Chicken and dumplings

Here’s a classic Chicken and Dumplings recipe 🍗🥟

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Ingredients (serves ~4–6)

For the chicken stew

• 1 whole chicken (3–4 lbs) or 4–5 bone-in chicken breasts/thighs
• 6 cups chicken broth
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp dried thyme or 2 tsp fresh thyme
• Optional: 1 bay leaf

For the dumplings

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup milk
• 4 tbsp butter, melted

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Instructions

1. Cook the chicken
   • In a large pot, place chicken and cover with chicken broth.
   • Add onion, carrots, celery, garlic, thyme, salt, and pepper.
   • Bring to a boil, reduce heat, and simmer 45–50 minutes until chicken is cooked through.
2. Shred chicken
   • Remove chicken from broth, let cool slightly, and shred the meat (discard bones and skin).
   • Keep vegetables and broth in the pot.
3. Make dumplings
   • In a bowl, mix flour, baking powder, and salt.
   • Stir in milk and melted butter until a sticky dough forms.
4. Cook dumplings
   • Bring chicken broth back to a simmer.
   • Drop spoonfuls of dumpling dough into simmering broth.
   • Cover and cook 12–15 minutes, do not lift the lid during cooking, until dumplings are puffed and cooked through.
5. Finish the dish
   • Add shredded chicken back to the pot, stir gently.
   • Taste and adjust seasoning.
6. Serve
   Serve hot with extra broth. Optional: garnish with fresh parsley.

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Tips

• For extra creamy stew, stir in ½ cup heavy cream before serving.
• You can also add peas or corn for added veggies.
• For a shortcut, use store-bought biscuit dough instead of making dumplings from scratch.

I can also give a slow-cooker version or a southern-style flaky dumplings version if you want.