Chicken and Dumplings

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Description
This hearty dish features tender shredded chicken simmered in a rich, savory broth loaded with veggies and topped with fluffy, pillowy dumplings. It’s warm, satisfying, and perfect for chilly nights, sick days, or whenever you need something soothing and homey.

Origin
Chicken and dumplings is a Southern comfort food staple, though its roots can be traced to early European settlers. The dish gained popularity in the U.S. during the Great Depression as an affordable, filling meal using simple pantry ingredients.

Ingredients with Quantities

For the Chicken Stew:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie works great)
  • ½ cup heavy cream or milk
  • 1 tsp salt (to taste)
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • 1 bay leaf (optional)

For the Dumplings:

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tbsp unsalted butter, melted
  • ½ cup milk

Optional Ingredients

  • 1 cup frozen peas (stirred in at the end)
  • ¼ tsp poultry seasoning
  • Fresh chopped herbs (parsley or chives for garnish)
  • A splash of lemon juice for brightness

Instructions

  1. Sauté the veggies: In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes. Add garlic and sauté 1 minute more.
  2. Make the broth: Stir in chicken broth, shredded chicken, seasonings, and bay leaf. Bring to a gentle simmer and let cook for about 10 minutes.
  3. Add cream: Stir in heavy cream or milk. Taste and adjust seasoning if needed. Keep at a gentle simmer (not a rolling boil) while you prepare dumplings.
  4. Make the dumplings: In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until a soft dough forms. Do not overmix.
  5. Add dumplings to stew: Drop heaping tablespoons of dough directly into the simmering broth. Cover with a tight-fitting lid and simmer for 15 minutes — no peeking! The steam helps the dumplings cook light and fluffy.
  6. Finish & serve: Discard bay leaf. Optional: Stir in peas or herbs before serving. Ladle into bowls and serve warm.

Tips for Success
Don’t lift the lid while the dumplings are cooking — it’s key to keeping them fluffy! If you want richer flavor, sauté the veggies in a little bacon fat or add a touch of bouillon. For a thicker broth, stir in a slurry of cornstarch and water or mash a few cooked potatoes into the soup.

Recommendations
Serve with a side of crusty bread or over mashed potatoes for extra comfort. Pairs well with sweet tea or a chilled glass of Chardonnay. Leftovers taste even better the next day!

Nutrition per serving (based on 6 servings, approximate)
Calories: 420
Fat: 22g
Saturated Fat: 11g
Carbohydrates: 32g
Protein: 22g
Sugar: 4g
Fiber: 3g
Sodium: 580mg

Want a crockpot version, gluten-free dumplings, or a shortcut using biscuit dough? I’ve got you — just let me know your style!

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