Homemade Chicken and Dumplings

Homemade Chicken and Dumplings: Your New Bowl of Sunshine

Hey there, friend! Jackson Walker from Food Meld here, and let’s cut right to the chase: you need a hug. Not just any hug, but the kind that comes steaming hot in a bowl, packed with tender chicken, swimming in rich, velvety broth, and topped with pillowy clouds of homemade dumplings. That’s right, we’re diving deep into the ultimate comfort food classic: **Homemade Chicken and Dumplings**. Forget the canned stuff or the gloppy restaurant versions that leave you wanting more. This? This is soul-soothing, belly-warming, “grandma would be proud” kind of magic. And guess what? It’s shockingly simple to make right on your stovetop.

Picture this: a chilly evening, maybe a little rain tapping on the window, or maybe you’re just plain worn out from the daily grind. That’s when this dish shines. It transforms your kitchen into the coziest spot in the house, filling the air with aromas that scream “home.” But here’s my Food Meld twist: we’re not just making old-school dumplings. We’re building layers of flavor with aromatic veggies, a splash of creamy richness from evaporated milk (trust me, it’s the secret weapon!), and fresh thyme for that little herbal lift. It’s Southern roots meets “let’s make this *unforgettable*” energy.

I know some folks get nervous about dumplings – “Are they gummy?” “Will they fall apart?” “Do I need a chef’s hat?” Nope, nope, and absolutely not! We’re keeping it real, fun, and totally approachable. This recipe is built for beginners and seasoned cooks alike who crave that deep-down satisfaction of making something truly comforting from scratch. So, tie on your favorite apron (the slightly stained one tells the best stories), grab your biggest pot, and let’s turn simple ingredients into pure, spoon-clinking joy. Get ready to cook something awesome that’ll have everyone at your table asking, “Is there more?” Spoiler: There usually isn’t. Let’s meld some flavor and fun!

That Time the Dumplings Saved Dinner (and My Ego)

Let me take you back to my early 20s. I’d just moved into my first real apartment, feeling all grown-up and ready to host my then-girlfriend (now wife!) for a fancy “I’m a capable adult” dinner. The plan? Coq au Vin. Sounds impressive, right? Well, let’s just say the chicken emerged looking like charcoal briquettes swimming in a suspiciously thin, bitter sauce. Panic mode! It was freezing outside, I had zero backup plan, and my culinary pride was crumbling faster than my failed sauce.

Then I remembered my Nana’s words during a childhood kitchen meltdown: “Sugar, when in doubt, make dumplings. Flour, milk, butter – salvation in a bowl.” I frantically scanned my sad pantry. Leftover rotisserie chicken? Check. A lone carton of broth? Check. Carrots, celery, an onion? Miracle! I skipped the wine (lesson learned) and threw everything into a pot. The dumpling dough came together in minutes – no fancy techniques, just stirring with a fork and hoping. As those fluffy pillows simmered under the lid, the most incredible aroma filled my tiny kitchen. The transformation was pure magic. That humble pot of Chicken and Dumplings didn’t just save dinner; it became *the* meal she still asks me to make on cold nights. It taught me a powerful Food Meld lesson: sometimes the simplest, most comforting food, made with heart (and maybe a dash of desperation), creates the best memories. Forget perfection – bring on the dumplings!

Your Flavor Arsenal: What You’ll Need

Gathering your ingredients is the first step to dumpling bliss! Here’s the lowdown on everything going into this pot of gold. Don’t stress about exact brands – use what you’ve got, swap where needed (I got you!), and let’s build flavor together.

