Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Comforting Chicken and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 84 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American

Description

A comforting classic Southern dish featuring tender chicken simmered in a savory broth with vegetables and fluffy homemade dumplings steamed on top. Perfect for a hearty meal that warms you up from the inside out.

Ingredients

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, for garnish)

Instructions

  1. 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 on both sides until lightly golden. Remove the chicken from the pot and set aside.
  2. Sauté the Vegetables: In the same pot, add chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
  3. Simmer the Broth: Pour in the chicken broth, and add dried thyme, dried parsley, and bay leaf. Return the browned chicken pieces to the pot and bring to a simmer. Cover and let simmer gently for 25-30 minutes until chicken is cooked through.
  4. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. If using, stir in the heavy cream now to add richness.
  5. Thicken the Broth (Optional): In a small bowl, mix 2 tablespoons of all-purpose flour with some water to create a slurry. Stir this into the broth and simmer gently until the stew has thickened slightly.
  6. Make the Dumpling Dough: In a bowl, combine 1 1/2 cups all-purpose flour, baking powder, and salt. Stir in the milk and melted butter just until combined to form a soft dough.
  7. Cook the Dumplings: 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 about 15 minutes. Avoid lifting the lid to keep the steam trapped inside.
  8. Serve: Remove the bay leaf from the stew. Garnish with fresh chopped parsley if desired. Serve the chicken and dumplings hot for a comforting meal.

Notes

  • Use chicken thighs for a more flavorful and tender stew, but breasts also work fine.
  • Heavy cream adds richness but can be omitted for a lighter dish.
  • Don’t lift the lid while dumplings are cooking to ensure they steam properly.
  • Leftover stew keeps well in the fridge for up to 3 days and tastes great reheated.
  • For a gluten-free version, substitute flours accordingly but adjust liquid amounts as needed.

Find it online: https://slsrecipes.com/comforting-chicken-and-dumplings-recipe/