Description
This classic Chicken and Dumplings recipe combines tender chicken, hearty vegetables, and fluffy dumplings into a comforting stew perfect for any day. Simmered to perfection on the stovetop, it offers a rich and warming meal that’s easy to prepare and loved by all.
Ingredients
Scale
For the Chicken Stew
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 1/2 cup frozen peas (optional)
- 1/2 cup heavy cream (optional)
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
- 3/4 cup milk
Instructions
- Prepare the base vegetables: In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened, then stir in minced garlic and cook for 1 minute more to release its aroma.
- Cook the chicken and simmer: Add the chicken pieces to the pot along with chicken broth, salt, black pepper, thyme, parsley, and bay leaf. Bring to a boil, then reduce the heat and let it simmer gently for 20–25 minutes or until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken from the pot and shred or chop it into bite-sized pieces. Return the shredded chicken to the pot to continue simmering.
- Make the dumpling dough: While the chicken simmers, whisk together flour, baking powder, salt, and pepper in a bowl. Stir in melted butter and milk until a sticky dough forms.
- Add dumplings to soup: Drop spoonfuls of the dumpling dough (about 1–2 tablespoons each) directly into the simmering stew. Cover the pot with a lid and cook undisturbed over low heat for 15 minutes until the dumplings are puffed up and cooked through.
- Finish the dish: Stir in frozen peas and heavy cream if using, and cook for an additional 2 minutes to heat through. Remove the bay leaf before serving.
Notes
- For extra richness, stir in the cream at the end just before serving.
- Keep the pot covered and avoid lifting the lid when cooking dumplings to ensure they puff up nicely.
- Leftovers tend to thicken as they cool; thin with additional broth when reheating for best texture.
- For a dairy-free version, omit cream and use a dairy-free milk alternative in the dumplings.
