Chicken and Dumplings make perfect Weeknight Comfort Food. On a Deluxe level! Serve this recipe to your family on a cold winter night. This soup simply translates into all things comfort. Creamy sauce. Homemade dumplings. Juicy chicken pieces. Tender vegetables. Yum!
This is a recipe I’ve been making for awhile. Just for fun, the last time I prepared it, I made giant dumplings, with enough for one per bowl. While not quite traditional, I loved the look and of course, it tasted just as good as smaller dumplings. But make whichever you prefer.
The creamy chicken broth in this stew is perfect for times when you’re needing a dose of comfort. And while it comes with a “dumpling” you may also serve a crusty loaf of bread such as Tangy Sourdough or a batch of my Sourdough Dinner Rolls to mop up all that yummy sauce.
Ingredients for Chicken and Dumplings
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Peel and dice the carrots into small pieces. Slice the celery. Mince the sweet onion.
Make the Stew
Place chicken thighs in a large stockpot and cover them with water.
I like to use skin-on and bone-in chicken thighs for this recipe to achieve maximum flavor.
Add to this the prepared carrots, celery, and onion, along with the frozen peas. Add the chicken bouillon cubes, and season with dried thyme and oregano.
Sprinkle with kosher salt and freshly ground pepper as desired. Bring to a boil, then cover and simmer on low heat for 60-90 minutes, until the chicken is fork tender and starting to fall off the bone.
Prepare the Dumplings
While the chicken is cooking, prepare the dumplings.
In a large bowl, sift together the all-purpose flour, baking powder, salt, and dried parsley. Add 1 1/2 cups whole milk, stirring gently to combine. Set aside.
Finish the Stew
When the chicken is fork tender, remove the chicken from the pot and allow to cool on a plate. Remove the skin and bone from the chicken. Shred and place the chicken back in the pot.
In a small bowl prepare a thickening slurry by mixing together the remaining 1/2 cup whole milk and 6 tablespoons of all-purpose flour.
Bring the broth to a gentle boil, and gradually add the slurry to the broth. Whisk to combine.
Drop large spoons of dough (7-8 of them) into the simmering stew. Gently stir to cover and then season the tops with dried parsley, kosher salt, and freshly ground black pepper. Cover the pot and continue to simmer for 15-18 minutes, until the dumplings are cooked through.
To test doneness on your dumplings, simply stick a toothpick into the center of one and if it comes out clean, it is done. You might do this on two or three of them, just to be sure.
Remove the pot from heat, and allow the stew to set uncovered for 10-12 minutes before serving. To serve, ladle soup into individual bowls and top with one large dumpling.
This recipe will serve 6-8 people.
Browse Similar Categories
Chicken and Dumplings
Ingredients
- 6 pieces chicken thighs skin-on, bone-in
- 8 cups water
- 1 cup carrots diced
- 1 cup celery sliced
- 1 medium sweet onion minced
- 1 cup frozen peas
- 4 cubes chicken bouillon
- 2 teaspoons kosher salt
- 2 teaspoons crushed thyme
- 2 teaspoons dried oregano
- 1/2 teaspoon freshly ground black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 cups whole milk divided
- 6 tablespoons all-purpose flour for slurry
- 5 teaspoons dried parsley divided
- salt and freshly ground black pepper for seasoning, to taste
(As an Amazon Associate, I earn from qualifying purchases.)
Instructions Click to Start Cooking
- Gather your ingredients so that you have everything close at hand on the counter or table.
- Peel and dice 1 cup (2.37 dl) carrots into small pieces. Slice 1 cup (2.37 dl) celery. Mince 1 medium (1 medium) sweet onion.
- Place 6 pieces (6 pieces) chicken thighs in a large stockpot and cover them with 8 cups (1.89 l) water.
- Add to this the prepared carrots, celery, and onion, along with 1 cup (2.37 dl) frozen peas. Add 4 cubes (4 cubes) chicken bouillon, and season with 2 teaspoons (9.86 ml) crushed thyme and 2 teaspoons (9.86 ml) dried oregano. Sprinkle with 2 teaspoons (9.86 ml) kosher salt and 1/2 teaspoon (2.46 ml) freshly ground black pepper as desired. Bring to a boil, then cover and simmer on low heat for 60-90 minutes until the chicken is fork tender and easily falls off the bone.
- While the chicken is cooking, prepare the dumplings.In a large bowl, sift together 2 cups (4.73 dl) all-purpose flour, 1 tablespoon (14.79 ml) baking powder, 2 teaspoons (9.86 ml) salt, and 5 teaspoons (24.64 ml) dried parsley.
- Add 1 1/2 cups whole milk, stirring gently to combine. Set aside.
- When the chicken is fork tender, remove the chicken from the pot and allow to cool on a plate. Remove the skin and bone from the chicken. Shred and place the chicken back in the pot.
- In a small bowl prepare a thickening slurry by mixing together the remaining 1/2 cup whole milk and 6 tablespoons (88.72 ml) all-purpose flour.
- Bring the broth to a gentle boil, and gradually add the slurry to the broth. Whisk to combine.
- Drop large spoons of dough (7-8 of them) into the simmering stew. Gently stir to cover and then season the tops with 5 teaspoons (24.64 ml) dried parsley, salt and freshly ground black pepper.
- Cover the pot and continue to simmer for 15-18 minutes, until the dumplings are cooked through.(To test doneness on your dumplings, simply stick a toothpick into the center of one and if it comes out clean, it is done. You might do this on two or three of them, just to be sure.)
- Remove the pot from heat, and allow the stew to set uncovered for 10-12 minutes before serving. Serves 6-8.
Nutrition
Did you make this recipe?
Let me know how it turned out!
