Here’s a classic Chicken and Dumplings recipe—comforting, creamy, and hearty 🍗🥣
Chicken and Dumplings
Ingredients (serves 4–6)
For the chicken stew:
- 2 lbs bone-in chicken (thighs or breasts)
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt & pepper, to taste
- 2 tbsp butter or oil
For the dumplings:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 tbsp butter, melted
Instructions
- Cook chicken
- In a large pot, heat butter or oil over medium heat.
- Add chicken, carrots, celery, and onion. Sauté 5 minutes.
- Add garlic, thyme, salt, pepper, and chicken broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until chicken is cooked.
- Make dumpling dough
- In a bowl, mix flour, baking powder, and salt.
- Stir in milk and melted butter until just combined (do not overmix).
- Add dumplings
- Remove chicken from pot and shred it, discarding bones.
- Drop spoonfuls of dumpling dough into simmering broth.
- Cover and cook 10–12 minutes without lifting the lid, until dumplings are cooked through.
- Combine & serve
- Return shredded chicken to the pot. Stir gently to combine.
- Adjust seasoning and serve hot.
Tips & Variations
- Shortcut version: Use cooked rotisserie chicken instead of raw.
- Vegetables: Add peas, corn, or potatoes for extra heartiness.
- Herbs: Fresh parsley or dill adds brightness at the end.
- Creamy version: Stir in ½ cup cream for a richer broth.
I can also give a slow cooker chicken and dumplings version that cooks hands-off all day if you want.
