Warm, comforting, and filled with rich flavors, Chicken and Dumplings is a classic dish that brings back the feeling of home. This Southern-inspired recipe combines tender, juicy chicken simmered in a savory broth with soft, fluffy dumplings that soak up every bit of delicious flavor. It’s the perfect one-pot meal for chilly nights, cozy family dinners, or whenever you crave hearty comfort food. The aroma of slow-cooked chicken, vegetables, and buttery dumplings will fill your kitchen and make everyone eager for a bowl. Best of all, it’s made from simple ingredients that are easy to find, and it can be ready in about an hour.
Ingredients
For the Chicken Stew:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth (homemade or store-bought, low sodium preferred)
- 2 cups cooked chicken (shredded or cubed, preferably from chicken breast or thighs)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ cup heavy cream or whole milk (for creaminess)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 tablespoon chopped parsley (for garnish)
For the Dumplings:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons unsalted butter (cold, cut into small cubes)
- ¾ cup milk (or buttermilk for extra flavor)
- Optional: ½ teaspoon dried parsley or chives for color
Instructions
Step 1: Prepare the Base
- In a large pot or Dutch oven, melt butter and olive oil over medium heat.
- Add chopped onion, carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Broth and Chicken
- Pour in the chicken broth, then add salt, pepper, thyme, and bay leaf.
- Bring the mixture to a gentle boil.
- Reduce heat to medium-low and let it simmer for about 10 minutes, allowing the flavors to blend together.
- Stir in the cooked chicken. If you prefer a thicker base, whisk 2 tablespoons of flour with a little water and stir it in. Simmer for another 5 minutes.
- Pour in the cream or milk and mix well. The stew should become rich and slightly creamy.
Step 3: Make the Dumpling Dough
- In a medium bowl, combine flour, baking powder, and salt.
- Add the cold butter cubes and use your fingertips or a fork to mix until the mixture resembles coarse crumbs.
- Pour in milk gradually, stirring until a soft dough forms. Be careful not to overmix—it should be thick but slightly sticky.
Step 4: Add Dumplings to the Pot
- Using a tablespoon, drop spoonfuls of dough onto the surface of the simmering chicken mixture.
- Cover the pot with a lid and do not lift it for 15 minutes. The trapped steam will cook the dumplings to perfection—soft and fluffy inside.
- After 15 minutes, check one dumpling to ensure it’s cooked through. It should be light and airy inside, not doughy.
Step 5: Final Touch
- Once the dumplings are cooked, gently stir the pot to mix everything without breaking the dumplings.
- Taste and adjust the seasoning with more salt or pepper if needed.
- Remove the bay leaf and sprinkle chopped parsley over the top for a fresh touch.
