Description
A comforting and hearty Chicken and Dumplings recipe featuring tender chicken simmered in a flavorful broth with vegetables, topped with soft, fluffy dumplings steamed to perfection. This classic Southern dish combines the richness of chicken stew with the satisfying texture of dumplings, perfect for a cozy family meal.
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, optional)
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 Stew: Heat olive oil or butter in a large pot over medium heat. Season chicken with salt and pepper, then brown both sides until golden. Remove the chicken from the pot and set aside.
- Cook the Vegetables and Simmer: In the same pot, add chopped onion, carrots, celery, and minced garlic. Cook until the vegetables soften, about 5-7 minutes. Pour in the chicken broth and add dried thyme, dried parsley, and a bay leaf. Return the browned chicken to the pot and bring to a simmer. Allow it to cook gently for 25-30 minutes until the chicken is tender.
- Shred the Chicken: Remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken to the pot. If desired, stir in heavy cream to add richness to the stew.
- Thicken the Broth (Optional): In a small bowl, mix the 2 tablespoons of all-purpose flour with an equal amount of water to form a slurry. Stir this slurry into the simmering broth and cook for a few minutes, stirring, until the broth thickens slightly.
- Make the Dumpling Dough: In a mixing bowl, combine 1 1/2 cups flour, baking powder, and salt. Add milk and melted butter to the dry ingredients, stirring just until combined to form a soft dough.
- Cook the Dumplings: Drop spoonfuls of the dumpling dough onto the simmering stew surface. Cover the pot tightly with a lid and steam the dumplings for 15 minutes without lifting the lid, allowing them to cook through and become fluffy.
- Serve: Remove the bay leaf from the stew. Garnish with chopped fresh parsley if desired and serve the chicken and dumplings hot for a hearty meal.
Notes
- Use chicken thighs for more flavorful, tender meat; chicken breasts can be used but may be leaner.
- The heavy cream is optional but adds a creamy richness to the broth.
- If you prefer a thicker stew, do not skip the flour slurry step.
- Do not lift the lid while the dumplings steam, as this can cause them to cook unevenly.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and ensure the baking powder is gluten-free.
