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Chicken and Dumplings Recipe {From Scratch}

Chicken and Dumplings Recipe

Felesha
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!!!
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Prep Time 15 minutes
Cook Time 40 minutes
Course Dinner, Easy
Cuisine Southern

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!!
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