Here’s a classic, hearty Chicken and Dumplings recipe—the kind of comfort food that warms the soul on a cold day:
Ingredients (Serves 4–6)
For the Chicken Stew:
- 4 bone-in, skinless chicken thighs (or a mix of thighs and breasts)
- 6 cups chicken broth
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour (optional, for thicker broth)
For the Dumplings:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 tbsp butter, melted
- Optional: chopped fresh parsley for garnish
Instructions
- Cook the Chicken:
- In a large pot or Dutch oven, add chicken and chicken broth. Bring to a simmer.
- Reduce heat and cook for 25–30 minutes until chicken is tender. Remove chicken, let cool slightly, then shred, discarding bones and skin. Set aside.
- Prepare the Vegetables:
- In the same pot, add butter and sauté onion, carrots, and celery until slightly softened, about 5 minutes.
- Stir in garlic and thyme.
- Thicken the Broth (Optional):
- If you want a thicker stew, whisk 2 tbsp flour into ½ cup of the broth to make a slurry. Stir it back into the pot and simmer until slightly thickened.
- Make the Dumplings:
- In a bowl, mix flour, baking powder, and salt.
- Stir in milk and melted butter until just combined. Batter should be thick but spoonable.
- Combine and Cook:
- Return shredded chicken to the pot. Bring broth to a gentle simmer.
- Drop dumpling batter by spoonfuls onto the simmering chicken and vegetables. Cover pot tightly.
- Simmer 15–20 minutes without lifting the lid—dumplings will puff up and cook through.
- Serve:
- Taste and adjust seasoning with salt and pepper.
- Garnish with chopped parsley if desired. Serve hot, straight from the pot.
💡 Tips for the Best Chicken and Dumplings:
- Use bone-in chicken for richer broth.
- Don’t lift the lid while dumplings are cooking—they need steam to rise.
- You can add peas or corn for extra color and flavor.
- For a creamier version, stir in ½ cup heavy cream at the end.
If you like, I can also give you a slow-cooker version that makes the dumplings extra tender and hands-off. It’s perfect for a cozy, no-fuss dinner.
Do you want that version too?
