Chicken and Dumplings is the culinary equivalent of a warm hug. There are two main “camps” when it comes to this dish: the “Slickers” (flat, noodle-like dumplings) and the “Droppers” (fluffy, biscuit-like clouds).
For the ultimate comfort, we’re going with the Fluffy Dropper method. It’s easier for beginners and creates a beautiful texture against the creamy chicken stew.
1. The Creamy Chicken Base
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1 ½ lbs Chicken thighs (boneless/skinless) or a shredded Rotisserie chicken.
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2 tbsp Butter
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1 Large onion, diced
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2 Carrots, sliced
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2 Celery stalks, chopped
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3 cloves Garlic, minced
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¼ cup All-purpose flour
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5 cups Chicken broth
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½ cup Heavy cream
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1 tsp Dried thyme
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Salt & Pepper to taste
2. The “Cloud” Dumplings
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2 cups All-purpose flour
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1 tbsp Baking powder
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1 tsp Salt
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1 tbsp Fresh parsley, chopped (optional, for color)
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¾ cup Whole milk
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4 tbsp Butter, melted
Instructions
1. Sauté and Simmer In a large Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté until soft (about 6 minutes). Stir in the garlic and flour, cooking for 1 minute to toast the flour.
2. Build the Stew Slowly whisk in the chicken broth and thyme. Add the chicken. Bring to a simmer and cook for 15 minutes (if using raw thighs) or 5 minutes (if using rotisserie). Stir in the heavy cream.
3. Make the Dumpling Batter While the stew simmers, whisk the dry dumpling ingredients in a bowl. Fold in the milk and melted butter until just combined. Do not overmix! If you overwork the dough, your dumplings will be “lead balls” instead of “clouds.”
4. The Drop Using a small cookie scoop or two spoons, drop rounded tablespoons of dough directly onto the simmering stew. Space them out, as they will expand.
5. The “No-Peeking” Rule Cover the pot with a tight-fitting lid. Turn the heat down to low. Cook for 15 minutes.
CRITICAL: Do not lift the lid! The dumplings need the trapped steam to cook through. If you peek, the steam escapes and the dumplings will collapse.
How to Tell They Are Done
When the 15 minutes are up, the dumplings should be puffed up and dry to the touch on top. When you cut one open, it should look like a light, airy biscuit inside.
Pro-Tips for Success
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The “Mother” Broth: If your broth looks too thin, don’t worry. The flour from the outside of the dumplings will naturally thicken the stew as they simmer.
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Herb Power: Adding a little poultry seasoning or a bay leaf to the broth gives it that “cooked all day” flavor even if you’re using a rotisserie chicken.
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Vegetable Swap: Some people love frozen peas or corn in their dumplings. If that’s you, toss them in right before you drop the dough.