Chicken and Dumplings
Two weeks ago we talked about how to make Homemade Chicken Stock. In the next several posts I’ll be sharing several of my favorite soup recipes that use chicken stock as a base, starting with last week’s Chicken Tortilla Soup.
According to the calendar, today is the first day of spring! To say I am excited to be moving out of winter would be a huge understatement. So why in the world am I featuring a recipe for comfort food?! Chicken Stew with Dumplings is a warm bowl of chicken and vegetables simmered in a rich broth and topped with fluffy dumplings. It is the perfect meal for a wet, cold day. Hm. Good thing we still have plenty of those with a Pacific Northwest spring. Use one of them as the perfect excuse to make this recipe.
This dish is a flavorful one-bowl meal. And the best part? The dumplings can be stirred together in one mixing bowl, and the stew simmered in one pot. A filling dinner with only a few dishes? Now that’s a beautiful combination. If dumplings call to mind dense, gummy blobs of dough… forget it. These really are light, fluffy biscuits that cook in the broth.
Like most soup/stew recipes, this one is really flexible. Feel free to mix and match the ingredients. Less carrots. More onions. Add garlic. Omit the potatoes. Whatever floats your boat. I just tried to keep the ingredient list and steps as simple as possible for this recipe. And depending on how many mouths you are feeding, you could also bump up the amount of chicken or broth. Flexible.
The one thing I wouldn’t mess with is the covered/uncovered cooking times. I stick to them like glue and get perfect dumplings every single time.
This is another great recipe to put Homemade Chicken Stock to use. So on the next rainy day, kick off those boots and start simmering a comforting pot of chicken stew. Your family will be thrilled. Even if it is spring.
Chicken and Dumplings
2 c. cooked chopped chicken (or 2-3 lb. raw chicken pieces & 5 c. water)
4 c. chicken stock
4 new red potatoes, chopped
2 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
5 oz. frozen peas
salt & pepper, to taste
1 1/2 c. flour
2 t. baking powder
3/4 t. salt
3 T. butter
3/4 c. milk
- If using raw chicken, place the pieces in a large pot and cover with 5 cups of water. Cover and cook over medium heat until tender. Remove chicken from broth; skim fat. Remove chicken from bones (if any); return to broth.
- If using cooked chicken, place in a large pot and add 4 cups of chicken stock and 1 cup of water.
- Add chicken stock and remaining stew ingredients. Cover; cook over medium heat until the vegetables are tender but not falling apart (15-20 min). Add salt and pepper to taste.
- In a medium bowl, stir together the flour, baking powder, and salt. Cut in the butter with a pastry blender or cheese grater until the mixture is crumbly. Stir in the milk.
- Drop dumplings by large tablespoonfuls (size-30 cookie scoop) into the hot stew. Cook, uncovered, for 10 min. Cover; cook 10 more minutes, until the dumplings are tender and cooked through.
Cookie scoops, like this Norpro Stainless Steel Cookie Scoop Set (Amazon) are one of the most versatile kitchen tools I own. I have these three sizes and use all of them often. You can also purchase individual scoops. They are perfect for scooping cookie dough, meatballs, Basil Pesto, muffin batter, Quinoa Patties, or… dumplings!
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