Chicken and Dumplings
Tender chicken and vegetables in a creamy broth topped with fluffy herbed drop dumplings that steam right in the pot.
- Servings
- 6
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
Ingredients
For the stew
For the dumplings
Equipment
- Large Dutch oven or heavy pot with a lid
Instructions
Melt the butter in the pot over medium heat. Cook the onion, carrots and celery until softened, 8 minutes. Sprinkle in the flour and stir for 1 minute.
Slowly whisk in the broth. Add the chicken, thyme and salt, bring to a simmer and cook, partly covered, until the chicken is cooked through, 20 minutes. Lift out the chicken, shred it and return it with the cream.
For the dumplings, whisk the flour, baking powder, salt and parsley. Stir in the milk and melted butter just until a thick, sticky dough forms.
With the stew at a gentle simmer, drop in heaping spoonfuls of dough, spacing them apart; you’ll get about 12.
Cover the pot and simmer without lifting the lid until the dumplings are puffed and cooked through, 15 minutes. A toothpick in the center of one should come out clean.
Notes
- Keep the lid on while the dumplings cook; the trapped steam is what makes them light.
My notes
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Nutrition estimate
- Calories
- 490
- Protein
- 30 g
- Carbs
- 36 g
- Fat
- 25 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
