Chicken and Dumplings

Chicken and dumplings is a comforting and hearty dish that never fails to warm both the belly and the soul. The tender pieces of chicken, often cooked with vegetables like carrots and celery, are stewed in a rich and flavorful broth.

The dumplings, made from a simple mixture of flour, butter, and milk, are soft and fluffy, soaking up the delicious flavors of the broth. Each spoonful is a perfect balance of savory chicken, comforting dumplings, and aromatic herbs and spices. It’s a classic dish that brings a sense of home and nostalgia with every bite.

Ingredients Needed for This Recipe

For the Chicken Stew:

  • 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs
  • 4 cups (about 960ml) chicken broth
  • 2 cups (about 480ml) water
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)
  • 1 bay leaf
  • 1 cup (about 120g) frozen peas
  • 1/2 cup (about 120ml) heavy cream or milk (optional, for a richer broth)

For the Dumplings:

  • 2 cups (about 250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons unsalted butter, melted
  • 3/4 cup (about 180ml) milk

Instructions for Making Chicken and Dumplings

Prepare the Chicken Stew:

  1. In a large pot or Dutch oven, combine the chicken, chicken broth, water, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, and bay leaf. Bring to a boil over medium-high heat.
  2. Reduce heat to low, cover, and simmer for about 20 minutes, or until the chicken is cooked through and vegetables are tender.
  3. Remove the chicken from the pot and shred it using two forks. Discard the bay leaf. Return the shredded chicken to the pot and add the frozen peas. If using, stir in the heavy cream or milk for a richer broth. Adjust seasoning if necessary.

Make the Dumplings:

  1. In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the melted butter and milk until a soft dough forms.

Finalize and Serve:

  1. Once the dumplings are cooked, gently stir the stew to mix everything evenly. Remove from heat.
  2. Ladle the chicken and dumplings into bowls and serve hot. Enjoy the comforting warmth of this classic dish!
  3. Bring the stew back to a simmer. Drop tablespoon-sized dollops of dumpling dough into the simmering stew. Cover and simmer for about 15 minutes, or until the dumplings are cooked through and fluffy. Do not stir the dumplings too vigorously to avoid breaking them.

Tips for Perfecting the Recipe

Choose the Right Chicken: The choice between chicken breasts and thighs can impact the flavor and texture of your dish. Thighs are more flavorful and tender after cooking, while breasts are leaner. Consider using a mix for a balance of flavor and texture.

Broth Quality Matters: The base of your stew, the chicken broth, significantly affects the overall taste. Use a high-quality or homemade chicken broth for deeper flavor. You can also enhance store-bought broth by simmering it with additional herbs and vegetables.

Dumpling Dough Consistency: The key to fluffy dumplings is in the dough. It should be soft and sticky, not overworked. Overmixing the dough can lead to tough dumplings. If the dough is too dry, add a little more milk; if too wet, add a bit more flour.

Simmer, Don’t Boil, the Dumplings: After adding the dumplings to the stew, it’s crucial to simmer them gently. Boiling can cause the dumplings to disintegrate or become chewy. A slow simmer ensures they cook through evenly and stay intact.

Seasoning Adjustments: Taste your stew throughout the cooking process and adjust the seasoning as needed. The right balance of salt, pepper, and herbs can make a big difference in the final dish.

Use Fresh Vegetables: While the recipe calls for carrots, celery, and peas, feel free to incorporate other fresh vegetables you have on hand. Fresh ingredients contribute to the richness of the stew’s flavor profile.

Thickening the Stew: If you prefer a thicker broth, you can make a slurry by mixing a tablespoon of cornstarch with two tablespoons of water and stirring it into the stew before adding the dumplings. Alternatively, mashing some of the cooked vegetables can naturally thicken the broth.

Serving Suggestions

Garnishes and Toppings: Enhance the presentation and taste of your Chicken and Dumplings with fresh herbs such as parsley or dill. A dollop of sour cream or a sprinkle of grated cheese can also add a delightful touch.

Side Dishes: Although Chicken and Dumplings is a hearty meal on its own, it can be paired with simple side dishes for a fuller feast. Consider serving it with a crisp green salad, steamed green beans, or crusty bread for dipping into the broth.

Wine Pairing: A light to medium-bodied white wine, such as Chardonnay or Sauvignon Blanc, can complement the creamy texture and savory flavors of Chicken and Dumplings. For those who prefer red, a Pinot Noir with its fruity notes and mild tannins can be a pleasant accompaniment.

