Homemade chicken and dumplings made with creamy chicken soup and fluffy dumplings, perfect comfort food for cozy meals.

Scale

6 tablespoons butter

1 cup diced yellow onion

1 cup matchstick carrots

1 cup diced celery

4 cloves garlic, minced

3 tablespoons all-purpose flour

1 (12 oz) can evaporated milk or half and half

1 (32 oz) quart chicken stock

4 cups shredded cooked chicken or 1.5 lbs raw chicken

1 tablespoon fresh thyme or 1 tsp dried thyme

2 teaspoons black pepper

salt to taste

Dumplings:

2 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon fresh thyme or 1 tsp dried thyme

3/4 cup whole milk

4 tablespoons butter, melted

1. Melt butter in a large pot over medium-high heat and cook onion, carrots, and celery for 5 minutes

2. Add garlic and cook for 1 minute

3. Stir in flour and cook for 1 minute while stirring constantly

4. Slowly add evaporated milk and chicken stock while stirring to keep smooth

5. If using raw chicken, add extra broth and simmer 20 minutes until cooked, then shred

6. If using cooked chicken, add it now with thyme, pepper, and salt

7. Let soup simmer uncovered while preparing dumplings

8. In a bowl, mix flour, baking powder, pepper, salt, and thyme

9. Add milk and melted butter, then stir until dough forms without overmixing

10. Drop spoonfuls of dough into simmering soup and spread evenly

11. Press dumplings slightly into broth

12. Cover and cook on low simmer for 15 minutes

13. Check dumplings by cutting one open; cook 3–4 more minutes if needed

14. Serve hot and enjoy

Keep heat low to avoid burning the bottom

Do not overmix dumpling dough to keep them fluffy

Add extra broth when reheating to maintain creamy texture