Chicken and Dumplings Recipe

Chicken and Dumplings is a comforting and hearty dish that’s perfect for chilly days or when you need a meal that feels like a warm hug. It’s not overly complicated but offers a depth of flavor that’s undeniably delicious.

I think it’s the perfect dish for any time of the year, and if you’re not a fan of traditional dumplings, feel free to make adjustments. It will still be undeniably delicious! If you’re looking for a savory, hearty meal that’s not overly heavy, you’ve come to the right place. When you make a flavorful chicken stew and pair it with fluffy, pillowy dumplings, you get the perfect comfort food. The addition of fresh herbs just sends it over the top. I’ve really been in the mood for a comforting meal, and this dreamy dish reminds me of cozy evenings and family gatherings. Not a fan of dumplings? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed:

• Large pot or Dutch oven
• Mixing bowls
• Whisk
• Wooden spoon
• Measuring cups and spoons
• Ladle

Ingredients:

For the Chicken Stew:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• Salt and pepper to taste

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 3/4 cup milk
• 3 tablespoons unsalted butter, melted

Directions:

Prepare the Chicken Stew:

1. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Add Garlic and Herbs: Add the minced garlic, thyme, and rosemary. Cook for another minute until fragrant.
3. Create the Roux: Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes to remove the raw flour taste.
4. Add Broth: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a boil.
5. Simmer: Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the broth thickens slightly.
6. Add Chicken and Peas: Stir in the shredded chicken and frozen peas. Season with salt and pepper to taste. Keep the stew simmering while you prepare the dumplings.

Prepare the Dumplings:

1. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and dried parsley.
2. Add Wet Ingredients: Pour in the milk and melted butter. Stir until just combined. The dough will be thick and slightly sticky.
3. Form Dumplings: Using a spoon, drop small spoonfuls of the dough onto the simmering stew. Space them apart slightly as they will expand while cooking.

Cook and Serve:

1. Cook Dumplings: Cover the pot and let the dumplings cook for 15-20 minutes, or until they are puffed up and cooked through. Do not uncover the pot during this time, as the steam is essential for cooking the dumplings.
2. Check for Doneness: Insert a toothpick into one of the dumplings; if it comes out clean, they are ready.
3. Serve: Ladle the chicken stew and dumplings into bowls and enjoy this comforting, hearty meal.

Note:

Chicken and Dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of extra broth if needed.