Chicken and Dumplings
This classic chicken and dumplings recipe brings together tender chicken, flavorful broth, and fluffy dumplings for the ultimate comfort meal.
Equipment
- - Large Dutch oven or pot
- Mixing bowls
- - Wooden spoon
- Measuring cups and spoons
Ingredients
- #### For the Stew:
- - 1 tbsp olive oil or butter
- - 1 medium onion diced
- - 2 carrots sliced
- - 2 celery stalks sliced
- - 3 garlic cloves minced
- - 6 cups chicken broth
- - 2 cups shredded cooked chicken
- - 1 tsp dried thyme
- - 1 tsp salt
- - ½ tsp black pepper
- - 1 bay leaf
- - ½ cup heavy cream or milk optional
- - Fresh parsley for garnish
- #### For the Dumplings:
- - 2 cups all-purpose flour
- - 1 tbsp baking powder
- - ½ tsp salt
- - 3 tbsp cold butter
- - ¾ cup milk or buttermilk
Instructions
- Sauté onion, carrot, and celery in butter until soft. Add garlic.
- Pour in broth, add seasonings and chicken. Simmer.
- In a bowl, combine flour, baking powder, salt. Cut in butter. Stir in milk.
- Drop spoonfuls of dough into the simmering stew.
- Cover pot and steam dumplings for 15 mins (no peeking!).
- Stir in cream (optional), garnish, and serve warm.
Notes
- For fluffier dumplings, avoid overmixing the dough.
- Add herbs like rosemary or sage for extra depth.
- Store leftovers for up to 3 days in the fridge.
- Add herbs like rosemary or sage for extra depth.
- Store leftovers for up to 3 days in the fridge.