Chicken and Dumplings is a classic comfort food—warm, hearty, and perfect for cozy meals. Here’s a simple overview and recipe:
Ingredients
For the Chicken Stew:
- Chicken – 1–1½ lb (thighs or breasts, bone-in for more flavor)
- Onion – 1, chopped
- Carrots – 2–3, sliced
- Celery – 2 stalks, sliced
- Chicken broth – 4 cups
- Garlic – 2 cloves, minced
- Salt & pepper – to taste
- Thyme or parsley – optional, for flavor
- Butter – 2 tbsp
For the Dumplings:
- All-purpose flour – 1 cup
- Baking powder – 1½ tsp
- Salt – ½ tsp
- Milk – ½ cup
- Butter – 2 tbsp, melted
Instructions
- Cook the chicken: In a large pot, melt butter and sauté onion, carrots, and celery until softened. Add garlic and cook 1 more minute.
- Simmer: Add chicken and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is cooked through. Remove chicken, shred, and return to the pot. Season with salt, pepper, and herbs.
- Make dumplings: In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter until a soft dough forms.
- Cook dumplings: Drop spoonfuls of dough into simmering stew. Cover and simmer 10–12 minutes—do not lift the lid, so dumplings steam properly.
- Serve: Spoon chicken, veggies, broth, and dumplings into bowls. Garnish with fresh parsley if desired.
Tips:
- Use bone-in chicken for richer flavor.
- For thicker stew, you can add a slurry of flour or cornstarch to the broth before adding dumplings.
- Dumplings can be made herbed or cheesy for extra flavor.
This dish is warm, filling, and perfect for cold days.
If you like, I can also give a shortcut version using store-bought biscuit dough so the dumplings cook even faster.
Do you want me to do that?
