 tbsp fresh thyme (or 2 tsp dried); 4 tsp freshly cracked black pepper; Salt to taste; 4 cups all-purpose flour; 2 tbsp + 2 tsp baking powder; 2 tsp freshly cracked black pepper; 2 tsp salt; 2 tbsp fresh thyme (or 2 tsp dried); 1½ cups whole milk; 8 tbsp melted butter

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Short Description

A hearty and comforting stew featuring tender shredded chicken, a creamy vegetable-and-broth base, and fluffy savory dumplings—perfect for warming up on a chilly evening.

Why You’ll Love This Recipe

Rich and Satisfying: The creamy soup base and fluffy dumplings make it exceptionally comforting.
Hearty and Nourishing: Packed with vegetables and chicken for a wholesome one-pot meal.
Homemade Goodness: From-scratch dumplings add a level of cozy, satisfying flavor that store-bought just can’t match.

Ingredients

(Tip: You’ll Find The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For the Soup:

12 tbsp butter
2 cups diced yellow onion
2 cups matchstick carrots
2 cups diced celery
8 garlic cloves, minced
6 tbsp all-purpose flour
2 (12 oz) cans evaporated milk—or 3 cups half-and-half as a substitute
2 quarts (64 oz) chicken stock
8 cups shredded cooked chicken (or use raw, then simmer until cooked)
2 tbsp fresh thyme (or 2 tsp dried thyme; optional)
4 tsp freshly cracked black pepper (or to taste)
Salt, to taste

For the Dumplings:

4 cups all-purpose flour
2 tbsp + 2 tsp baking powder
2 tsp freshly cracked black pepper
2 tsp salt
2 tbsp fresh thyme (or 2 tsp dried thyme; optional)
1½ cups whole milk
8 tbsp (1 stick) butter, melted

Directions

Sauté the Base
- In a large pot over medium heat, melt the butter. Add onion, carrots, and celery, cooking for 6–8 minutes until softened. Stir in garlic and cook for an additional minute.
Thicken the Soup
- Sprinkle the flour over the softened vegetables and cook for 2 minutes to eliminate the raw flour taste, stirring constantly.
Create the Creamy Base
- Slowly whisk in the evaporated milk (or half-and-half) and chicken stock. Bring the mixture to a gentle simmer.
Add the Chicken and Seasoning
- Stir in the shredded chicken, optional thyme, black pepper, and salt. Let the soup simmer for 10–15 minutes to meld the flavors.
Prepare the Dumpling Dough
- In a medium bowl, combine flour, baking powder, black pepper, salt, and thyme (if using). Pour in the milk and melted butter, stirring just until incorporated—avoid overmixing to keep dumplings tender.
Cook the Dumplings
- Drop spoonfuls of dough into the gently simmering soup. Cover the pot and let simmer over low heat for 15–20 minutes without lifting the lid, until the dumplings are fully cooked and fluffy.
Serve Hot
- Ladle the soup and dumplings into bowls. Enjoy the comforting flavors while hot.

Servings & Timing

Servings: Approximately 6–8 generous bowls
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes

Variations

Dairy-Free Option: Use full-fat coconut milk instead of dairy-based milks.
Veggie Boost: Add peas or corn for additional pockets of sweetness and texture.
Herb Twist: Stir in chopped parsley or a sprinkle of sage before serving for extra herbal aroma.
Healthier Swaps: Use whole-wheat flour for dumplings or add extra vegetables to bulk up the dish.

Storage & Reheating

Storage: Store in airtight containers in the refrigerator for up to 3 days. Dumplings may absorb extra liquid—add a splash of stock or milk when reheating.
Reheating: Warm gently on the stovetop over low–medium heat until everything is heated through. If the soup thickens, add a little liquid to restore the consistency.

FAQs

Can I Make Dumplings in Advance?

Not recommended—it’s best to add them just before serving to maintain their fluffy texture.

Can I Use Store‑Bought Rotisserie Chicken?

Yes—it’s a great shortcut! Just shred and add directly to the soup.

How Do I Know Dumplings Are Done?

They should be puffed up, firm to the touch, and no longer doughy in the center. A toothpick should come out clean.

What If My Dumplings Stick to the Lid?

Place parchment paper or a clean kitchen towel between the lid and pot to catch condensation and keep dumplings from getting soggy.

Can I Freeze This Soup?

Yes—store without dumplings. Freeze in portions and add fresh dumplings when reheating to retain texture.

Conclusion

This Homemade Chicken and Dumplings recipe is cozy, nourishing, and full of comforting, creamy flavor. From the silky-rich broth to the tender golden dumplings, it’s a timeless favorite that feels homemade and lovingly satisfying. Perfect for family dinners or cold evenings—this bowl is ready to warm you from the inside out.