The Ultimate Chicken and Dumplings

Nothing says home to me like a delicious, homemade stew. Imagine a steaming bowl of rich, hearty chicken and dumplings, with tender chunks of chicken, fluffy dumplings, and a soul-soothing broth.  It’s the kind of meal that warms you from the inside out and brings back fond memories of home-cooked comfort food. Today, I’m excited to share my favorite chicken and dumpling recipe with you. Whether it’s a chilly evening, a family gathering, or a craving for something comforting, this dish has you covered. Join me in the kitchen as we dive into the ultimate chicken and dumplings.

Ingredients:

Stew:

·         1 rotisserie chicken skinned and shredded or chunked

·         6-8 cups of low sodium chicken broth

·         1 medium yellow onion, diced (I like a larger dice for a more rustic stew)

·         3-4 carrots cut on a bias

·         3-4 stalks of celery cut on a bias

·         1/3 cup peas (fresh or frozen)

·         1 tsp salt

·         ¼-1/2 tsp pepper

·         1-1 ½ tsp fresh thyme

·         2 cloves garlic, minced

·         1/2 cup milk

·         ½ cup flour

·         4 Tbs unsalted butter

·         1 Tbs extra virgin olive oil

Dumplings:

·         1 cup buttermilk pancake mix

·          1/3 cup cornmeal

·         ½ cup milk

·         Fresh thyme to taste

·         Pinch of salt

The Stew:

Grab your favorite soup pot and place it over medium heat. Add the olive oil and butter to pan, and heat until fragrant. Add carrots, celery, onions, salt, pepper, and thyme. Cook until the onions become translucent (approximately 8 minutes). Add your garlic and cook until fragrant. This only takes about 30 seconds. Be careful not to overcook the garlic.  Add your flour to a one cup liquid measuring cup and mix with enough milk to form a thick paste.  Add this to the vegetables and slowly begin adding any remaining milk and your chicken broth. Stir continuously while slowly adding broth until you reach desired consistency, which for me, is typically about 6 cups of broth. I prefer this method of thickening because it eliminates clumping. Once you achieve the desired consistency, add your chicken and peas. Continue cooking over low heat, letting the broth come to a simmer. At this point, you can start mixing your dumplings.   

The Dumplings:

Add the corn meal, salt, and a sprinkle of fresh thyme to the pancake mix and combine with a whisk. Slowly drizzle in the milk, while mixing. Your batter will be thick. Using a 1.5 tablespoon cookie scoop, gently drop the dumplings into the simmering broth. Leave a bit of space between them because they will expand as they cook. If you don’t have a cookie scoop, a heaping tablespoon will work just fine. Cover and simmer for 15 minutes. Gently flip the dumplings and continue simmering for an additional 2-3 minutes, being careful not to break them.

 Grab a steaming bowlful and a cozy blanket. Curl up in your favorite spot and enjoy!