This Chicken Stew is warm, hearty, and perfect for a cozy meal! Tender chicken and colorful veggies simmer together in a flavorful broth, creating a dish that feels like a warm hug.
The fluffy dumplings on top are the best part! They soak up the stew and make each bite extra delicious. I like to serve it with a crusty bread—perfect for dipping into that yummy broth!
Key Ingredients & Substitutions
Chicken: I usually opt for boneless, skinless chicken thighs because they’re juicy and packed with flavor. However, you can use chicken breasts or even leftover rotisserie chicken for an easier option.
Vegetables: The classic mix of onions, carrots, and celery adds great flavor. Feel free to swap in other veggies like peas, green beans, or potatoes for variety!
Broth: I recommend low-sodium chicken broth, so you can control the saltiness. If you want a vegetarian version, vegetable broth works well too!
Dumplings: All-purpose flour is standard, but you can use whole wheat flour or gluten-free blends if you prefer. Just adjust the liquid as needed since different flours absorb moisture differently.
How Do You Achieve the Perfect Dumpling Texture?
The key to fluffy dumplings is not to overmix the dough. Combine the dry ingredients first, then cut in the cold butter until you have a crumbly mix. When adding milk, mix just until combined. Overmixing leads to dense dumplings.
- Keep the dough thick; drop large spoonfuls over the bubbling stew.
- Cover with a lid and don’t lift it during cooking—this helps dumplings steam and rise beautifully!
Comforting Chicken Stew with Fluffy Dumplings
Ingredients You’ll Need:
For the Chicken Stew:
- 2 tablespoons olive oil or butter
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
For the Fluffy Dumplings:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon fresh parsley, finely chopped (optional)
- 2 tablespoons cold unsalted butter, cut into small pieces
- ½ cup milk (whole or 2% works best)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 40 minutes to cook, yielding a total of around 55 minutes from start to finish. It’s a straightforward recipe that fills the kitchen with wonderful aromas as it simmers!
Step-by-Step Instructions:
1. Prepare the Stew Base:
In a large pot or Dutch oven, heat the olive oil or butter over medium-high heat. Add the cut chicken pieces, season with salt and pepper, and cook until browned on all sides but not fully cooked through, about 5 minutes. Remove the chicken from the pot and set it aside.
2. Cook the Vegetables:
In the same pot, add the diced onions, sliced carrots, and celery. Sauté for about 5 minutes until softened. Then, add the minced garlic and cook for another 30 seconds until fragrant.
3. Make the Stew Broth:
Sprinkle the all-purpose flour over the sautéed vegetables and stir to coat them. Cook for 1 to 2 minutes, then slowly whisk in the chicken broth, ensuring there are no lumps. Add thyme, parsley, and season with salt and pepper to taste.
4. Simmer the Stew:
Return the browned chicken to the pot. Bring the stew to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Prepare the Dumpling Dough:
While the stew is simmering, mix together the flour, baking powder, salt, and optional parsley in a bowl. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Then, stir in the milk just until the ingredients are combined; be careful not to overmix.
6. Add Dumplings & Cook:
Drop generous spoonfuls (about 2 tablespoons each) of the dumpling dough on top of the simmering stew. Cover the pot with a tight-fitting lid and cook for 15 minutes without lifting the lid—this allows the dumplings to steam and puff up beautifully.
7. Finish and Serve:
After 15 minutes, remove the lid. Sprinkle the dumplings and stew with freshly chopped parsley, and feel free to add extra black pepper as desired. Serve hot and enjoy every comforting bite!
This recipe results in a rich, hearty stew filled with tender chicken, vibrant vegetables, and fluffy, herb-infused dumplings—a perfect dish for a cozy meal on chilly days!
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Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking for even browning. Thaw it overnight in the fridge or in a sealed plastic bag submerged in cold water.
Can I Make This Stew in Advance?
Absolutely! You can prepare the stew base in advance and store it in the fridge for up to 2 days. When you’re ready to serve, just reheat and add the dumplings to cook them fresh.
How Do I Store Leftover Stew and Dumplings?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove, adding a splash of broth if needed to maintain moisture.
Can I Substitute the Dumplings with Another Topping?
Yes! If you prefer a lighter option, you can serve the stew over rice or mashed potatoes. Alternatively, try topping it with a sprinkle of crispy fried onions for some added crunch.
