Description
A comforting and classic recipe for Chicken and Dumplings that features tender shredded chicken in a flavorful broth with fluffy dumplings. This dish is perfect for a cozy dinner on a chilly night.
Ingredients
Scale
For the Chicken Stew:
- 1 pound boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup milk
- 2 tablespoons unsalted butter, melted
Instructions
- Sauté Vegetables: In a large pot, melt 2 tablespoons butter and sauté onion, carrots, and celery until softened. Add garlic and cook for an additional minute.
- Cook Chicken: Add chicken thighs, broth, thyme, parsley, salt, and pepper. Simmer for 30 minutes, then shred the chicken.
- Make Dumplings: In a bowl, mix flour, baking powder, salt, milk, and melted butter. Drop spoonfuls of dough into the pot and cook for 15 minutes.
- Serve: Stir gently and serve hot.
Notes
- Chicken breasts can be used instead of thighs for a leaner option.
- For a thicker broth, add a cornstarch slurry before adding dumplings.
- Fresh herbs can be used in place of dried herbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1¾ cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