For the Soul-Warming Soup:

• 12 tbsp (1 ½ sticks) butter: Our flavor foundation. It creates the rich base for sautéing and makes the broth luxurious. Chef Insight: Salted butter adds depth, but unsalted works fine – just adjust your salt later!
• 2 cups diced yellow onion: Sweetness and savory backbone. Dice them fairly small so they melt into the broth. Sub Tip: White or sweet onions work too!
• 2 cups matchstick carrots: Adds sweetness, color, and that essential veggie goodness. Chef Hack: Buy pre-cut matchsticks to save serious time! Thinly sliced rounds work too.
• 2 cups diced celery: The aromatic “trinity” member (with onion & carrot). It brings freshness and earthiness. Don’t skip it!
• 8 cloves garlic, minced: Flavor bomb alert! Fresh is best here. Sub Tip: 2 tsp garlic powder in a pinch, but add it with the dried herbs.
• 6 tbsp all-purpose flour: This is our thickener! It creates the roux that gives the broth that perfect, velvety body. Gluten-Free? Use a 1:1 GF flour blend.
• 2 (12 oz) cans evaporated milk OR 3 cups half and half: SECRET WEAPON! Evaporated milk adds incredible richness without curdling easily and makes the broth silky. Sub Tip: Half and half is great, whole milk works (broth might be slightly thinner), or for dairy-free, use full-fat canned coconut milk (it adds a subtle sweetness).
• 2 quarts (64 oz) chicken stock: The liquid gold! Use the best quality you can find or homemade if you’re rockstar. Chef Insight: Low-sodium is best so YOU control the salt level.
• 8 cups shredded cooked chicken: Rotisserie chicken is your weeknight hero here! Sub Tip: Got raw chicken? Toss 2.5-3 lbs boneless breasts/thighs into the simmering broth before adding dumplings and cook until done (about 15-20 mins), then shred.
• 2 tbsp fresh thyme (or 2 tsp dried thyme) – optional but recommended: Adds a lovely herbal, slightly floral note. Fresh is vibrant! Sub Tip: Rosemary or poultry seasoning (start with 1 tsp) are tasty swaps.
• 4 tsp freshly cracked black pepper (or to taste): Freshly cracked makes a HUGE difference! It adds warmth and depth. Chef Hack: Grind it right into the pot!
• Salt, to taste: Essential for bringing all the flavors together. Always add gradually at the end.

For the Fluffy Cloud Dumplings:

• 4 cups all-purpose flour: The structure for our dumpling clouds. Gluten-Free? Use a 1:1 GF blend (results may be slightly denser).
• 2 tbsp + 2 tsp baking powder: The *magic lift* agent! Ensure it’s fresh for maximum fluffiness. Chef Insight: This is why your dumplings rise beautifully.
• 2 tsp freshly cracked black pepper: Flavor right in the dough! Fresh crack is key.
• 2 tsp salt: Balances the dough and enhances flavor.
• 2 tbsp fresh thyme (or 2 tsp dried thyme) – optional: Echoes the soup flavor beautifully. Highly recommended!
• 1½ cups whole milk: Adds moisture and tenderness. Sub Tip: 2% works, but whole milk makes the fluffiest dumplings. For dairy-free, unsweetened almond or oat milk works.
• 8 tbsp (1 stick) butter, melted: Creates tender, rich dumplings with fantastic flavor. Dairy-Free? Use melted refined coconut oil or vegan butter.

Let’s Build Your Comfort Masterpiece: Step-by-Step

Alright, team! Fire up that stove. This isn’t just about following steps; it’s about understanding the *why* so you become a dumpling master. I’ll share my best hacks along the way!

