Chicken and dumplings

Chicken and dumplings is Southern comfort in a bowl — juicy shredded chicken, hearty vegetables, and soft, pillowy dumplings floating in a creamy, flavorful broth. It’s a humble dish that brings big comfort, often passed down through generations.

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⏱️ Prep Time

Task	Time
Prep Time	15 mins
Cook Time	45 mins
Total Time	1 hour

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🔧 Equipment

• Large Dutch oven or stockpot
• Cutting board & knife
• Wooden spoon
• Mixing bowl (for dumplings)
• Ladle
• Tongs or slotted spoon

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🛒 Ingredients

For the Chicken Stew:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts)
• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt & pepper to taste
• ½ cup heavy cream or whole milk (optional for creaminess)

For the Dumplings:

• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp butter (cold and diced)
• ¾ cup milk

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🧾 Ingredient Notes

• Chicken thighs stay juicier than breasts and give richer flavor.
• Vegetables: Feel free to add peas or corn.
• Cream: Optional, but it makes the broth more luxurious.
• Dumplings: These are drop-style dumplings — soft and fluffy. Biscuit-style dumplings can be used if preferred.

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👨‍🍳 Instructions

Step 1: Sauté the Veggies

1. In a large pot, heat olive oil or butter over medium heat.
2. Add onions, carrots, and celery. Cook 5–7 minutes, until softened.
3. Add garlic and cook for 1 minute more.

Step 2: Cook the Chicken

4. Add chicken, broth, bay leaf, thyme, salt, and pepper.
5. Bring to a boil, then reduce to a simmer.
6. Cover and cook for 20 minutes, or until chicken is cooked through.

Step 3: Shred the Chicken

7. Remove chicken and shred with two forks. Discard bay leaf.
8. Return shredded chicken to the pot. Stir in cream or milk if using.

Step 4: Make the Dumplings

9. In a bowl, whisk flour, baking powder, and salt.
10. Cut in butter using a fork until crumbly.
11. Stir in milk just until combined (do not overmix).

Step 5: Add Dumplings to Stew

12. Drop spoonfuls of dough (about 1 tbsp each) into the simmering stew.
13. Cover and cook on low heat for 15 minutes (no peeking!).
14. Uncover and check that dumplings are cooked through (they should be firm and no longer doughy inside).

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📊 Nutrition Facts (per serving, 6 servings total – approximate)

Nutrient	Amount
Calories	~400–450
Protein	~30g
Carbs	~35g
Fat	~20g
Fiber	~3g
Sodium	~800mg

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💡 Tips & Variations

Tips:

• No peeking! When dumplings are steaming, lifting the lid can ruin the rise.
• Thicker stew: Mix 1 tbsp flour with 1 tbsp water and stir in before adding dumplings.
• Shortcut: Use rotisserie chicken and pre-made biscuit dough in a pinch.

Variations:

• Creamy version: Add ½ cup cream or use a can of cream of chicken soup.
• Herb dumplings: Add chopped parsley or chives to the dumpling dough.
• Spicy twist: Add a pinch of cayenne or a dash of hot sauce.