Save A comforting, hearty dish featuring tender chicken simmered with vegetables and fluffy dumplings in a rich, savory broth.
This classic dish has been a family favorite for years, bringing warmth and joy to every table.
Ingredients
- Chicken Stew: 2 lbs (900 g) bone-in skinless chicken thighs, 8 cups (2 liters) low-sodium chicken broth, 2 tbsp olive oil, 1 large yellow onion diced, 3 medium carrots sliced, 3 celery stalks sliced, 3 cloves garlic minced, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt plus more to taste, 1/2 tsp black pepper, 1/2 cup (120 ml) heavy cream optional for richness, 1/4 cup (8 g) chopped fresh parsley
- Dumplings: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 3 tbsp unsalted butter cold and cubed, 3/4 cup (180 ml) whole milk, 2 tbsp chopped fresh parsley optional
Instructions
- Step 1:
- Heat the olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Step 2:
- Add chicken thighs to the pot. Pour in the chicken broth. Stir in bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
- Step 3:
- Remove the chicken from the pot. Discard bay leaves. Shred the chicken meat with two forks discarding bones. Return shredded chicken to the pot.
- Step 4:
- Optional Stir in heavy cream for a richer broth. Adjust seasoning with salt and pepper to taste. Keep at a low simmer.
- Step 5:
- While the stew simmers, prepare the dumplings In a mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add milk and parsley, stirring just until combined do not overmix.
- Step 6:
- Drop spoonfuls of the dumpling batter about 2 tablespoons each onto the simmering stew, covering the surface. Cover the pot tightly with a lid and simmer on low for 15 minutes. Do not lift the lid during this time to allow dumplings to steam.
- Step 7:
- Check dumplings for doneness they should be firm and cooked through. Scatter chopped parsley over the stew and serve hot.
Save Sharing this meal has always brought our family together around the table, filled with laughter and stories.
Required Tools
Large Dutch oven or soup pot, Mixing bowl, Pastry cutter or fork, Ladle
Allergen Information
Contains Wheat (flour), Milk (butter, milk, cream). May contain Celery. Double-check broth ingredients and all labels for potential allergens if needed.
Nutritional Information
Calories 430, Total Fat 18 g, Carbohydrates 36 g, Protein 31 g per serving
Save This classic chicken and dumplings recipe is perfect for cozy evenings and will quickly become a household staple.
Recipe Questions & Answers
- → How do I ensure the chicken stays tender?
Simmer the chicken gently and avoid boiling vigorously. Slow cooking in broth breaks down fibers for tender meat.
- → Can I make dumplings fluffier?
Use cold butter cut into flour and avoid overmixing. Dropping batter gently and steaming keeps dumplings light and airy.
- → Is heavy cream necessary in the broth?
Heavy cream is optional. It adds richness but omitting it results in a lighter, still flavorful broth.
- → What herbs enhance this dish best?
Bay leaves and thyme provide earthy, aromatic notes that complement the chicken and vegetables well.
- → How to store leftovers properly?
Refrigerate in a sealed container for up to three days. Reheat gently to maintain dumpling texture and broth flavor.