Chicken and Dumplings

A rich, creamy chicken soup studded with tender vegetables and fluffy herbed dumplings. Shredded cooked chicken keeps this version ready in under an hour.

Total time: 44 min • Active: 44 min • Inactive: 0 min

Cooking feedback0% would make again (1)Cook notes summary and your notes

Cook Notes Summary

The recipe worked well with allergen-friendly substitutions, especially leeks in place of onions and tallow as the cooking fat; the result was good despite a slightly green color. Next time, continue using gluten-free flour and oat milk as needed, but clarify whether the oat milk should replace the evaporated milk earlier in the soup and use a consistent dumpling fat, while allowing extra time if starting with raw chicken thighs rather than cooked chicken.

Generated from private cooking notes.

View Recipe Steps

Ingredients

6 tbsp butter
1 cup yellow onion
1 cup carrot
1 cup celery
4 clove garlic
35 tbsp all-purpose flour
12 oz evaporated milk
32 oz chicken stock
4 cup rotisserie chicken
2 tbsp fresh thyme leaves
3 tsp black pepper
≈2 tsp (to taste) salt
4 tsp baking powder
0.75 cup whole milk
4 tbsp butter

Timeline

Set a meal time in the scratch meal to see clock times

Chicken and Dumplings

T-44:00

T-39:00

T-38:00

T-37:00

T-34:00

T-26:00

T-25:00

T-23:00

T-21:00

T-17:00

T-00:00

Melt 6 tablespoons butter in a large heavy-bottomed pot over medium-high heat. Add the onion, carrots, and celery; cook until the vegetables begin to soften.

Stir the minced garlic into the softened vegetables and cook briefly.

Stir 3 tablespoons flour into the vegetables and cook, stirring constantly, to remove the raw flour taste.

Slowly stir the evaporated milk and chicken stock into the roux-coated vegetables until smooth.

Bring the creamy soup base to a boil. Stir in the shredded cooked chicken, thyme, black pepper, and salt.

Lower the seasoned chicken soup to an uncovered simmer while you prepare the dumplings.

Whisk together the flour, baking powder, black pepper, salt, and thyme for the dumplings.

Make a well in the dry mixture. Add the whole milk and melted butter, then stir just until a dough ball forms; do not overmix.

Scoop the dough into the simmering soup in separate portions, then gently press the dumplings so the broth runs over their tops.

Cover and cook at a low simmer until the dumplings are cooked through, pressing any stuck dumplings apart and back under the broth halfway through. Gently stir, then cut one dumpling open to check its center before serving hot.

Engagement Levels

Continuous

Primary

Occasional

None

Click on any step in the timeline to mark it as complete.

Adapted from thenovicechefblog.com

Chicken and Dumplings

Cook Notes Summary

Ingredients

Timeline

Engagement Levels

Your Cooking Notes