Chicken and Dumplings

My grandmother's house always smelled like thyme and simmering broth on gray Sunday afternoons. She'd let me stand on a stepstool to drop the dumpling dough into the pot, warning me not to lift the lid no matter how curious I got. Now whenever rain streaks against the kitchen window, I find myself reaching for the same ingredients, letting that familiar warmth take over the house.

Last winter my neighbor came over shivering after her furnace broke. I had this bubbling away on the stove, and we sat at my kitchen table sharing bowls while she warmed up. She texted me the next morning asking for the recipe, saying it was exactly what she needed. Sometimes food really is the simplest form of comfort.

Ingredients

• 2 lbs chicken thighs: Thighs stay tender longer than breasts and add more richness to the broth
• 2 tbsp butter and 1 tbsp olive oil: This combo prevents butter from burning while adding depth
• 1 large onion, 3 carrots, 2 celery stalks: The classic mirepoix foundation builds layers of flavor
• 3 cloves garlic: Minced fresh because nothing replaces that aromatic punch
• 1/4 cup flour: Creates the silky thickened base that makes this a proper stew
• 6 cups chicken broth: Low-sodium lets you control the seasoning perfectly
• 1 cup whole milk or cream: Cream makes it indulgent, milk keeps it lighter but still velvety
• 1 tsp dried thyme and 1 bay leaf: These herbs quietly work their magic in the background
• 1 cup frozen peas: Added late so they stay bright and sweet
• 2 cups flour for dumplings: All-purpose gives the fluffiest texture without being dense
• 1 tbsp baking powder: The secret to dumplings that puff up like little clouds
• 2 tbsp melted butter and 3/4 cup milk: Adds richness and tenderness to the dough

Instructions

Build the flavor foundation:

Melt butter with olive oil in your Dutch oven over medium heat, then add onion, carrots, and celery. Let them soften for about 5 minutes until they smell sweet and fragrant.

Wake up the aromatics:

Stir in minced garlic and cook just one minute until you can really smell it. Watch closely so it does not brown or turn bitter.

Create the base:

Sprinkle flour over the vegetables and stir constantly for two minutes. The flour will look pasty at first but will melt into the broth later.

Add the liquid:

Pour in the chicken broth gradually while stirring, working out any lumps. The mixture will thicken beautifully as it simmers.

Simmer the stew:

Add chicken chunks, thyme, bay leaf, salt, and pepper. Bring to a boil then reduce heat, cover, and let it gently simmer for 20 minutes until the chicken is tender.

Finish the stew base:

Pull out the bay leaf, then stir in milk or cream, frozen peas, and parsley. Let it simmer uncovered while you make the dumpling dough.

Mix the dumpling dough:

Whisk flour, baking powder, and salt in a bowl. Stir in melted butter and milk just until combined. The dough should be thick and sticky.

Drop the dumplings:

Scoop about two tablespoons of dough per dumpling and drop them onto the bubbling stew. Space them out so they have room to expand.

Steam them covered:

Put the lid on tight and do not lift it for 15 minutes. The trapped steam cooks the dumplings from above while the stew bubbles below.

Serve and enjoy:

Taste and adjust salt or pepper if needed. Ladle into bowls, sprinkle with fresh parsley, and serve while piping hot.

Pin It

My husband claims he fell in love with me over this stew. We had been dating maybe three months when a snowstorm kept us inside all weekend. This pot simmered away for hours, and we ate it in sweatpants watching movies. Sometimes the best dates happen right in your own kitchen.

Making It Ahead

The stew base freezes beautifully for up to three months. Just skip adding the dumplings and freeze the cooled stew in portions. When you are ready to serve, thaw and reheat, then drop in fresh dumplings for that just-made texture.

Dumpling Secrets

Overworking the dough makes tough, chewy dumplings. Stir the wet and dry ingredients together just until no flour streaks remain. The dough should look shaggy and rough, not smooth. That rustic texture translates to the fluffiest result.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through the richness. Crusty bread is always welcome for soaking up every last drop. I also love serving this with a glass of chilled white wine.

• Let the stew rest for 5 minutes before serving so it thickens slightly
• Have extra pepper at the table, it brightens the whole dish
• This recipe doubles easily if you are feeding a crowd

Pin It

There is something profoundly satisfying about ladling steaming portions into bowls and watching everyone lean in a little closer. This is the kind of food that makes people feel at home.

Recipe FAQs

→ Can I use leftover cooked chicken?

Yes, leftover rotisserie or cooked chicken works perfectly. Add it during the last 10 minutes of simmering to heat through without overcooking the meat.

→ Why are my dumplings dense or heavy?

Overmixing the dough creates dense dumplings. Stir ingredients just until combined and drop onto simmering liquid immediately. Don't lift the lid while steaming.

→ Can I make this ahead of time?

Prepare the stew base up to 2 days ahead. Store dumpling dough separately and drop into reheated stew just before serving for best texture.

→ What vegetables work best in this dish?

Classic mirepoix vegetables—onions, carrots, celery—are traditional. You can also add mushrooms, parsnips, or green beans based on preference.

→ How do I store and reheat leftovers?

Refrigerate in airtight containers for 3-4 days. Reheat gently on the stovetop, adding a splash of broth to restore consistency. Dumplings may soften slightly.

→ Can I freeze chicken and dumplings?

Freeze the stew base without dumplings for up to 3 months. Dumplings don't freeze well, so make fresh when reheating the thawed stew.