Creamy Chicken and Dumplings
Egg noodle drop dumplings take center stage in a thick and creamy sauce.
About this Recipe
One of my favorite meals has long been Chicken and Dumplings, made from a recipe that appeared in my church cookbook when I was a kid. I’ve tried many other recipes over the years, but I always go back to these dense egg noodle dumplings in this hearty, creamy sauce.
Now, I admit it. My favorite version of the sauce is the one made from canned Cream of Chicken soup and evaporated milk. But if you’re a clean-eating, no-canned-soup kind of family, the from-scratch sauce recipe is just as tasty and only takes a few minutes longer.
For the Dumplings
- 3 cups all-purpose flour
- 2 teaspoons salt
- 6 eggs
- 1/2 cup milk
Easy-Peasy Sauce (Option 1)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cans cream of chicken soup
- 5 oz evaporated milk
- 1 can water
- 1 can milk
From Scratch Sauce (Option 2)
- 4 tablespoons butter
- 1/2 cup + 2 tablespoons flour
- 2 cups chicken broth
- 1 cube chicken bouillon OR 1 teaspoon Better Than Bouillon
- 1 cup milk
- 1/8 teaspoon celery salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound chicken, cooked
- Make the dumplings. Fill large pot about halfway full with water and put on to boil. While the water heats, mix together your dumpling ingredients. The dough should be wet and sticky. Once all the ingredients are incorporated, drop by spoonful into the boiling water. (They come off the spoon most easily if you put the spoon into the water and give it a shake). Cook for 20 minutes.
- Cook your chicken. If you’re using boneless, skinless chicken breasts, cut them into cubes and brown in a chicken fryer, salting and peppering to taste. You can also use shredded chicken if you have some leftover from a roast or rotisserie. Just as good! Once chicken is cooked, remove from pan.
- Make the sauce. Using the same pan in which you’d cooked the chicken, melt the butter and then add the flour, whisking to create a thick paste. Add in your liquid ingredients and whisk until smooth. If you’re making your sauce from scratch, add the spices once it’s smooth.
- Drain the dumplings and combine. Once the dumplings are cooked, drain them in a colander. Add dumplings and your chicken to the sauce and stir.
From the Books
Chicken and Dumplings may not be mentioned in Yesterday’s Tides, but you can bet their Southern table would feature it now and again! Given the popular duck hunting on the islands at the time, the ladies probably would have substituted the water fowl for the chicken when they had fresh meat too.
Chewy Easter M&M Cookies
These cookies can work for ANY season, but the spring colors make them perfect for your Easter table!
Soaked or slow-cooked oat groats create a classic porridge with a satisfying bite and familiar oat flavor, a perfect base for your fixings!
White beans pair with sun-dried tomatoes, basil, and parmesan for a smooth and delicious dip. Try it with fresh veggies, bread, or pita!
This sounds perfect! I love baking so I am not an “a little of this and a little of that” type cook. So, I will have to try this recipe! Thanks for sharing!
I loved getting to know the characters from Yesterday’s Tides! I am an Alabama girl so they spoke to my heart! I hope there will be more of them or Ocracoke Island in the future!