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Classic Chicken and Dumplings

Close-up of fluffy dumplings nestled in a rich broth with chicken, carrots, and peas in a Dutch oven.
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A comforting and hearty dish featuring tender chicken in a rich broth with soft, fluffy dumplings. This recipe provides a reliable base method for a satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup chopped yellow onion
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Return chicken to the pot. Pour in chicken broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.
  4. In a small bowl, whisk together flour and cold water until smooth. Gradually stir this mixture into the simmering broth to thicken. Cook for 2-3 minutes until the broth has thickened.
  5. While the broth simmers, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, and salt.
  6. In a separate small bowl, whisk together milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  7. Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot and cook for 15-20 minutes, without lifting the lid, until dumplings are puffed and cooked through.
  8. Serve hot.

Notes

  • For a creamier stew, you can stir in 1/2 cup of heavy cream at the end of cooking.
  • If you prefer a richer flavor, use chicken thighs instead of breasts.
  • Ensure the lid stays on while the dumplings cook to allow them to steam properly.
  • This dish is a great candidate for meal planning and can be frozen for later.

Nutrition

Find it online: https://delicerecipe.com/chicken-and-dumplings/