Description
This Chicken and Dumplings recipe is a comforting classic featuring tender shredded chicken simmered in a flavorful broth with vegetables and fluffy homemade dumplings. Perfect for a cozy family meal, this dish combines rich, savory flavors with soft, pillowy dumplings made from scratch, all cooked together in one pot for convenience and maximum taste.
Ingredients
Scale
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)
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 the chicken with salt and pepper, then brown it on both sides until golden. Remove the chicken from the pot and set aside.
- Cook Vegetables and Simmer: In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until softened and fragrant. Pour in the chicken broth and add dried thyme, parsley, and the bay leaf. Return the chicken to the pot and bring to a simmer. Cook gently for 25-30 minutes until the chicken is cooked through and vegetables are tender.
- Shred the Chicken: Remove the chicken from the pot and shred it evenly using two forks. Return the shredded chicken to the pot. At this stage, stir in the heavy cream if you want a richer broth.
- Thicken the Broth (Optional): To thicken the broth, mix 2 tablespoons of flour with a little water to make a smooth slurry. Stir this mixture into the simmering stew and cook until the broth thickens slightly.
- Make the Dumplings: In a separate bowl, combine the flour, baking powder, and salt. Add the milk and melted butter and stir gently until just combined. Do not overmix to keep dumplings tender.
- Cook the Dumplings: Using a spoon, drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot with a tight-fitting lid and steam the dumplings over low heat for 15 minutes. Avoid lifting the lid during this time so the dumplings cook properly.
- Serve: Remove the bay leaf from the pot. Garnish the stew with fresh parsley if desired. Serve the chicken and dumplings hot for a delicious, hearty meal.
Notes
- Chicken thighs are preferred for juiciness, but chicken breasts work well too.
- Heavy cream is optional and adds richness; omit for a lighter stew.
- Do not lift the lid while dumplings are cooking to ensure they steam properly.
- For gluten-free version, substitute all-purpose flour with a gluten-free blend suitable for baking and thickening.
- Leftovers reheat well and the dumplings remain tender.
