Chicken and Dumplings – The Ultimate Comfort Bowl

When the air turns crisp and the evenings feel longer, nothing soothes the soul like a steaming bowl of chicken and dumplings. This dish has been a staple of Southern kitchens for generations — a creamy chicken stew brimming with tender vegetables and topped with soft, pillowy dumplings that soak up all that savory goodness. It’s the kind of food that wraps around you like a warm blanket and reminds you of home.

Every family seems to have their own version — some swear by flat dumplings rolled thin like noodles, while others love the drop-style dumplings that puff up into clouds on top of the simmering stew. Whichever way you prefer, the heart of the dish remains the same: simple ingredients, slow-simmered flavors, and the unmistakable comfort that only homemade chicken and dumplings can bring.

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Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups cooked shredded chicken (rotisserie works great)
• 6 cups chicken broth
• 1 cup milk or half-and-half
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 3 tablespoons butter, melted
• 1 cup milk
• 2 tablespoons fresh parsley, chopped

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Instructions:

1. Sauté the Vegetables: In a large Dutch oven or heavy-bottomed pot, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes. Stir in garlic and cook for 1 minute more.
2. Build the Base: Sprinkle flour over the vegetables and stir until coated. Gradually pour in chicken broth while stirring constantly to prevent lumps.
3. Add Chicken and Seasonings: Stir in shredded chicken, thyme, salt, pepper, and the bay leaf. Simmer for 10–15 minutes, letting flavors meld.
4. Creamy Goodness: Slowly add milk or half-and-half, stirring until the broth becomes creamy and slightly thickened. Add peas and let simmer on low.
5. Make the Dumplings: In a mixing bowl, whisk together flour, baking powder, salt, and garlic powder. Stir in melted butter, milk, and parsley until just combined.
6. Drop the Dumplings: Using a tablespoon, drop spoonfuls of dumpling dough on top of the simmering chicken stew. Don’t stir — they’ll steam as they cook.
7. Cover and Steam: Cover the pot tightly with a lid and simmer on low heat for 15 minutes. Resist the urge to lift the lid! This ensures perfectly fluffy dumplings.
8. Check and Serve: Once the dumplings are cooked through and the stew is thick and fragrant, remove the bay leaf and serve hot, garnished with more parsley if desired.

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Tips & Tricks

• For richer flavor, use homemade chicken stock if you have it.
• If your stew feels too thick, add a splash more broth to loosen it.
• Don’t overmix the dumpling batter — a light touch keeps them soft.
• Add a splash of cream at the end for a luxurious texture.

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Variations

• Herb Dumplings: Add chopped rosemary or thyme to the dough for a fragrant twist.
• Vegetarian Version: Swap chicken for mushrooms and chickpeas, and use vegetable broth.
• Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce for a subtle heat.

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Serving Suggestions
Serve this hearty dish with a side of buttered biscuits, a simple green salad, or roasted vegetables. A glass of iced tea or crisp white wine complements it beautifully.

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Storage Information
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or milk to loosen the sauce. Dumplings may absorb more liquid overnight. Freeze the stew without dumplings for best texture, then make fresh dumplings when reheating.

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FAQ
Can I use canned biscuits for dumplings? Yes! They work surprisingly well — just cut into quarters and simmer as usual.
Can I make it in a slow cooker? Absolutely. Add everything except the dumplings to your slow cooker and cook on low for 6–7 hours. Drop dumplings in the last 30 minutes.
What’s the best chicken to use? Rotisserie or leftover roasted chicken is perfect for this recipe.

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History / Fun Facts
Chicken and dumplings date back to the Great Depression, when cooks stretched simple ingredients to feed large families. Dumplings were an affordable way to make a hearty meal filling and satisfying. Over the years, this humble dish became a Southern classic — a symbol of home cooking at its best. It’s been found on Sunday supper tables, at church potlucks, and in countless family recipe boxes passed down through generations.