Homestyle Chicken and Dumplings

Name: Homestyle Chicken and Dumplings
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1.5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 1 large Yellow onion, chopped; 2 Carrots, peeled and diced; 2 Celery stalks, diced; 3 cloves Garlic, minced; 6 cups Chicken broth; 1/2 cup Heavy cream (optional, for richer broth); 1 tsp Dried thyme; Salt to taste; Black pepper to taste; 1/4 cup All-purpose flour (for thickening); Fresh parsley chopped, for garnish; For the Dumplings:; 1.5 cups All-purpose flour; 1 tbsp Baking powder; 1/2 tsp Salt; 3 tbsp Cold butter, cut into small pieces; 1/2 cup Milk

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Embrace the warmth of a true American classic with this Homestyle Chicken and Dumplings recipe. This hearty dish brings together succulent pieces of chicken and tender vegetables in a deeply flavorful, creamy broth, topped with soft, pillowy dumplings that cook right in the stew. It's the perfect meal to chase away the February chill, offering nourishing comfort in every spoonful.

speichern

Prep Time25 min

Cook Time60 min

Servings4-6 servings

DifficultyMedium

Equipment

Dutch OvenLarge Mixing BowlPastry Blender (optional)Measuring Cups & Spoons

Instructions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir for 1 minute to cook the flour.
3
Gradually whisk in the chicken broth, scraping any browned bits from the bottom of the pot. Add the cooked chicken, dried thyme, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
4
While the chicken simmers, prepare the dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add milk, stirring until a soft dough forms (do not overmix).
5
Increase the heat of the stew to a gentle simmer. Drop spoonfuls of the dumpling dough directly onto the simmering stew. Cover the pot tightly and cook for 15-20 minutes without lifting the lid, until the dumplings are puffed and cooked through.
6
Remove from heat. If desired, stir in the heavy cream for a richer broth. Taste and adjust seasonings. Ladle into bowls, garnish with fresh parsley, and serve hot.

Nutrition

Calories550 kcal

Protein45g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use store-bought biscuit dough for the dumplings?

Yes, for a quicker option, you can use canned biscuit dough. Just cut each biscuit into quarters and drop them into the simmering stew, then cook as directed for homemade dumplings.

How do I know when the dumplings are cooked?

The dumplings should be puffed up and feel light to the touch. If you cut one open, it should be uniformly cooked through with no raw dough in the center. Avoid lifting the lid during cooking to ensure they steam properly.

Can I make this dairy-free?

Yes, you can omit the heavy cream or use a dairy-free alternative like coconut milk (though it will alter the flavor profile slightly). For the dumplings, use a plant-based milk and a dairy-free butter alternative.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.