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Chicken and Dumplings

Ingredients

Chicken mixture:

  • 3 T. butter
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 2 T. flour
  • 1 12 oz. can evaporated milk
  • 1 qt. chicken stock
  • 1 4" sprig fresh rosemary, or 1 t. dried rosemary, crumbled
  • 1 t. dried thyme
  • 1 t. salt
  • ½ t. pepper
  • 3-4 cups cooked chicken, off the bone, roughly chopped

Dumplings:

  • 2 cups all-purpose flour
  • 4 t. baking powder
  • 1 t. salt
  • 1 T. parsley flakes
  • ¾ cup milk
  • 4 T. melted butter

Instructions

  • Melt butter in a Dutch oven with a lid. Sauté onions, carrots and celery until soft but not browned.
  • Sprinkle vegetables with flour and cook, stirring, for a minute or two. Slowly stir in the evaporated milk. Add the stock, rosemary, thyme, salt and pepper. Simmer for 20 minutes. Add the chicken, turn the heat to medium low. Taste for seasoning and adjust if necessary. Cover.
  • Once the chicken is in the pot, make the dumpling dough by mixing the dry ingredients then adding the milk and butter. Using a fork, stir just until evenly moistened. The texture will be somewhere between a batter and a dough.
  • Uncover the broth--it should be bubbling, but certainly not at a hard rolling boil. Fish out the rosemary spring if you used fresh rosemary. Carefully drop the dough by the heaping tablespoonful into the bubbling broth. Drop them in different spots--they will bob to the surface as they cook--so the dumplings will remain separated. Do not stir. Put the lid back on and steam without lifting the lid for 20 minutes.
  • Serve in soup bowls with a couple of dumplings in each bowl.