Chicken and Dumplings

The first time I made chicken and dumplings, I was nursing a stubborn winter cold and desperate for something that felt like a hug from the inside out. My grandmother had mentioned adding a splash of cream to the broth, but in my foggy state, I accidentally poured in half the carton. That happy mistake resulted in the silkiest, most luxurious gravy I've ever tasted, and now I never make it any other way.

Last winter, my neighbor came over unexpectedly during a snowstorm, and I happened to have a batch simmering on the stove. She ended up staying for three hours, just talking and eating bowl after bowl, and we both agreed that some recipes are worth sharing in every sense of the word.

Ingredients

• 2 lbs boneless skinless chicken thighs: Thighs stay tender through long simmering and release more flavor into the broth than breasts ever could
• 2 tbsp unsalted butter and 1 tbsp olive oil: This combination gives you the buttery flavor with a higher smoke point for proper sautéing
• 1 large onion, 3 medium carrots, and 2 celery stalks: The classic mirepoix base that builds the foundation of flavor, so take your time with this step
• 1/4 cup all-purpose flour: This thickens your broth into that velvety consistency that clings to the dumplings
• 6 cups low-sodium chicken broth: Starting with low-sodium lets you control the seasoning since the liquid reduces as it simmers
• 1 cup whole milk or heavy cream: This transforms the stew from ordinary to restaurant-quality creamy
• 1 tsp dried thyme and 1 bay leaf: These herbs give it that classic comfort flavor profile everyone recognizes
• 1 cup frozen peas: They add pops of sweetness and color that brighten up the golden broth
• 2 cups all-purpose flour for dumplings: You want a soft, pillowy dumpling, and all-purpose flour gives you just the right structure
• 1 tbsp baking powder: This is what makes the dumplings puff up beautifully as they steam
• 3/4 cup whole milk: Using whole milk in the dumpling dough makes them tender and rich

Instructions

Build your flavor foundation:

Heat butter and olive oil in a large Dutch oven over medium heat until the butter foams, then add your onion, carrots, and celery. Let them soften and become fragrant for about 5 minutes, stirring occasionally.

Add the aromatic base:

Stir in minced garlic and cook for just 1 minute until you can smell it. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

Create the creamy broth:

Slowly pour in the chicken broth while stirring, then add the chicken chunks, thyme, bay leaf, salt, and pepper. Bring everything to a boil, then cover and simmer on low for 20 minutes until the chicken is tender.

Enrich the stew:

Fish out and discard the bay leaf, then stir in your milk or cream along with frozen peas and fresh parsley. Let it simmer uncovered while you make the dumplings.

Mix the dumpling dough:

Whisk together the flour, baking powder, and salt in a bowl, then stir in melted butter and milk just until combined. The dough should be thick and slightly sticky.

Drop and steam:

Scoop about 2 tablespoons of dough and drop it onto the surface of the gently simmering stew, spacing them apart. Cover tightly and cook for 15 minutes without lifting the lid.

Save

My kids used to fight over who got the most dumplings in their bowl, so I started doubling the dumpling portion just to keep peace at the dinner table. Now it's become a running joke about how this recipe somehow feeds twice as many people as it should.

Making It Your Own

Sometimes I add a splash of dry white wine right after sautéing the vegetables, letting it reduce for a minute before adding the broth. It adds a subtle brightness that cuts through the richness of the cream, especially nice on a heavy winter night.

Timing Is Everything

I've learned to have everything chopped and measured before I start cooking, because the dumplings need to go into simmering liquid immediately after mixing. There's nothing worse than having the dough ready but the stew still at a rolling boil.

Serving Suggestions

This is one of those meals that needs nothing more than a simple green salad with a bright vinaigrette to cut through the richness. The stew is substantial enough to stand alone as the star of your table.

• A crusty baguette for soaking up every last drop of the creamy broth
• A crisp white wine like Sauvignon Blanc pairs beautifully with the creamy flavors
• Leftovers reheat perfectly for lunch the next day, if you have any

Save

There is something deeply satisfying about watching steam rise from a bowl of this stew, dumplings still puffing slightly, knowing that comfort is just a spoonful away.

Recipe Questions & Answers

→ How do I know when the dumplings are cooked through?

The dumplings are done when they're puffed and firm to the touch, usually after about 15 minutes of covered simmering. Avoid lifting the lid during cooking as the trapped steam is essential for proper rising and texture.

→ Can I make this ahead of time?

The stew base can be made ahead and refrigerated for up to 2 days, but it's best to add and cook the dumplings just before serving. Reheat the stew gently, bring to a simmer, then drop in fresh dumpling batter.

→ Why are my dumplings dense or heavy?

Overmixing the dough develops gluten and creates tough dumplings. Stir just until combined. Also ensure your simmer is gentle—vigorous boiling can break apart the dumplings before they set.

→ Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work well. They'll cook slightly faster than thighs, so check for doneness around 15-18 minutes of simmering. Thighs tend to stay more tender during longer cooking.

→ What vegetables can I add to the stew?

Beyond the classic carrots, celery, and onions, try adding diced potatoes, parsnips, or green beans. Frozen peas work beautifully as in this version. Add hearty vegetables early, delicate ones like peas in the last few minutes.

→ Can I make this gluten-free?

Use a 1:1 gluten-free flour blend for both the stew thickening and dumplings. Results may vary slightly in texture, but the flavor remains excellent. Ensure your broth and other ingredients are certified gluten-free.