Soups & Stews

Chicken and Dumplings

Experience the ultimate comfort food with this creamy, rich chicken stew topped with light and airy buttermilk dumplings. This one-pot meal is packed with tender chicken and fresh vegetables for a hearty dinner that feels like a warm hug in a bowl.

Prep

20m

Cook

40m

Serves

Calories

485kcal

Qty	Ingredient
4 tablespoons 56 g	Unsalted Butter
1 medium 150 g	Yellow Onion, diced
2 medium 120 g	Carrots, sliced into rounds
2 medium 80 g	Celery stalks, sliced
3 cloves 9 g	Garlic, minced
1/4 cup 30 g	All-purpose Flour
6 cups 1.4 L	Low-sodium Chicken Broth
3 cups 450 g	Cooked Chicken, shredded or cubed
1/2 cup 120 ml	Heavy Cream
2 cups 250 g	All-purpose Flour (for dumplings)
1 tablespoon 12 g	Baking Powder
3/4 cup 180 ml	Buttermilk
2 tablespoons 8 g	Fresh Parsley, chopped

2 Method

Step 1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.

Step 2. Sprinkle 1/4 cup of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking to prevent lumps.

Step 3. Bring the mixture to a simmer and let it thicken slightly. Stir in the cooked chicken and heavy cream. Season with salt and pepper to taste.

Step 4. While the soup simmers, prepare the dumpling dough. In a medium bowl, whisk together 2 cups of flour, baking powder, and a pinch of salt. Gently stir in the buttermilk and melted butter until just combined. Do not overmix.

Step 5. Use a small cookie scoop or two spoons to drop rounded tablespoons of dough directly onto the simmering soup.

Step 6. Cover the pot with a tight-fitting lid and reduce heat to low. Simmer for 15 minutes without lifting the lid. This allows the dumplings to steam and become fluffy.

Step 7. Garnish with fresh parsley and serve hot.

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Resist the urge to peek! Keeping the lid closed is essential for the dumplings to steam properly and stay light.
·
Using rotisserie chicken is a fantastic time-saver that adds great flavor.
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For the fluffiest dumplings, handle the dough as little as possible. Overworking it will result in dense, rubbery dumplings.
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If you don't have buttermilk, you can make a quick substitute by adding 1 teaspoon of lemon juice or vinegar to 3/4 cup of regular milk.

? FAQ

Can I use canned biscuits for the dumplings?

Yes, you can use refrigerated biscuit dough cut into quarters for a faster version, though homemade buttermilk dumplings are significantly fluffier.

How do I know when the dumplings are done?

A toothpick inserted into the center of a dumpling should come out clean. They should also look puffy and dry on the top surface.

Can I freeze chicken and dumplings?

The stew freezes well, but the dumplings can become mushy when thawed and reheated. It is best to freeze the soup base and make fresh dumplings when ready to serve.

Can I add other vegetables?

Absolutely! Frozen peas or corn are great additions. Add them at the same time as the chicken and cream.

The Beast

Chicken and Dumplings

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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