Storing and Reheating: This dish is excellent for leftovers and can be stored in the refrigerator for up to three days. Reheat gently on the stove, adding a little extra broth or water if the stew has thickened too much in the fridge.

Frequently Asked Questions

Can I use store-bought biscuit dough for dumplings?

Yes, in a pinch, store-bought biscuit dough can be used for dumplings. Simply tear the dough into small pieces and drop them into the simmering stew. Keep in mind, the texture and flavor will differ from homemade dumplings.

How can I make this recipe gluten-free?

To make gluten-free Chicken and Dumplings, substitute the all-purpose flour with a gluten-free flour blend for both the stew thickening (if using) and the dumplings. Ensure the baking powder is also gluten-free.

Can I make the dumplings ahead of time?

It’s best to make the dumplings fresh when you’re ready to add them to the stew. However, you can mix the dry ingredients for the dumplings ahead of time and add the wet ingredients just before cooking.

Why did my dumplings dissolve in the stew?

Dumplings may dissolve if the stew is boiling too vigorously when they are added. To prevent this, ensure the stew is at a gentle simmer and do not stir too aggressively after adding the dumplings.

Can I add other vegetables to the stew?

Absolutely! Feel free to customize the stew with other vegetables you enjoy. Root vegetables like parsnips or turnips, or leafy greens like spinach, can be great additions. Just adjust cooking times accordingly for harder vegetables to ensure they’re tender.

Is it possible to overcook the dumplings?

Yes, overcooking the dumplings can make them tough and chewy. They typically need about 15 minutes to cook through. To test if they’re done, insert a toothpick into a dumpling. It should come out clean.

Can I freeze Chicken and Dumplings?

Chicken and Dumplings can be frozen, but it’s worth noting that the texture of the dumplings might change slightly upon reheating. Cool the stew completely before freezing and store in an airtight container. Thaw in the refrigerator overnight and reheat gently, adding more liquid if necessary.

Oklahoma Fried Onion Burger

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The Oklahoma Fried Onion Burger is a classic American dish, originating from the state of Oklahoma during the Great Depression. It's a simple yet delicious hamburger that combines thinly sliced onions with ground beef, fried to perfection, resulting in a savory, juicy burger with a crispy onion crust.


  • 1 pound 450g ground beef (80/20 blend is ideal for flavor and juiciness)
  • 2 large onions thinly sliced
  • Salt and pepper to taste
  • 4 slices of American cheese optional
  • 4 hamburger buns
  • Butter for toasting the buns
  • Vegetable oil for frying


  • Prep the Ingredients: Begin by thinly slicing the onions. The thinner they are, the better they will caramelize and meld with the burger. Season the ground beef with salt and pepper, and divide it into four equal portions, forming them into loose balls.
  • Heat the Skillet: Place a large skillet or griddle over medium-high heat. Add a small amount of vegetable oil to coat the bottom. Allow it to get hot, which will help in creating a nice sear on the burgers.
  • Cook the Onions: Place the thinly sliced onions in the skillet first, spreading them out into four separate piles. Then, place a ball of ground beef on top of each onion pile. Using a spatula, press down on each ball, flattening it into a patty and ensuring the onions are pressed into the ground beef. The idea is for the onions to cook and caramelize as the burger cooks, embedding into the patty itself.
  • Flip the Burgers: After about 3-4 minutes, or once the bottom of the burgers has developed a nice crust, carefully flip each burger. The onions should now be on the bottom, frying and sticking to the patty. Season the cooked side with a little more salt and pepper.
  • Add Cheese (Optional): If you’re using cheese, place a slice on each burger shortly after flipping. This allows the cheese to melt as the other side of the burger finishes cooking.
  • Toast the Buns: While the burgers are cooking, butter the insides of your hamburger buns and place them on the skillet or griddle to toast. This should only take a minute or two, so keep an eye on them to prevent burning.
  • Assemble the Burgers: Once the burgers are cooked to your liking and the cheese is melted, remove them from the skillet. Place each burger on a toasted bun and top with any additional toppings you might like, though traditionally, the focus is on the meat and onions.
  • Serve: Serve your Oklahoma Fried Onion Burgers immediately while hot and juicy. Enjoy the melding of flavors between the savory beef, sweet and slightly charred onions, melted cheese, and the crisp buttered buns.

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