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Here’s a classic Chicken and Dumplings recipe — hearty, creamy, and perfect for a comforting meal. This version includes tender chicken, a rich broth, and fluffy drop dumplings. No canned soup involved!
Homestyle Chicken and Dumplings
Ingredients:
For the Chicken Stew:
1 tablespoon olive oil or butter
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
3 cups cooked, shredded chicken (rotisserie works great)
1/2 cup heavy cream or milk
1 teaspoon dried thyme
Salt and black pepper to taste
Optional: 1/2 teaspoon poultry seasoning or a bay leaf
For the Dumplings:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional)
3/4 cup whole milk
3 tablespoons butter, melted
Instructions:
Make the Chicken Stew:
Sauté veggies: In a large pot or Dutch oven, heat oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes. Add garlic and cook 1 minute more.
Make a roux: Sprinkle flour over the veggies and stir well, cooking for 1–2 minutes.
Add broth & chicken: Slowly add chicken broth while stirring. Bring to a simmer. Add chicken, thyme, salt, pepper, and cream. Let simmer on low while you make the dumplings.
Make the Dumplings:
In a bowl, mix flour, baking powder, salt, and garlic powder (if using). Stir in milk and melted butter just until combined (don’t overmix).
Add Dumplings & Finish:
Drop dumplings: Use a spoon or cookie scoop to drop tablespoon-sized dollops of dough onto the simmering stew. Space them out a bit — they’ll expand!
Simmer covered: Cover the pot with a tight lid and simmer gently (do not lift the lid!) for 15 minutes. The dumplings will steam and cook through.
Check & serve: Remove lid, check that dumplings are cooked through (they should be fluffy inside, not doughy), and serve hot.
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