Chicken and Dumpling Stew
A hearty stew of chicken, root vegetables and broth topped with soft simmered dumplings, simmered low and slow.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •large pot
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 13 g
- carbs
- 34 g
- protein
- 28 g
- calories
- 380
Instructions
- 1
Place chicken, broth, carrots, potatoes, onion and thyme in a large pot and bring to a boil.
- 2
Reduce heat and simmer covered for 30 minutes until the chicken is cooked through.
- 3
Remove the chicken, shred the meat off the bone, and return it to the pot; discard bones.
- 4
Whisk flour, baking powder and a pinch of salt together, then stir in milk and melted butter to form a soft dough.
- 5
Drop spoonfuls of dumpling dough onto the surface of the simmering stew.
- 6
Cover and simmer without lifting the lid for 15 minutes until the dumplings are cooked through.
- 7
Season with salt and pepper to taste before serving.
Chef's tips
Keep the lid on while the dumplings cook; lifting it lets out the steam they need to cook through properly.
Ingredient substitutions
- bone-in chicken thighs → boneless chicken breast, added a little later so it doesn't overcook
Storage
Refrigerate leftovers in a covered container for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened too much.
Common mistakes to avoid
- •Lifting the lid during dumpling cooking makes them dense
- •Simmering too hard can toughen the chicken
Serving suggestions
Cooked Chicken and Dumpling Stew?
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