This chicken and dumpling stew turns tender chicken, small drop dumplings and basic vegetables into a cozy one-pot dinner.

Tips for chicken and dumpling stew

Use a wide pot so the dumplings fit in one layer. Dumplings absorb broth in storage; add water when reheating. Freeze a trial portion, since texture may change.

MACROS PER SERVING

Estimated

39.1gPROTEIN

392Calories

35.1gCarbs

9.7gFat

3gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$ · Budget-FriendlyRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

Hearty Chicken & Dumpling Stew

Tender chicken and small drop dumplings turn basic vegetables into a cozy one-pot dinner.

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Prep Time 25

Cook Time 45

Total Time 1 10

Servings 6 equal portions

Calories 392 kcal

Equipment

1 large pot or baking dish as directed food thermometer

Ingredients

2 lb boneless skinless chicken breast, raw, 1-inch pieces
2 cups carrots, diced
1 1/2 cups celery, diced
1 cup onion, diced
4 cloves garlic, minced
1 Tbsp olive oil
1 2/3 cups all-purpose flour, divided: 2 Tbsp plus 2 tsp for stew and 1 1/2 cups for dumplings
2 tsp baking powder
2/3 cup 1% milk
1 1/2 Tbsp butter, melted
5 cups water
2 tsp dried thyme
2/3 tsp table salt, divided between stew and dough Use 1/2 tsp in stew and a scant 1/4 tsp in dough.
1/2 tsp black pepper

Instructions

Heat oil in a wide 5- to 6-quart pot. Cook onion, carrot and celery over medium heat for 7 minutes. Add garlic and thyme; cook 30 seconds. Stir in 2 Tbsp plus 2 tsp flour and gradually add water, stirring smooth.
Add raw chicken, pepper and 1/2 tsp salt. Bring to a gentle simmer and cook for 12–15 minutes until the chicken reaches 165°F.
Mix remaining 1 1/2 cups flour, baking powder and a scant 1/4 tsp salt in a bowl. Stir in milk and melted butter just until a soft dough forms. Do not taste raw dough.
Keep stew at a gentle simmer. Drop dough in 12 small mounds across the surface, leaving some space. Cover tightly and simmer for 15–18 minutes without lifting the lid until the dumplings are fluffy, no wet dough remains inside, and their centers reach 165°F.
If needed, cover and cook a few minutes longer. Divide stew and chicken evenly among six bowls with two dumplings each.

Notes

Use a wide pot so the dumplings fit in one layer. Dumplings absorb broth in storage; add water when reheating. Freeze a trial portion, since texture may change.

Serving: one of 6 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.

Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.

Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.

Storage and meal prep

Ingredient notes

Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.

About the nutrition

One serving is one of 6 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.