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Nothing beats a steaming bowl of chicken and dumplings on a cold day! This recipe brings together tender chunks of chicken, garden fresh veggies, and the fluffiest homemade dumplings all swimming in a rich, creamy broth. It's the kind of dish that makes everyone run to the kitchen when they smell it cooking perfect for warming up after a long day.
Why This Recipe Makes Everyone Happy
My family starts peeking into the kitchen the moment they smell this cooking! There's something so special about homemade chicken and dumplings that just brings everyone together. The kids love fishing out those fluffy dumplings from their bowls and my husband always goes back for seconds. It's one of those recipes that works for any occasion whether you're under the weather needing some comfort food or hosting Sunday dinner. Plus it all comes together in one pot which means less cleanup for me. The leftovers taste even better the next day if they last that long in my house!
Let's Gather Everything
- For Your Soup Base: A splash of olive oil, fresh celery, carrots, and onion, a couple cloves of garlic, some butter, regular flour, chicken broth and bouillon for extra flavor, dried thyme, sage, and rosemary, salt and pepper, chicken thighs or breasts whichever you prefer, a can of evaporated milk, some frozen peas.
- For Those Fluffy Dumplings: All purpose flour, baking powder, salt, fresh milk, a dollop of sour cream, melted butter.
Let's Start Cooking
- Get Those Veggies Going
- Warm up some oil in your biggest pot. Toss in your chopped celery, carrots, and onion let them soften up for a few minutes. Add your garlic just until it smells amazing.
- Making That Creamy Base
- Drop in your butter and let it melt. Sprinkle flour over everything and keep stirring you're building flavor here! Pour in your broth nice and slow, whisking the whole time so it stays smooth.
- Time for the Chicken
- Add your chicken and all those lovely herbs. Let everything simmer until that chicken is cooked through. Take it out, let it rest a bit, then shred it into bite sized pieces.
- Building Those Dumplings
- Mix your dry ingredients in a bowl. Pour in the wet ingredients and stir just until they come together don't overmix or they'll get tough!
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Bringing It All Together
Once your chicken's ready, pour in that evaporated milk and toss in your peas. Now comes the fun part! Drop spoonfuls of your dumpling batter right on top of the simmering soup. Pop the lid on and let those dumplings steam until they're light and fluffy about 15 minutes. When they're done, they should be cooked through and floating on top like little clouds.
Make It Your Own
Short on time? Grab a rotisserie chicken from the store and skip the cooking step. Going veggie? Swap out the chicken for some mushrooms and use vegetable broth instead. Want to make it in your slow cooker? Go for it! Just add the dumplings during the last 45 minutes of cooking.
Saving Some For Later
This soup keeps beautifully in the fridge for about 3 days perfect for leftovers! If you want to freeze it, leave out the dumplings and just freeze the soup base. When you're ready to eat, thaw it overnight and make fresh dumplings to drop in. They're always best when they're fresh and fluffy.
Why This Recipe Works
The secret's in that creamy broth and those tender dumplings. Using evaporated milk makes everything rich without being too heavy, and adding sour cream to the dumplings keeps them light and fluffy. Plus, cooking the vegetables first builds layers of flavor that make this soup absolutely irresistible.
Serving Tips
Ladle this into big bowls and sprinkle with some fresh parsley if you're feeling fancy. Make sure everyone gets plenty of dumplings they're always the first to go! Keep some extra black pepper on the table some folks like an extra sprinkle on top.
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Final Kitchen Notes
Remember to be gentle with those dumplings don't stir them while they're cooking! They need that steam to get fluffy. And don't worry if they look a little small when you drop them in they'll double in size as they cook. Trust your instincts and taste as you go that's how all the best comfort food comes together.
Frequently Asked Questions
- → Why add sour cream to dumplings?
- Sour cream makes dumplings more tender and adds richness. They're fluffier than dumplings made with just milk.
- → Why use a wide pot?
- More surface area allows dumplings to cook in a single layer without overcrowding. They'll cook more evenly.
- → Can I use rotisserie chicken?
- Yes, skip cooking raw chicken and add cooked chicken with milk and peas near the end.
- → How do I know dumplings are done?
- Test by cutting one open - it should be tender and fluffy, not doughy inside. They'll double in size when cooked.
- → Why use evaporated milk?
- It adds creaminess without risk of curdling like regular milk might. Makes soup richer and more stable.