This Chicken and dumplings recipe is made from scratch and is THEE warmest hug in a bowl to be enjoyed during the coldest nights. Think chunky chicken stew but heartier with THEE lightest, fluffliest dumplings you ever did bite!!!
Hey Folks! Long time, no chat!!!! Yes, I haven’t been around since November of 2021 when I posted my highly requested Dinner Rolls Recipe. I took a break from blogging in 2022 to get clarity from the Lord on next steps for my little corner of the world. He’s got some things brewing in my heart for sure!
Although, I can’t share in great detail, I am so excited about The Blessing on 2023 & beyond. Let me tell you that I simply cannot sleep at night!!! I certainly hope you’re willing to take this journey with me.
I will tell you that our focus will be on how we can broaden as a family/community and share more with one another TOGETHER as we Love. Gather. Feast. {In that order} Be sure to follow me over on Instagram @saygraceblog for real time updates, videos, tips and all the shenanigans. Oh and great news…Say Grace High Potency Organic Vanilla Extract is back in stock and ships for FREE!!
Ok. Back to this yummy chicken and dumplings recipe!!! Chicken and Dumplings are the ultimate comfort food, right?!?!? How can you resist this comforting stew along with the tastiest and lightest balls of homemade goodness.
Auntee taught me how to make a her simple No Fail Chicken and Dumplins’ with canned biscuits and chicken drummettes which we still love and cherish!! I certainly miss her as she is rejoicing with the Father in heaven.
This chicken and dumplings recipe starts with bone-in, skin-on chicken breast seasoned with olive oil, salt and pepper that’s roasted to perfection in the oven first. This method results in more tender and juicy breasts to begin with.
And the dumplings!!!! The trick is using cake flour!!! Yes, I said it!! Cake flour!!!! Cake flour has less protein and less gluten so it results in a lighter dumpling. When you open these puppies, it’s like cutting into a savory slice of pure heaven guys!!!
They are so good, that the family fights over who gets how many. Lol! This chicken and dumpling recipe makes about 8 dumplings so it can serve about 4-6 depending on how many dumplings each person prefers.
They are HUGE because I use a large cookie dough scoop to scoop them. The scoop holds about 1/4 cup of dough. SWOON!!!!! And the best part is that they are homemade and loaded with thyme which has a sweet, savory, peppery, and clove-like flavor. A must in this chicken and dumpling recipe!!
This chicken and dumpling recipe is ready in under an hour and I believe it’s simply the best! I certainly hope you’ll try it!! I’ve been making it almost every week. Lol! It’s great to be back guys!! Say Grace and enjoy!!
Chicken and Dumplings Recipe
Ingredients
- 6 T butter
- 1 c. diced sweet onion
- 1 c. diced carrots
- 1 c. diced celery
- 4 cloves garlic minced
- 3 T cake flour
- 12 oz evaporated milk Pet Milk
- 32 oz chicken bone broth Maybe 1-2 cups more, optional
- 2 bone-in, skin-on chicken breasts roasted and cubed after removing the skin and bones
- 1 c frozen green beans
- 1/2 c frozen corn
- 1 T fresh thyme
- 1 tsp black pepper or to taste
- 1/2 tsp. kosher salt
DUMPLINGS
- 2 c. cake flour a must
- 1 T plus 1 tsp baking powder
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 T fresh thyme
- 3/4 c. whole milk
- 4 T butter melted
Instructions
- In a large dutch oven, melt butter over medium-high heat.
- Add onion, carrots and celery. Cook for 5 minutes, until vegetables become translucent. Add garlic, stir well and cook for another minute.
- Sprinkle flour over veggies and stir to combine. Cook for 1 minute.
- Pour in evaporated milk and chicken stock and whisk to combine well.
- Bring the mixture to a boil and add chicken, green beans, corn, thyme, pepper and salt. Let stew simmer, uncovered while you make the dumplings from scratch.
- In a large bowl, mix together cake flour, baking powder, pepper, salt and thyme. Make a small well in the center of the flour mixture and pour the milk and melted butter into the center.
- Stir together until dough takes shape.
- Using a large cookie scoop (mine holds about a quarter cup), scoop dough and drop directly into the simmering stew. Place them around the pot so that they don't touch.
- Once all dumplings have been added, spoon the soup over them so that they become moist on top as well. I usually add another cup or 2 of the chicken broth to keep things nice and loose. I prefer my stew to be on the looser side. Your choice.
- Place the lid on your pot and lower the heat a little to a low simmer so that the stew doesn't burn.
- Cook for 18 minutes or until the dumplings are cooked through. Open one to check. Resist the urge to stuff said dumpling in your mouth at this point. 🙂
- Say Grace and enjoy!!
Adapted from The Novice Chef
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