Introduction
Chicken and Dumplings is a classic Southern comfort dish, perfect for family gatherings, chilly evenings, or when craving a warm, hearty meal. Its creamy broth, tender chicken, and fluffy dumplings create a soul-satisfying experience. Served in a white ceramic bowl, garnished with fresh parsley, this Chicken and Dumplings creates a cozy, inviting aesthetic. This recipe delivers a traditional dish, adaptable for dietary preferences, best served hot for a comforting, fulfilling experience.
Ingredients
For the Stew:
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup frozen peas (optional, for color)
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup whole milk
- 2 tbsp unsalted butter, melted
Serving:
- Optional: Chopped fresh parsley
- Suggested Accompaniments: Crusty bread, green salad
- Suggested Pairings: Iced tea, white wine
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large pot or Dutch oven, mixing bowl, whisk
Step-by-Step Process
- Cook Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces, season with a pinch of salt and pepper, and cook for 5-6 minutes until browned. Remove to a plate.
- Sauté Vegetables: In the same pot, add onion, carrots, and celery. Cook for 5-6 minutes, stirring, until softened. Add garlic and cook for 1 minute until fragrant.
- Make Broth: Sprinkle flour over vegetables, stirring to coat, and cook for 1-2 minutes. Gradually whisk in chicken broth, ensuring no lumps form. Add milk, thyme, salt, and pepper. Bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Simmer Stew: Return the chicken to the pot, add peas if using, and simmer gently for 10 minutes, stirring occasionally, until the chicken is cooked through and flavors meld.
- Make Dumpling Dough: In a medium bowl, whisk flour, baking powder, and salt. Stir in milk and melted butter until just combined; do not overmix for fluffy dumplings.
- Cook Dumplings: Drop tablespoon-sized portions of dough into the simmering stew, spacing evenly. Cover the pot tightly and simmer for 15-18 minutes without lifting the lid until the dumplings are puffed and cooked through (test with a toothpick).
- Serve: Ladle into a white ceramic bowl. Garnish with parsley. Serve hot with crusty bread, green salad, iced tea, or white wine.
Tips for Better Chicken and Dumplings
- Use chicken thighs for a juicier texture; breasts work but may dry out.
- Don’t lift the lid while dumplings cook to trap steam for fluffiness.
- Cut vegetables uniformly for even cooking.
- Whisk the flour-broth mixture well to avoid lumps in the broth.
- Simmer gently to prevent dumplings from breaking apart.
- Taste the broth before adding dumplings; adjust salt or thyme as needed.
- Use fresh baking powder for light, airy dumplings.
- Enhance aesthetic: Sprinkle parsley generously and serve in a white ceramic bowl for a cozy look.
Variations and Customization
- Gluten-Free Chicken and Dumplings: Use a 1:1 gluten-free flour for broth and dumplings, and ensure broth is gluten-free.
- Vegetarian Chicken and Dumplings: Replace chicken with mushrooms or tofu and use vegetable broth.
- Low-Fat Chicken and Dumplings: Use skim milk, reduce butter to 1 tbsp, and use chicken breast.
- Spicy Chicken and Dumplings: Add 1/4 tsp cayenne or 1 diced jalapeño with vegetables.
- Herbed Chicken and Dumplings: Add 1 tbsp fresh dill or rosemary to the dumpling dough.
- Low-Sodium Chicken and Dumplings: Use low-sodium broth and reduce salt to 1/4 tsp.
- Creamy Chicken and Dumplings: Add 1/4 cup heavy cream to the broth for a richer texture.
- Veggie-Packed Chicken and Dumplings: Add 1 cup diced potatoes or green beans with carrots.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 3 days.
- Reheat gently on the stovetop over low heat with a splash of broth, stirring, or microwave for 1-2 minutes.
- Freeze without dumplings in an airtight container for 2 months; thaw in the fridge, reheat, and add fresh dumplings.
- Serve hot for the best texture; cold stew thickens, and dumplings soften.
- Use leftovers as a pot pie filling or over mashed potatoes.
- Don’t leave at room temperature for over 2 hours.
- Pair with light sides, like salad, to balance richness.
- Presented in a white ceramic bowl with parsley for an inviting charm.
Nutritional Information
Based on 6 servings (1.5 cups each, with peas):
- Calories: 450 kcal
- Total Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 650mg
- Total Carbohydrates: 42g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 28g
- Vitamin A: 60% Daily Value
- Vitamin C: 25% Daily Value
- Calcium: 15% Daily Value
- Iron: 15% Daily Value
Note: Values vary by brand. These are high in protein and moderate in fat; try low-fat or vegetarian versions. Serve with veggies for balance.
Conclusion
This Chicken and Dumplings recipe offers a hearty, comforting dish perfect for any occasion. It turns simple ingredients into a Southern classic. Its easy preparation and cozy presentation make it a favorite. The tender chicken and fluffy dumplings, with fresh garnishes, delight every time. It’s sure to be a cherished recipe, loved for its soul-warming appeal.
Chicken and Dumplings Recipe: Hearty and Comforting
Hearty Chicken and Dumplings with fluffy dumplings.
Ingredients
- 1.5 lbs chicken thighs cubed
- 2 tbsp olive oil
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- ¼ cup flour
- 4 cups chicken broth
- 1 cup milk
- 1 tsp thyme
- ½ tsp salt
- ¼ tsp pepper
- 1 cup peas optional
- 1 ½ cups flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 tbsp butter melted
- Optional: Parsley
- Suggested Pairings: Salad iced tea
Instructions
- Brown chicken in oil for 5-6 minutes; remove.
- Sauté onion, carrots, and celery for 5-6 minutes; add garlic and cook for 1 minute.
- Stir in flour for 1-2 minutes; whisk in broth, milk, thyme, salt, and pepper; simmer for 5 minutes.
- Add chicken and peas; simmer for 10 minutes.
- Mix dumpling dough; drop by tbsp into the stew, cover, and simmer for 15-18 minutes.
- Garnish with parsley; serve with salad and tea.
Notes
- Don’t lift the lid while dumplings cook.
- Store in the fridge for 3 days or freeze the stew for 2 months.
- Try a vegetarian variation.
- Pair with bread.
