Description
This classic Chicken and Dumplings recipe features tender chicken simmered with aromatic vegetables in a savory broth, topped with fluffy homemade dumplings. Perfect for a comforting, hearty meal that warms the soul, this dish combines simple ingredients into a satisfying one-pot dinner ideal for family gatherings or cold evenings.
Ingredients
Scale
For the Chicken Stew
- 1 1/2 lbs boneless, skinless chicken thighs (or chicken breasts)
- 1 tablespoon olive oil or butter
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional)
- 2 tablespoons all-purpose flour (to thicken)
For the Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare the Chicken: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery and sauté until softened, about 5 minutes. Then add minced garlic and cook for another minute until fragrant.
- Cook the Chicken: Place the chicken thighs or breasts in the pot and pour in the chicken broth. Add dried thyme, dried parsley, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let simmer covered for 25-30 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Set aside. Remove and discard the bay leaf from the broth.
- Thicken the Broth: In a small bowl, mix 2 tablespoons of all-purpose flour with a little cold water to form a slurry. Stir this slurry into the simmering broth. Cook for 3-5 minutes until the broth thickens slightly. Stir in heavy cream if using to add richness.
- Make the Dumpling Dough: In a separate bowl, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Add the milk and melted butter and mix just until combined. Optionally, fold in fresh parsley for added flavor.
- Cook the Dumplings: Drop spoonfuls of the dumpling batter onto the simmering chicken stew. Cover the pot and cook for 15 minutes without lifting the lid to allow dumplings to steam and cook through.
- Finish and Serve: After 15 minutes, check that the dumplings are fluffy and cooked inside. Stir the shredded chicken back into the pot. Adjust seasoning with salt and pepper as needed. Serve hot and enjoy your comforting Chicken and Dumplings.
Notes
- Use chicken thighs for more tender and flavorful meat; chicken breasts can be substituted for a leaner option.
- Do not lift the lid while dumplings are cooking to ensure they steam properly and become fluffy.
- Heavy cream can be omitted or replaced with milk for a lighter stew.
- Fresh parsley in dumplings adds brightness, but dried herbs work if fresh is not available.
- Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Simmering, Stewing, Steaming
- Cuisine: American Southern
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