1. Sweat the Veggies (Build the Flavor Base): Grab your largest, heaviest pot or Dutch oven (6-8 quarts is ideal). Melt the butter over medium heat. Once it’s foamy (but not browned!), toss in your diced onions, carrots, and celery. Chef Hack: Sprinkle them with a pinch of salt right away – it draws out moisture and helps them soften faster! Sauté, stirring occasionally, for 6-8 minutes. You want them softened and the onions translucent, not browned. This is where the soup’s deep flavor starts! Now, add the minced garlic and stir constantly for just 1 minute – you’ll smell its fragrance bloom. Tip: Don’t let the garlic burn, or it turns bitter!
2. Make the Roux (Our Thickening Superhero): Sprinkle the 6 tablespoons of flour evenly over the softened veggies. Stir constantly for about 2 minutes. This cooks out the raw flour taste and toasts it slightly, creating a “roux.” It should look like a thick paste clinging to the veggies. Chef Insight: This roux is what gives our broth that luxurious, gravy-like body instead of being watery. Keep stirring so it doesn’t stick!
3. Create the Creamy Broth (Patience is Key!): Here’s the slightly nerve-wracking but crucial part: SLOWLY whisk in the evaporated milk (or half and half). Pour in a steady stream while whisking constantly to avoid lumps. Once mostly incorporated, slowly whisk in the chicken stock. Big Tip: Keep whisking! This initial vigorous whisking prevents flour clumps. Bring the mixture to a gentle simmer. You’ll see it start to thicken beautifully as it heats up. Let it bubble gently for 2-3 minutes, stirring occasionally. This ensures the flour is fully cooked and the broth reaches its perfect consistency.
4. Bring in the Chicken & Seasonings (Hello, Comfort!): Stir in your glorious shredded chicken, the thyme (if using), and that 4 teaspoons of freshly cracked black pepper. Give it a good stir, let it come back to a gentle simmer, and let it hang out for 10-15 minutes. This melds the flavors and heats the chicken through perfectly. Chef Hack: Now is NOT the time to add salt! We’ll adjust at the very end after the dumplings cook, as they absorb some salt. Resist the urge!
5. Craft the Dumpling Dough (Fluffy Clouds Ahead!): While the soup simmers, make the dumplings. In a large bowl, whisk together the flour, baking powder, pepper, salt, and dried thyme (if using – if fresh, stir it in with the wet). In a separate bowl or measuring cup, whisk the melted butter into the milk (this tempers the butter so it doesn’t cook the flour on contact). Make a well in the dry ingredients and pour in the milk-butter mixture. Stir with a fork JUST until the flour is moistened. CRITICAL TIP: Lumps are FINE! Overmixing = Tough, Dense Dumplings. Stop when there are still a few dry streaks. The dough will be shaggy and sticky – perfect!
6. Drop & Steam (The No-Peek Zone!): Bring your soup back to a steady, gentle simmer (not a rolling boil – too vigorous and it can break up the dumplings). Using a large spoon or a cookie scoop (size #40 or about 2 tablespoons), drop mounds of the sticky dough directly onto the surface of the simmering soup. Work relatively quickly, spacing them out a bit – they’ll expand! Chef Hack: Dip your spoon in the hot broth before scooping each dumpling – the dough slides right off! Once all the dough is dropped in, immediately cover the pot tightly with a lid. REDUCE the heat to low. THE GOLDEN RULE: DO NOT LIFT THE LID FOR 15-20 MINUTES! This traps the steam, which is absolutely essential for cooking the dumplings through and making them light and fluffy. Peeking releases the steam and can lead to gummy dumplings. Set a timer and walk away!
7. Final Flourish & Serve: After 15 minutes, carefully lift the lid (watch out for steam!). The dumplings should look puffed up and cooked through (a toothpick inserted into the center should come out clean). Gently stir the pot – the dumplings will be tender. NOW is the time to taste the broth for salt. Add salt gradually, stirring well and tasting after each addition, until it’s perfectly seasoned to your liking. The soup might have thickened a bit more – if it seems too thick, stir in a splash of warm broth or water.

Homemade Chicken and Dumplings

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• Author: Jackson Walker
• Total Time: 1 hour
• Yield: 8 1x

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Description

This cozy classic is like a warm hug in a bowl—tender chicken, rich broth, and fluffy homemade dumplings. Whether it’s a chilly evening or you just need some comfort food magic, this dish delivers hearty, homemade goodness with every spoonful.

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Ingredients

Scale 1x2x3x

For the Soup:

12 tbsp butter

2 cups diced yellow onion

2 cups matchstick carrots

2 cups diced celery

8 cloves garlic, minced

6 tbsp all-purpose flour

2 (12 oz) cans evaporated milk (or substitute with 3 cups half and half)

2 quarts (64 oz) chicken stock

8 cups shredded cooked chicken (or use raw and 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

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Instructions

Sauté the base: In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6–8 mins until soft. Add garlic and cook 1 more min.

Thicken: Stir in flour to coat veggies, cooking for 2 mins to remove raw taste.

