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–+ servings

Chicken and Dumplings

A comforting and classic dish featuring tender chicken and fluffy dumplings simmered in a rich, savory broth.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 120 kcal

Ingredients
  

For the Chicken Stew:

  • 0.5 cup all-purpose flour
  • 1.5 teaspoons salt
  • 0.5 teaspoons black pepper
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 cups chopped carrots (about 2 medium)
  • 2 cups chopped celery stalks (about 2 medium)
  • 4 cups chicken broth
  • 0.5 cup heavy cream
  • 2 tablespoons fresh parsley, chopped

For the Dumplings:

  • 2 cups all-purpose flour
  • 1 tablespoons baking powder
  • 0.5 teaspoons salt
  • 0.75 cups milk
  • 2 tablespoons unsalted butter, melted

Instructions
 

Preparation Steps

  • In a shallow dish, combine the 0.5 cup flour, 1.5 teaspoons salt, and 0.5 teaspoons pepper. Dredge chicken pieces in the flour mixture, shaking off any excess.
  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
  • Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
  • Return the chicken to the pot. Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes, or until chicken is cooked through.
  • While the stew is simmering, prepare the dumplings. In a medium bowl, whisk together the 2 cups flour, baking powder, and 0.5 teaspoons salt. In a separate small bowl, whisk together the milk and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Stir the heavy cream and chopped parsley into the chicken stew. Bring to a gentle simmer.
  • Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot tightly and cook for 15-20 minutes, or until dumplings are puffed and cooked through. Do not lift the lid during this time.
  • Serve hot.

Notes

This recipe is easily adaptable. You can add other vegetables like peas or corn. For a richer flavor, you can use a combination of chicken broth and water.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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