Chicken and Dumplings Recipe

American · Main course · 65 min total

A comforting Southern classic featuring tender chicken in a creamy broth topped with fluffy, drop-style dumplings.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 cup water
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste
• For dumplings: 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 4 tablespoons unsalted butter, melted

Instructions

1. In a large pot, combine chicken thighs, chicken broth, and water. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15 minutes. Remove chicken, let cool slightly, then shred. Reserve broth.
2. In the same pot, melt butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and thyme; cook 1 minute.
3. Sprinkle flour over vegetables and stir, cooking for 2 minutes. Gradually whisk in reserved broth, scraping up any browned bits. Bring to a simmer and cook until thickened, about 5 minutes.
4. Stir in heavy cream, shredded chicken, and frozen peas. Season with salt and pepper. Keep warm over low heat.
5. Make dumplings: In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined (do not overmix).
6. Drop spoonfuls of dumpling batter onto the simmering stew (about 12 dumplings). Cover and cook without lifting the lid for 15 minutes, until dumplings are puffed and cooked through.
7. Garnish with parsley and serve immediately.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Do not overmix the dumpling batter; lumps are okay for tender dumplings.

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