Make it creamy: Slowly add evaporated milk (or half and half) and chicken stock while stirring. Bring to a simmer.

Add chicken: Stir in shredded chicken, thyme (if using), black pepper, and salt. Simmer 10–15 mins.

Make dumplings: In a bowl, mix flour, baking powder, pepper, salt, and thyme. Stir in milk and melted butter until just combined. Do not overmix.

Add dumplings: Drop spoonfuls of dough into simmering soup. Cover and simmer on low for 15–20 mins without lifting the lid, until dumplings are cooked through.

Serve hot: Spoon into bowls and enjoy warm, comforting goodness.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 490 / serving
• Sugar: 5g / serving
• Fat: 26g / serving
• Carbohydrates: 32g / serving
• Fiber: 2g / serving
• Protein: 30g / serving

Plating Up Pure Comfort (No Fancy Tricks Needed!)

This dish screams rustic charm, so keep it simple! Grab deep, wide bowls – you want plenty of room for broth, chicken, veggies, and those glorious dumplings. Ladle it up generously, making sure each bowl gets a few dumplings nestled right on top. A sprinkle of fresh chopped parsley adds a lovely pop of color and freshness if you have it. That’s it! The beauty is in its simplicity. Serve it piping hot alongside maybe a simple green salad or some crusty bread for dunking (because that broth is liquid gold!). Dim the lights, gather your people, and get ready for the happy silence that only perfect comfort food brings.

Make It Your Own: Flavor Twists & Swaps

Got an idea? Run with it! Here are a few ways to riff on this classic:

1. Herb Garden Explosion: Swap thyme for fresh dill and chives in both the soup and dumplings. Bright and springy!
2. Smoky Southwest: Add 1 tsp smoked paprika and 1/2 tsp cumin to the soup with the pepper. Stir in a cup of frozen corn and a can of rinsed black beans with the chicken. Top servings with a dollop of sour cream and chopped cilantro.
3. Cozy Mushroom & Leek: Sauté 2 cups sliced mushrooms and 1 large chopped leek (white/light green parts) with the initial veggies. Use a splash of dry sherry or white wine when deglazing before adding flour.
4. Lightened Up: Use 1 stick butter total (split between soup base and dumplings), low-fat evaporated milk, and low-sodium broth. Load up on extra carrots and celery.
5. Biscuit-Topper Style: Feeling lazy? Skip the drop dumplings and bake your favorite canned biscuit dough according to package. Split baked biscuits and float them on top of individual bowls of the finished soup!

Jackson’s Notebook: Dumpling Wisdom & Whimsy

Every cook has that one recipe that becomes more than food—it becomes a feeling. Chicken and dumplings is that for me. It started as a rescue mission in a tiny apartment with burnt coq au vin and panic in my eyes, and it’s become my go-to when I want to remind someone (or myself) that everything’s gonna be alright. There’s just something sacred about the moment when you lift that pot lid and see a fluffy dumpling cloud layer waiting to greet you. Pure magic, every single time.

Here’s what I’ve learned from years of chasing the perfect dumpling:

• Respect the Steam. No peeking, no poking, no prodding. Just trust the process. Dumplings need their quiet time like a fresh-baked cake needs cooling. Steam is your fluffy best friend—don’t let it escape.

• Lumps Are Love. If your dumpling dough is too smooth, you’ve gone too far. That shaggy, slightly messy dough? That’s the sweet spot. Overmixing is a dumpling’s downfall, so stir just enough to bring it together, then let it be.

• Thyme Is on Your Side. A handful of fresh herbs in the dough or the broth adds instant depth. Thyme is classic, but don’t be afraid to dance with dill, sage, or chives. Dumplings are a blank canvas for your herb garden dreams.

• Comfort Over Perfection. Don’t fret if your dumplings look a little wonky or your broth’s thicker than intended. This dish isn’t about glossy finishes—it’s about feeding your people, warming your soul, and creating memories. That’s the real flavor.

And if you ever find yourself staring into a half-stocked fridge, wondering what to make for dinner… trust Nana’s wisdom. When in doubt? Make dumplings.