This chicken and dumplings has been a backbone of my cold-weather cooking for years. I first developed this version on a rainy Sunday when I had leftover roast chicken and a pantry full of simple staples. The goal was comfort without fuss: a creamy broth that clings to tender pieces of chicken and dumplings that hold their structure but remain soft and pillowy. It quickly became a requested dish at family gatherings because it comforts like a hug and stretches to feed a crowd.

I love the balance of textures here: the silkiness from evaporated milk, the slight chew from shredded chicken, and vegetables cut into matchstick carrots and diced celery that still give a little bite. The dumplings are light but substantial, with a gentle herb note when you add thyme. This recipe works whether you use pre-cooked chicken or simmer raw breasts or thighs in the broth; I include both methods below and describe how to adjust the liquid. Every time I serve this, someone asks for the recipe and remembers a childhood pot simmering on the stove. That memory is why I keep refining technique—small adjustments in timing and heat make a big difference in texture and clarity of flavor.

Ingredients

• Butter: Use a total of 10 tablespoons split between the base and the dumplings; prefer unsalted European-style butter such as Plugrath or Kerrygold for a richer mouthfeel. Butter adds depth and helps form the roux that thickens the broth.
• Onion, Carrots, Celery: One cup each of diced yellow onion, matchstick carrots, and diced celery provide the aromatic base. Choose firm carrots and crisp celery; fine dicing of onion helps it melt into the broth and creates a unified texture.
• Garlic: Four cloves minced for bright, aromatic lift. Fresh garlic will sing in the warm broth; avoid pre-minced jars when possible for fresher flavor.
• All-purpose flour: Three tablespoons for the roux and two cups for the dumplings. Measure flour by spooning into the cup and leveling off for accuracy.
• Evaporated milk or half and half: One 12 ounce can or equivalent adds creamy richness without curdling when simmered.
• Chicken stock: One 32 ounce quart, plus an extra 1 cup if you are poaching raw chicken to maintain final volume and flavor.
• Chicken: Four cups shredded cooked chicken, or 1.5 pounds raw, skinless breasts or thighs to be cooked in the broth. Dark meat yields more forgiving texture; white meat is leaner.
• Herbs and seasoning: Fresh thyme when possible, one tablespoon finely chopped, or one teaspoon dried. Use two teaspoons freshly cracked black pepper and salt to taste at the end to control seasoning.
• Dumplings: Two cups all-purpose flour, one tablespoon plus one teaspoon baking powder, one teaspoon freshly cracked black pepper, one teaspoon salt, optional tablespoon fresh thyme, three quarters cup whole milk, and four tablespoons melted butter. These proportions yield light but structured dumplings that finish in about 12 to 14 minutes on a gentle simmer.

Instructions

Prepare the Base:Melt 6 tablespoons butter in a large Dutch oven over medium heat. Add 1 cup diced yellow onion, 1 cup matchstick carrots, and 1 cup diced celery. Sauté until vegetables are softened and translucent, about 6 to 8 minutes, stirring occasionally. Add 4 cloves minced garlic during the last minute to prevent burning. This step builds the aromatic foundation for the broth.Make the Roux and Add Liquid:Sprinkle 3 tablespoons all-purpose flour over the softened vegetables and cook for 2 to 3 minutes, stirring constantly to cook out the raw flour taste and form a light roux. Slowly whisk in one 32 ounce quart chicken stock until smooth. If you are starting with raw chicken, add an extra cup of stock to allow space for poaching liquid and evaporation. Bring to a gentle simmer so the roux thickens the broth slightly.Cook or Add Chicken:If using raw chicken, nestle 1.5 pounds skinless breasts or thighs into the simmering broth, reduce heat to low, and poach gently for 12 to 15 minutes until internal temperature reaches 165 degrees Fahrenheit. Remove the chicken to a cutting board, shred with two forks, and return to the pot. If using pre-cooked chicken, stir in 4 cups shredded cooked chicken now and heat through for 4 to 5 minutes.Add Dairy and Seasoning:Stir in one 12 ounce can evaporated milk or equivalent half and half, then add 1 tablespoon fresh thyme or 1 teaspoon dried. Season with 2 teaspoons freshly cracked black pepper and salt to taste. Keep the pot at a gentle simmer while you prepare the dumplings; do not boil vigorously or the dairy can separate and the dumplings may break apart.Make the Dumpling Dough:In a mixing bowl combine 2 cups all-purpose flour, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon black pepper, 1 teaspoon salt, and 1 tablespoon fresh thyme if using. Stir in 3 quarters cup whole milk and 4 tablespoons melted butter until just combined; the dough should be soft and slightly sticky. Avoid overmixing to keep dumplings tender.Drop and Cook Dumplings:Use a tablespoon or small scoop to drop mounds of dough into the simmering broth, spacing them so they do not touch. Cover the pot and simmer gently for 12 to 14 minutes; do not lift the lid during the first 10 minutes so the steam cooks the dumplings evenly. They are done when a toothpick inserted into the center comes out clean and tops are springy to the touch.Finish and Serve:Stir in any juices from the shredded chicken and adjust seasoning with salt and pepper. Remove from heat and let rest for 5 minutes so flavors meld. Serve hot with a sprinkle of fresh thyme and an extra grind of black pepper.

