Dairy Queen Chicken and Dumplings Recipe
Ingredients
- Chicken Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 3 cups cooked chicken shredded or chopped
- 4 cups chicken broth low sodium
- 1 cup whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- Thickening
- 3 tablespoons all-purpose flour
- Dumplings
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- 2 tablespoons melted butter
- Optional
- ¼ teaspoon poultry seasoning
- Pinch of white pepper
- Chopped parsley for garnish
Instructions
- Melt butter and olive oil in a large pot over medium heat
- Add diced onion and cook for 4–5 minutes until soft
- Stir in garlic and cook for 30 seconds until fragrant
- Sprinkle flour over the onions and stir for 1–2 minutes
- Slowly whisk in chicken broth until smooth
- Add cooked chicken, milk, and heavy cream
- Season with salt and black pepper
- Bring to a gentle simmer and cook for 10 minutes
- In a bowl, mix dumpling flour, baking powder, and salt
- Stir in milk and melted butter until a soft dough forms
- Drop spoonfuls of dough into the simmering broth
- Cover the pot and reduce heat to low
- Cook for 12–15 minutes without lifting the lid
- Gently stir once dumplings are cooked through
- Taste and adjust seasoning if needed
- Garnish lightly if desired and serve hot
Notes
Keep heat gentle once cream is added to avoid curdling
Do not lift the lid while dumplings cook or they’ll turn dense
Dumplings thicken the soup as it rests
Best texture is within 24 hours of cooking