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Easy Chicken and Dumplings from Scratch Recipe

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3.9 from 8 reviews

This Easy Chicken and Dumplings recipe from scratch offers a comforting, classic dish featuring tender chicken simmered with savory vegetables and fluffy homemade dumplings. With simple ingredients and straightforward steps, this hearty stew delivers warmth and satisfaction in every bite, perfect for a cozy family meal.

Ingredients

Soup Base

  • 4 tablespoons butter (divided)
  • 2 carrots (diced small)
  • 2 ribs celery plus their leaves (diced)
  • 1 onion (diced)
  • 1 1/4 cup all-purpose flour (divided)
  • 4 cups low sodium chicken stock/broth
  • 1 cup whole milk (divided)
  • 1 teaspoon kosher salt
  • 1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried, plus more for garnish)
  • 2 cups cooked diced or shredded chicken
  • Extra salt and pepper to taste

Dumplings

  • 1 teaspoon baking powder (see notes)
  • 1 teaspoon kosher salt
  • Remaining 1 cup all-purpose flour
  • 2 tablespoons butter (melted)
  • Remaining 1/2 cup whole milk
  • 1 teaspoon chopped fresh thyme leaves

Instructions

  1. Sauté veggies in butter: In a large pot over medium-high heat, melt 2 tablespoons of butter. Add the diced carrots, celery, and onions. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 3 minutes.
  2. Add flour: Sprinkle 1/4 cup of the flour over the sautéed vegetables. Stir well to coat the vegetables evenly, cooking the flour slightly to form a roux base.
  3. Add broth: Pour in 4 cups of low sodium chicken broth. Bring the mixture to a boil, stirring occasionally to prevent lumps.
  4. Add milk and chicken, season: Reduce heat to a simmer. Stir in 1/2 cup of whole milk and the cooked diced or shredded chicken. Season the stew with kosher salt and freshly ground black pepper to taste.
  5. Mix dumpling dough: In a separate bowl, combine the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Add the melted 2 tablespoons butter and stir until the mixture looks crumbly. Gradually add the remaining 1/2 cup milk, mixing until just combined; do not overmix to keep dumplings light.
  6. Drop dumplings into pot: Using a small cookie scoop or tablespoon, drop spoonfuls of the dumpling batter onto the simmering stew’s surface evenly.
  7. Cover and simmer: Cover the pot tightly and let the stew simmer over low heat for 15 minutes without lifting the lid. The dumplings will cook through, become fluffy, and rise to the top when done.
  8. Serve garnished: Once the dumplings are cooked, ladle the stew into bowls. Garnish with extra fresh thyme leaves and freshly ground black pepper if desired. Serve hot and enjoy your comforting homemade chicken and dumplings.

Notes

  • For best dumpling texture, do not overmix the batter; overmixing can make dumplings dense and tough.
  • Kosher salt is preferred for balanced seasoning, but adjust to taste depending on the saltiness of your broth.
  • Baking powder helps the dumplings rise and become fluffy; ensure it’s fresh for best results.
  • Use low sodium chicken broth to control salt levels and flavor balance.
  • Fresh thyme adds brightness, but dried thyme can be substituted with slightly less quantity.

Find it online: https://lauracooks.com/easy-chicken-and-dumplings-from-scratch-recipe/