Chicken and Dumplings
Hearty, soul-warming stew with tender shredded chicken and pillowy drop dumplings in a rich, creamy broth.
Details
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp butter
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3/4 cup whole milk
- 3 tbsp melted butter
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes until softened.
- 2
Add garlic and cook 30 seconds. Add chicken broth, thyme, and chicken thighs. Bring to a boil, then reduce to a simmer.
- 3
Cook for 20 minutes until chicken is cooked through. Remove chicken and shred with two forks.
- 4
Return shredded chicken to the pot. Stir in heavy cream.
- 5
Make dumplings: Whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined.
- 6
Drop heaping spoonfuls of dumpling dough into the simmering stew. Cover and cook for 12-15 minutes without lifting the lid — dumplings should be fluffy and cooked through.
- 7
Garnish with fresh parsley and serve immediately.
About This Recipe
A quintessential comfort food, Chicken and Dumplings holds a cherished place in American culinary history, particularly within the Southern tradition. This hearty stew embodies resourcefulness and warmth, originating from humble kitchens where cooks stretched simple ingredients into a deeply satisfying meal. What truly elevates this dish beyond a mere chicken soup is the ingenious inclusion of pillowy, tender drop dumplings, which cook directly in the savory, rich broth, thickening it beautifully and absorbing all its nuanced flavors. The key techniques here involve building a robust flavor base with a classic mirepoix and garlic, simmering chicken until it’s fork-tender for easy shredding, and, most critically, mastering the delicate art of dumpling making. For the tenderest dumplings, avoid overworking the dough; a light hand ensures they remain cloud-like rather than dense. Boneless, skinless chicken thighs provide superior juiciness, and using heavy cream enriches the broth to a luxurious, velvety consistency. While variations abound, some cooks might add a splash of white wine to the sautéed aromatics, incorporate a pinch of sage with the thyme, or even use buttermilk in the dumplings for a subtle tang. Serve this soulful dish with a bright, crisp green salad dressed in a vinaigrette to cut through the richness, or alongside a simple cornbread to sop up every last drop of the delectable broth.
Tips & Tricks
- • To ensure your dumplings are light and fluffy, resist the urge to overmix the dough; stir just until the dry ingredients are moistened, and drop them gently into the simmering broth without crowding the pot.
- • For a lighter version of the broth, you can substitute half-and-half or even evaporated milk for the heavy cream, though it will result in a slightly less rich consistency.
- • Chicken and Dumplings is best enjoyed fresh, as the dumplings can absorb too much liquid and become soggy if stored for extended periods. If making ahead, prepare the stew up to the point of adding dumplings, then prepare and cook them just before serving or reheating.
- • Enhance the meal by pairing it with a simple, peppery side of steamed green beans or a bright, citrus-dressed arugula salad to balance the comforting richness of the stew.
Nutrition Facts
Per serving (approximate)