Chicken and Dumplings

The first snowfall had just started when my grandmother called to say she was bringing over her chicken and dumplings. I watched through the window as her car crunched up the driveway, steam already fogging her glasses when she stepped out with that heavy Dutch oven wrapped in towels. She never measured anything back then, just knew by feel when the dough was right or the broth had reached that perfect silky thickness. Now I understand why she refused to make this on sunny summer days, some dishes belong to gray skies and wool socks.

Last winter my daughter had a terrible flu and refused to eat anything until I made this recipe. She took three bites and looked up with watery eyes, saying it tasted exactly like what her grandmother used to make. That night I learned that food is sometimes just a vehicle for memory, a way to wrap someone in love when words feel like too much effort. Now she asks for it whenever she is feeling homesick, even when we are both sitting right here at home.

Ingredients

• 2 lbs boneless skinless chicken thighs or breasts: Thighs stay more tender during longer cooking, but breasts work if that is what you have on hand
• 2 tbsp unsalted butter and 1 tbsp olive oil: The butter adds richness while the oil prevents burning at higher temperatures
• 1 large onion, 3 medium carrots, and 2 celery stalks: This classic mirepoix forms the aromatic foundation of your stew
• 3 cloves garlic, minced: Add this right before the flour so it does not burn and turn bitter
• 1/4 cup all-purpose flour: This creates the velvety thickened base that makes the broth so comforting
• 6 cups low-sodium chicken broth: Using low-sodium lets you control the final seasoning
• 1 cup whole milk or heavy cream: Cream makes it luxuriously rich but whole milk keeps it lighter
• 1 tsp dried thyme and 1 bay leaf: These herbs add that classic poultry seasoning flavor without overpowering
• 1 cup frozen peas and 2 tbsp fresh parsley: Peas add sweetness and color while parsley brightens everything
• 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt: The baking powder is what makes the dumplings puff up so beautifully
• 2 tbsp melted butter and 3/4 cup whole milk: Keep these cold for tender dumplings, room temperature for a slightly denser texture

Instructions

Build your flavor foundation:

Heat the butter and olive oil in a large Dutch oven over medium heat until the butter foams, then add your onion, carrots, and celery

Add the aromatic garlic:

Stir in the minced garlic and cook for just one minute until fragrant, watching carefully so it does not brown

Create your roux base:

Sprinkle the flour over the vegetables and stir constantly for two minutes, cooking out the raw flour taste

Bring in the broth:

Pour in the chicken broth gradually while stirring vigorously to prevent any lumps from forming

Simmer the chicken:

Add your chicken chunks with thyme, bay leaf, salt and pepper, then bring to a boil before covering and simmering for 20 minutes

Creamy finish and prep:

Remove the bay leaf, stir in the milk or cream with peas and parsley, then keep it simmering while you make dumplings

Mix the dumpling dough:

Whisk together the flour, baking powder, and salt in a bowl, then stir in melted butter and milk just until combined

Drop and cover:

Drop spoonfuls of dough onto the simmering stew surface, cover tightly, and do not lift the lid for 15 minutes

Final season and serve:

Check your seasoning and adjust salt or pepper, then ladle into bowls and garnish with extra fresh parsley

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My friend Sarah insisted she hated dumplings until she tried these at a dinner party last winter. She actually went back for thirds and asked for the recipe before she even left the table, saying she had no idea they could taste so light and comforting. Sometimes the simplest dishes surprise us the most.

Making It Ahead

You can prepare the entire stew base up to three days in advance and store it in the refrigerator. The flavors actually deepen and develop beautifully overnight, making it taste even better than the first day. When ready to serve, reheat gently and add fresh dumplings, as they do not store well once cooked.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the richness of this stew beautifully. For drinks, a chilled Sauvignon Blanc or even a light pinot gris complements the creamy broth without overwhelming it. In summer, I sometimes serve this with sliced cucumbers and tomatoes simply dressed with salt and vinegar.

Freezing Instructions

Freeze the stew base without dumplings for up to three months in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk if it seems too thick. Make fresh dumplings when you reheat for the best texture and experience.

• Leave extra space in containers as liquids expand when frozen
• Label with the date so you use oldest containers first
• Never freeze cooked dumplings as they become dense and rubbery

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There is something profoundly healing about a bowl of chicken and dumplings, the kind of comfort that cannot be replicated by anything else. I hope this recipe becomes a staple in your home too, filling your kitchen with warmth on the coldest days.

Recipe FAQs

→ What makes dumplings fluffy?

The key to fluffy dumplings is not overworking the dough and avoiding lifting the lid while they steam. The trapped steam creates the light, tender texture.

→ Can I make this ahead?

Make the stew base up to 2 days ahead, but add fresh dumplings when reheating for best results. Already-cooked dumplings can become dense.

→ What cut of chicken works best?

Boneless chicken thighs stay moist and tender during simmering. Breasts work too but may dry out slightly if overcooked.

→ How do I thicken the broth?

The flour cooked with vegetables creates a roux that naturally thickens the stew. For thicker results, simmer uncovered longer before adding dumplings.

→ Can I freeze leftovers?

Freeze the stew base separately for up to 3 months. Dumplings freeze poorly, so add fresh ones when reheating for best texture.