Chicken and Dumplings
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 6
Ingredients
For the Chicken Stew:
- 1 whole chicken (about 3 to 4 pounds), cut into pieces
- 8 cups chicken broth
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ cup heavy cream (optional, for richer broth)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup unsalted butter, cold and cubed
- ¾ cup whole milk
Directions
- Cook the Chicken:
Place chicken pieces in a large pot and cover with chicken broth. Bring to a boil over medium-high heat, then reduce heat and simmer for 30–40 minutes, until chicken is cooked through and tender. Remove chicken, let cool slightly, then shred or chop the meat. Discard bones and skin. Set aside. - Make the Broth Base:
In the same pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes. Stir in salt, pepper, thyme, and bay leaf. Add the shredded chicken back to the pot. Pour in the broth and bring to a simmer. - Prepare the Dumplings:
In a large bowl, whisk together flour, baking powder, and salt. Cut in the butter with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in milk until just combined — do not overmix. - Cook the Dumplings:
Drop tablespoon-sized portions of dough into the simmering stew. Cover the pot tightly and cook for 15 minutes without lifting the lid (this allows dumplings to steam). - Finish the Dish:
Remove the lid and check dumplings for doneness — they should be fluffy and cooked through. Stir in heavy cream if desired for a creamier texture. Adjust seasoning with salt and pepper to taste. - Serve:
Ladle chicken, dumplings, and broth into bowls. Serve hot and enjoy classic Southern comfort!