Here’s a comforting, classic Chicken and Dumplings recipe — rich, creamy, and perfect for a cozy meal 🍲🐔
🍗 Chicken and Dumplings
Ingredients (Serves 4–6)
For the Chicken Stew:
- 1½–2 lbs bone-in chicken (thighs, drumsticks, or a mix)
- 6 cups chicken broth
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- Salt & black pepper to taste
- 2 tbsp butter or oil
For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 tbsp melted butter (optional, for richer dumplings)
Instructions
- Cook the chicken
In a large pot, heat butter or oil over medium heat. Sear chicken pieces 3–4 minutes per side until lightly browned. Remove and set aside. - Make the stew base
In the same pot, sauté onions, carrots, and celery 5 minutes until softened. Add garlic and thyme; cook 30 seconds.
Return chicken to the pot, add chicken broth and bay leaf. Bring to a boil, then reduce heat and simmer 25–30 minutes until chicken is cooked through. - Shred chicken
Remove chicken pieces, discard bones and skin, then shred meat. Return shredded chicken to the pot. - Prepare dumplings
In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined — do not overmix. - Cook dumplings
Drop spoonfuls of dough into simmering stew. Cover and simmer 12–15 minutes without lifting the lid, until dumplings are cooked through and fluffy. - Finish & serve
Remove bay leaf, adjust seasoning with salt and pepper, and serve hot.
Tips & Variations
- For a creamier stew, stir in ½ cup heavy cream or milk before adding dumplings.
- Add peas or corn with the chicken for extra veggies.
- Dumplings can be flavored with herbs like parsley, dill, or chives.
- For a lighter version, use skinless chicken and less butter.
If you want, I can also give you a slow cooker chicken and dumplings version that’s nearly hands-off.