Storage Tips

Cool leftovers quickly and transfer to airtight containers. In the refrigerator, keep for up to four days; the dumplings will continue to absorb liquid so expect them to firm slightly. For freezing, remove dumplings and freeze the broth and shredded chicken separately in freezer-safe bags for up to three months. To reheat frozen broth, thaw overnight in the refrigerator, rewarm gently on the stove, then prepare fresh dumplings and cook directly in the simmering liquid for best texture. Use glass or BPA-free plastic containers and leave a little headspace when freezing to allow expansion.

Ingredient Substitutions

If you need lighter dairy, substitute whole milk plus a tablespoon of cornstarch slurry for evaporated milk; whisk the slurry in to stabilize the broth. For gluten-free, use a 1-to-1 gluten-free flour blend and a xanthan-stabilized baking powder; results are slightly denser. To reduce fat, swap half the butter in the dumplings for neutral oil and use low-fat milk, though dumplings will be less rich. If you prefer a herb-forward profile, swap thyme for a teaspoon each of chopped parsley and chives added at the end.

Serving Suggestions

Serve bowls of chicken and dumplings with crusty bread or buttered peas for color and texture contrast. A simple peppery salad with lemon vinaigrette cuts richness nicely. Garnish with fresh thyme leaves and a grind of pepper. For a heartier meal, serve alongside roasted root vegetables or a tray of honey-glazed carrots.

Cultural Background

Chicken and dumplings is a pillar of American comfort cooking with roots in Southern and Midwestern kitchens. The dish evolved from simple dumpling techniques brought by European settlers, adapted to use chicken and pantry staples. Regional variations abound: some recipes use noodle-like dumplings, while others incorporate biscuit dough dropped into the pot. This version balances a velvety stock with light dumplings and reflects the home-cooked traditions many families pass down.

Seasonal Adaptations

In winter, add parsnips and turnips to the mirepoix for an earthier flavor. In spring, swap half the carrots for asparagus tips added in the last few minutes, or stir in baby spinach for color. For holiday gatherings, make the broth a day ahead and reheat before cooking dumplings so you can focus on timing and presentation when guests arrive.

Meal Prep Tips

Make the base and shred the chicken up to two days ahead, refrigerating both separately. Store the dumpling dough chilled for one day and shape just before cooking. When packing lunches, freeze portions without dumplings and add fresh dumplings when reheating at home. Use portion-sized glass containers for reheating in the oven or on the stove to maintain texture.

This dish rewards slow, attentive preparation. Take your time with the sautéed vegetables and the roux; those minutes transform simple ingredients into a rich, cohesive bowl that comforts and satisfies. Make it your own by adjusting herbs and how you cook the chicken, and you will find this version earning a permanent spot in your rotation.