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Illustration of chicken and vegetable stew topped with two fluffy dumplings.

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 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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.