Description
Experience the ultimate comfort of Southern home cooking with this hearty chicken and dumpling stew. Featuring tender shredded chicken simmered in a rich, herb-infused broth with fresh carrots, celery, and onions, this dish is topped with fluffy, buttery drop dumplings. It is the perfect recipe for chilly evenings, providing a deeply satisfying meal that brings warmth and classic flavor to your family dinner table.
Ingredients
2 lbs boneless skinless chicken thighs
3 large carrots, sliced into rounds
2 stalks celery, finely diced
1 medium yellow onion, diced small
2 cups all-purpose flour
1 tbsp baking powder
1 cup whole milk
6 cups low-sodium chicken broth
1 tbsp fresh thyme
2 tbsp vegetable oil
Instructions
Heat oil in a large Dutch oven over medium heat.
Sear chicken thighs on both sides until golden brown, then set aside.
Sauté onions, carrots, and celery in the same pot until tender.
Pour in chicken broth and scrape the bottom of the pot to release browned bits.
Return chicken to the pot and bring to a simmer for 25 minutes.
Remove chicken and shred into bite-sized pieces; return to the pot.
Whisk flour and baking powder together in a bowl, then stir in milk to form a soft dough.
Drop spoonfuls of dough into the simmering stew.
Cover and steam for 15 minutes without lifting the lid until dumplings are puffed and cooked through.
Notes
Ensure you do not lift the lid while the dumplings are steaming to maintain the necessary heat. You can substitute the milk with buttermilk for tangier, slightly more tender dumplings.
- Prep Time: 20
- Cook Time: 50
- Category: Recipes
- Method: Stovetop Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg