Hey there, my friend. Let’s talk about real comfort food. This chicken and dumplings recipe is everything you need when you want a warm, hearty meal. The dumplings soak up the rich, creamy broth, and the chicken is so tender it falls apart.
And the best part? You don’t need fancy ingredients. Just simple pantry staples and a little time on the stove. Let me show you how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot with a lid
- Cutting board
- Sharp knife
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- Whisk
- Ladle
Important Info
- Servings: 6 bowls
- Estimated Cost to make this recipe: Around $12-$15, depending on ingredients
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- Calories per serving: 350
- Cook method: Stovetop
- Season: Perfect for Fall and Winter
- What to Serve with Chicken and Dumplings: You can pair this delicious chicken and dumplings with the following:
- Side salad
- Roasted vegetables
- Cornbread
- Steamed green beans
- Courses: Main Course, Soup
- Cuisine: American
- Diets: Not suitable for gluten-free or vegan diets
Ingredients You Need
For the Chicken Stew:
- 2 tablespoons butter
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ cup heavy cream (or milk for a lighter version)
For the Dumplings:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter, melted
- ½ cup milk
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken broth | Vegetable broth or water with bouillon |
| Heavy cream | Whole milk or half-and-half |
| All-purpose flour | Gluten-free flour blend |
| Butter | Olive oil or margarine |
| Baking powder | ¼ teaspoon baking soda + ½ teaspoon vinegar |
Instructions
- Cook the veggies. In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery. Stir and cook for about 5 minutes until the veggies are soft.
- Add the seasonings. Stir in the garlic, salt, pepper, thyme, and paprika. Let it cook for 30 seconds until fragrant.
- Make the broth. Pour in the chicken broth and bring it to a simmer. Let it cook for about 10 minutes so the flavors come together.
- Add the chicken. Stir in the shredded chicken and heavy cream. Reduce the heat to low and let it simmer while you prepare the dumplings.
- Make the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk, stirring until just combined. Do not overmix.
- Cook the dumplings. Drop spoonfuls of the dough into the simmering broth. Cover the pot and let it cook for about 15 minutes. The dumplings should be fluffy and cooked through.
- Check and serve. Give the stew a gentle stir and check if the dumplings are firm. If they are done, turn off the heat and serve warm.
Notes
- Do not overmix the dumpling dough. It makes them dense instead of light and fluffy.
- Keep the lid on while the dumplings cook. The steam helps them rise properly.
- If the broth is too thick, add a little more chicken broth to loosen it up.
- For extra flavor, use bone-in chicken and remove the bones after cooking.
- You can add peas or mushrooms for extra vegetables.
What to Serve with Chicken and Dumplings
You can pair this delicious chicken and dumplings with the following:
- Side salad
- Roasted vegetables
- Cornbread
- Steamed green beans
Frequently Asked Questions
Can I use store-bought dumplings?
Yes, you can use store-bought biscuit dough as a shortcut. Just cut it into pieces and drop them into the broth. They will cook just like homemade dumplings.
Can I make this in a slow cooker?
Yes, cook the chicken, broth, and veggies on low for 6 hours. Add the dumplings in the last 30 minutes and cook until fluffy.
Can I freeze chicken and dumplings?
It is best to freeze the stew without the dumplings. Dumplings can get soggy when thawed. Make fresh dumplings when you reheat the stew.
What can I use instead of heavy cream?
You can use whole milk, half-and-half, or even evaporated milk. The texture will be slightly lighter but still creamy.
How do I make this gluten-free?
Use a gluten-free flour blend for the dumplings and cornstarch instead of flour for thickening the broth.
