Description
This classic Chicken and Dumplings recipe combines tender shredded chicken simmered in a flavorful broth with fluffy homemade dumplings, making a comforting and hearty meal perfect for any day. The stew is enhanced with aromatic herbs, vegetables, and a touch of cream, providing rich flavor and satisfying texture.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon turmeric (optional, for color)
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (preferably from a rotisserie chicken)
- 1 cup frozen peas
- 1/2 cup heavy cream
Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, cold and cubed
- 3/4 cup whole milk
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Sauté for 5–6 minutes until the vegetables are tender and fragrant. Season with salt, black pepper, dried thyme, dried parsley, and turmeric if using.
- Add Broth and Chicken: Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Stir in shredded cooked chicken and frozen peas. Reduce heat to a simmer and stir in the heavy cream, allowing the flavors to meld together.
- Prepare Dumpling Dough: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in whole milk just until combined, being careful not to overmix to keep dumplings light and fluffy.
- Cook Dumplings: Drop spoonfuls of dumpling dough (about 1–2 tablespoons each) onto the surface of the simmering chicken stew. Cover the pot tightly with a lid and let the dumplings steam for 15 minutes without lifting the lid. This ensures they cook evenly and remain fluffy.
- Check and Serve: After 15 minutes, uncover and check that the dumplings are cooked through; they should be fluffy on top and cooked inside without any raw dough. Serve the chicken and dumplings warm for a satisfying meal.
Notes
- For a shortcut, use pre-made biscuit dough instead of making dumplings from scratch.
- You can prepare the soup base ahead of time and just add dumplings when ready to serve.
- Leftovers reheat well the next day and develop deeper flavors.
- Add a dash of hot sauce to the stew for extra flavor depth and a bit of heat if desired.
