How I Made This Viral Homemade Chicken And Dumplings

Homemade Chicken and Dumplings – This recipe will transport you to comfort food heaven! Imagine fluffy, homemade dumplings floating in a bowl of the most flavorful chicken soup you’ve ever tasted. And the best part? You can whip it up from scratch in just minutes!”

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Looking for an effortless chicken and dumplings recipe that will wow your taste buds? Look no further! Today, I’m thrilled to share all my secrets, tips, and tricks to help you create a mouthwatering chicken and dumplings dish from scratch with minimal effort.

Don’t be intimidated by the idea of making this recipe from scratch. Trust me, if you’ve ever dreamed of mastering the art of homemade dumplings, you’re in for a pleasant surprise. They are surprisingly easy and straightforward to make!

There’s a reason why Chicken and Dumplings go viral and become one of the most popular recipes. I’m excited for you to discover why! I can’t wait for you to try it and experience the same love and adoration that thousands of others have expressed through their 5-star ratings over the years.

PREP TIME: 15 minutes

COOK TIME: 35 minutes

TOTAL TIME: 50 minutes

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

Homemade Dumplings:

2 cups all-purpose flour
1 tablespoon plus 1 teaspoon, of baking powder
1 teaspoon freshly cracked black pepper
1 teaspoon salt
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
3/4 cup (6 oz) whole milk
4 tablespoons butter, melted

Instructions

In a large heavy-bottomed pot (like a Dutch oven), melt butter over medium-high heat.
Add onion, carrots, and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
Add flour and stir to combine. Cook for 1 minute.
Add evaporated milk and chicken stock and quickly stir to combine.
Bring to a boil and add chicken, thyme, black pepper, and salt. Let the soup simmer, uncovered, while you make dumplings.
In a large bowl, whisk together 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.
Using a wooden spoon (or rubber spatula), stir together until the dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
Using a large** sized cookie scoop, scoop dough and drop it 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.
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 also want the soup to still be simmering to cook the dumplings).
Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again.

Notes

*You can use a medium-sized cookie scoop in place of a large cookie scoop to get more dumplings. Start checking if they are done around the 10-minute mark.