Chicken Stew with Dumplings
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There’s nothing quite like a bowl of homemade chicken stew to bring comfort on a chilly day. This hearty recipe is packed with tender chicken, vegetables, potatoes, and fluffy dumplings that soak up all that rich, flavorful broth. If you’re craving something warm, satisfying, and downright delicious, this stew recipe is exactly what you need.
How to Make Chicken Stew with Dumplings
*full ingredient list for this chicken stew recipe is in the recipe card below*
Start by melting butter in a large pot over medium heat. Once it’s sizzling, toss in finely chopped onion and celery, letting them soften until they’re fragrant. Then, I sprinkle in flour and whisk constantly for about 2 minutes to form a roux.
Slowly pour in the chicken broth while whisking to prevent lumps. At this stage, I stir in sliced carrots, peas, diced potatoes, and cooked chicken. A little salt, thyme, basil, and black pepper is perfect in a stew recipe. While I have suggestions on how much I use in the recipe card, feel free to add extra seasonings and spices here that you love too.
Once it simmers, I cover the pot and let it cook for 20–25 minutes until the vegetables are fork-tender.
While the stew simmers, I prepare the dumpling dough. In a mixing bowl, combine flour, dried dill, baking powder, and salt. Then, cut in the butter with a pastry blender until the mixture resembles coarse crumbs, pour in the milk, and stir just until combined.
- The key is to avoid overmixing—the dumplings should be light and fluffy, not dense.
With the stew at a gentle simmer, utilize a tablespoon to scoop the dumpling mixture, gently placing each dollop into the simmering stew. Now cover the pot and let it cook for 10 minutes, then uncover and cook for another 10 minutes. I do stir randomly to avoid them sticking to pot. The dumplings should be pillowy, soft, and fully cooked through.
When it’s time to serve, I find that using a ladle helps get all the different ingredients into a bowl. Serve it hot, and trust me, it is so hearty you may not even have room for seconds.
You may be wondering also what kind of side dish to serve with stew – but this dinner recipe has chicken, broth, veggies, and bread so its a meal in one really. I would serve it with napkins. 🙂
How to Tell When the Dumplings Are Done
Want to make sure your dumplings are perfectly cooked? Here’s what I look for every time. First, they should be puffed up and risen, which means they’ve absorbed just the right amount of broth. Second, they shouldn’t have any liquid batter inside.
One easy way to check is by piercing a dumpling with a fork or toothpick. If it comes out clean, they’re ready. Another trick I use is just looking at their texture—good dumplings should be light and fluffy, never dense or gummy. If you see raw dough in the center, let them simmer a bit longer.
Tips for Perfect Southern Chicken Stew
- Do you want a thicker stew? I make a quick cornstarch slurry by mixing two tablespoons of cornstarch with 1/2 cup cold water, then stirring it into the stew. Let it simmer, and you’ll see it thicken up.
- Fresh herbs make a huge difference, so if you have them on hand, use them instead of dried.
- One thing I do when I’m short on time is use rotisserie chicken versus taking the time to cook chicken breast or thighs.
- And if you love a creamier stew, swap some of the broth for heavy cream. Honestly this is a trick I use for pretty much all soups. It makes it extra rich and comforting, just like a Southern meal should be.
Chicken Stew vs. Chicken and Dumplings
Both are comforting classics, but here’s the difference: Chicken and Dumplings has a thicker, creamier base, while Chicken Stew is heartier, with chunky vegetables in a flavorful broth. Either way, they’re both delicious.
Leftovers and Storage
If you have leftovers, let them cool completely before storing them in an airtight container in the fridge. They’ll stay good for up to three days. When reheating, I always add a splash of broth to bring back the perfect consistency.
More Cozy Recipes
If you love hearty meals, try Lasagna Soup, Tortellini Soup, or my very favorite red pepper gouda soup. If you make this chicken stew, I’d love to hear from you! Leave a ⭐⭐⭐⭐⭐ rating and a comment below.
Chicken Stew with Dumplings
Equipment
- Stock Pot or dutch oven
Ingredients
Chicken Stew
- 2 tbsp. Butter
- ½ cup onion diced
- 2 stalks celery diced
- 2 tbsp. all purpose flour
- 6 cups chicken broth
- 1 cup baby carrots sliced thin
- 1 cup frozen peas
- ¾ lb. russet potato skin peeled and cut into 1/2" cubes
- 3-4 cups chicken cooked and chopped (shredded rotisserie chicken is also fine to use)
- 1 tsp. salt
- 1 tsp. dried thyme
- 1 tsp. dried basil
- ½ tsp. black pepper
Drop Dumplings
- 1 ½ cups all-purpose flour
- 1 tbsp. dried dill
- 2 tsp. baking powder
- ½ tsp. salt
- 3 tbsp. butter kept cold until use and cut into small chunks
- ¾ cup milk
Instructions
- In a large stockpot, melt the butter over medium heat. Add the diced onion and celery, cooking for about 10 minutes, stirring occasionally until softened.
- Sprinkle in the flour and whisk continuously for 2 minutes until it forms a roux. Gradually pour in the chicken broth while whisking to prevent lumps, ensuring a smooth mixture.
- Stir in the sliced carrots, frozen peas, cubed potatoes, cooked chicken, salt, thyme, basil, and black pepper. Cover the pot and let it cook on medium heat for 20-25 minutes, stirring occasionally, until the vegetables are tender. Once the vegetables are tender, lower the heat to a gentle simmer and keep the pot covered while you prepare the dumplings.
- In a medium mixing bowl, whisk together the flour, dried dill, baking powder, and salt. Add the cold butter chunks and use a pastry blender (or your fingertips) to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the milk and stir gently until just combined—do not overmix.
- Uncover the simmering pot and use a tablespoon to scoop portions of the dumpling dough, gently dropping them into the stew. Let the stew continue to simmer uncovered for 10 minutes, stirring occasionally to prevent sticking, until the dumplings are cooked through and tender.
- Ladle the stew into bowls, making sure to include plenty of dumplings. Serve immediately and enjoy!
Notes
- Chicken should be cooked before making the stew. We recommend using leftover chicken breast or simply purchasing a premade rotisserie chicken and chopping or shredding. You can add 3-4 cups of chicken.
- Do not overmix the dumpling dough or it will become hard. Chicken stew can be made and eaten without dumplings as well.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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