Easy Chicken Stew and Dumplings
Warm, hearty, and packed with flavor, this Easy Chicken Stew and Dumplings recipe is the ultimate comfort food for busy weeknights or cozy weekends. Tender, seared chicken thighs simmer alongside wholesome vegetables like carrots, celery, and potatoes in a fragrant broth infused with fresh thyme and a hint of garlic. The crowning glory? Fluffy, buttery dumplings that cook to perfection right on top of the stew, soaking up all its savory goodness. Ready in just over an hour, this one-pot wonder is as easy as it is satisfying, offering a comforting meal that serves the whole family. Perfect for those seeking homemade warmth, this recipe combines rustic flavors with simple techniques for a dinner you’ll want to make again and again.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 3 medium potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon fresh thyme leaves
- 1 piece dried bay leaf
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed
- 0.5 cup whole milk
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and black pepper, then add them to the pot. Sear for 3–4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, celery, and a pinch of salt. Cook for 5–6 minutes until softened, stirring occasionally.
Add the minced garlic and sauté for 1 minute until fragrant.
Return the chicken to the pot. Pour in the chicken broth and add the potatoes, fresh thyme, and bay leaf. Bring the stew to a simmer, reduce the heat to low, and cover. Let simmer for 25 minutes.
While the stew simmers, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and 1 teaspoon of salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to break the butter into the flour until the mixture resembles coarse crumbs.
Pour in the milk and gently stir until just combined. Do not overmix.
When the stew has simmered for 25 minutes, remove the chicken thighs and shred them using two forks. Discard any large chunks of fat or connective tissue.
Return the shredded chicken to the pot. Adjust seasoning with additional salt and black pepper as needed.
Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot with a lid and let the dumplings cook for 12–15 minutes, or until they are puffed and cooked through.
Garnish the stew with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
