Here’s a classic Chicken and Dumplings recipe—comfort food at its coziest 🍗🥣
Chicken and Dumplings
Ingredients (serves 4–6)
For the stew:
- 1 whole chicken (3–4 lbs) or 4–6 chicken breasts/thighs
- 8 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt & pepper, to taste
- 2 tbsp butter
For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup milk
- 3 tbsp melted butter
Instructions
- Cook chicken
- In a large pot, combine chicken and broth. Bring to a boil, then simmer 30–40 minutes until chicken is cooked. Remove chicken and shred.
- Prepare vegetables
- In the same pot, add butter, onion, garlic, carrots, celery, thyme, salt, and pepper. Simmer until vegetables are tender, about 10 minutes.
- Make dumplings
- In a bowl, whisk together flour, baking powder, and salt.
- Stir in milk and melted butter until a sticky dough forms.
- Add chicken & dumplings
- Return shredded chicken to the pot. Drop dumpling dough by spoonfuls over the stew.
- Cover and simmer 15–20 minutes until dumplings are cooked through. Do not lift the lid while cooking, or dumplings may fall apart.
- Serve
- Ladle hot chicken, vegetables, and dumplings into bowls.
Tips & Variations
- Thicker stew: Add 2 tbsp flour or cornstarch to the broth before adding dumplings.
- Herbs: Fresh parsley or thyme adds extra flavor.
- Shortcut version: Use canned cooked chicken and ready-made biscuit dough.
- Vegetable boost: Add peas or corn in the last 5 minutes of cooking.
I can also give you a slow cooker chicken and dumplings version or a creamy stovetop version if you want.
