There’s something special about a big pot of Chicken Dumpling Stew bubbling away on the stove. The smell alone brings back memories of chilly evenings when my grandma would make this comforting dish. I’d sit by the kitchen table, watching her roll out the soft dumpling dough while the rich, savory broth filled the air. The first bite was always magical—tender chicken, fluffy dumplings, and that warm, creamy broth that just wrapped around you like a cozy blanket.
Now, every time I make this Chicken Dumpling Stew, it’s like a hug in a bowl. It’s the kind of meal that instantly makes a house feel like home. If you love comfort food that’s easy to make and full of flavor, you’re in for a treat!
The first time I made this recipe on my own, I was a little nervous. My grandma made it look so easy, but would mine turn out as good as hers? I followed her recipe, making sure to let the chicken simmer until it was fall-apart tender. When it was time to make the dumplings, I carefully dropped spoonfuls of dough into the bubbling broth, just like she used to do.
I remember standing by the stove, watching as the dumplings puffed up and floated to the top. The smell was incredible, and when I finally took my first bite, I knew I had done it right. It tasted just like my childhood, just like the cozy dinners at my grandma’s house. Now, it’s a staple in my own kitchen, and every time I make it, I feel connected to those memories.
Cooking has a way of bringing people together, and this stew is a perfect example of that. Whether you’re making it for yourself or sharing it with loved ones, it’s a meal that fills your belly and warms your heart.
Why You’ll Love This
If you’ve never tried making Chicken Dumpling Stew, let me tell you why you need to. First, it’s ridiculously easy. There’s no fancy equipment, no hard-to-find ingredients—just simple, wholesome food that tastes like it took hours to make (but really doesn’t).
The dumplings? They’re light, fluffy, and soak up all the delicious flavors from the stew. The chicken? It’s melt-in-your-mouth tender. And the broth? It’s rich, creamy, and seasoned to perfection. Whether you’re cooking for family, friends, or just yourself, this dish is guaranteed to bring comfort with every bite.
Another reason to love this stew? It’s totally customizable. You can add extra veggies like peas, mushrooms, or even corn for more texture and nutrition. Prefer a thicker stew? A little cornstarch mixed with broth will do the trick. Want it extra herby? Fresh thyme and parsley take the flavor to the next level. The best part is, you can make it just the way you like.
Health Benefits
You might think comfort food isn’t the healthiest choice, but Chicken Dumpling Stew is actually packed with goodness. The chicken is a great source of protein, which helps keep you full and supports muscle health. The broth is rich in nutrients, especially if you use homemade chicken stock. And let’s not forget the veggies—carrots, celery, and onions bring in vitamins and fiber, making this stew as nourishing as it is delicious.
Even the dumplings, which might seem indulgent, can be made with whole wheat flour for extra fiber. Plus, since everything is simmered in one pot, all the flavors and nutrients stay locked in. It’s a meal that not only warms your soul but also fuels your body in the best way.
Another bonus? This stew is naturally hydrating thanks to the broth. If you’re feeling under the weather, the warm liquid helps soothe your throat and keep you hydrated. And because it’s made from scratch, you can control the salt and fat content, making it a healthier alternative to canned soups or takeout.
Perfect for Any Occasion
This Chicken Dumpling Stew is a true all-season favorite. In the winter, it’s the ultimate cold-weather comfort food—perfect for snow days, family gatherings, or just a quiet night in. But it’s also great for fall, when the crisp air makes you crave something warm and hearty. Even in spring or summer, it’s a go-to meal for when you want something cozy but not too heavy.
It’s also the perfect dish to make when someone isn’t feeling well. The rich broth and tender chicken are soothing, and the homemade touch makes it feel like pure comfort. Whether you’re cooking for a family dinner, meal prepping for the week, or just need something easy and satisfying, this Chicken Dumpling Stew fits the bill.
One of my favorite times to make this stew is on lazy Sunday afternoons. There’s nothing better than having a pot simmering on the stove while the house fills with that delicious, savory smell. It’s also great for potlucks, as it feeds a crowd and always gets rave reviews. And if you ever have leftovers (which is rare in my house!), they taste even better the next day.
Table of Contents
Chef’s Notes: Chicken Dumpling Stew
- For outstanding results, always use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution when sautéing vegetables. This prevents hot spots and enhances the overall flavor.
- If you prefer a thicker broth, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering Chicken Dumpling Stew. Let it cook for a few minutes until the desired consistency is reached.
- For extra depth of flavor, use homemade chicken broth instead of store-bought. A slow-simmered broth adds richness and complexity that elevates the dish.
- To save time, use a pre-cooked rotisserie chicken. It’s an excellent shortcut that adds a deep, roasted flavor without extra effort.
- Enhance the biscuit dumplings by brushing them with melted butter before adding them to the stew. This gives them a richer taste and a golden hue when they cook.
- If you’re making this dish ahead of time, prepare the soup base and refrigerate it. When ready to serve, reheat the soup and add the dumplings fresh to avoid them becoming soggy.
- Add a touch of fresh herbs like thyme or parsley before serving for a refreshing contrast to the creamy broth. A squeeze of lemon juice can also brighten the dish.
Chicken Dumpling Stew
4
servings10
minutes20
minutes566
kcal30
minutesGet ready to indulge in a heartwarming bowl of creamy chicken dumplings paired with tender chicken and golden biscuits! This dish is a celebration of comfort food, with a rich broth enlivened by fresh vegetables and succulent chicken, perfected in just 30 minutes. Imagine a dish that’s both quick enough for a busy weeknight and special enough for elegant dinner parties–a true testament to simplicity and flavor. Each spoonful echoes the finesse of celebrated kitchens while remaining accessible and irresistibly delicious.
Ingredients
- Soup Essentials & Broth
5 fl oz unsalted butter approximately 2 tablespoons
40 fl oz chicken broth about 5 cups
8 fl oz evaporated milk 1 cup, or substitute with half-and-half
1 can condensed cream of chicken soup (10.5 fl oz)
- Fresh Vegetables
1 large yellow onion finely chopped
3 sticks celery cut into diagonal slices
½ cup carrots cut into matchstick strips
2 cloves garlic minced finely
- Protein & Garnish
3 cups shredded cooked chicken a pre-cooked rotisserie chicken works wonders
- Biscuit Dumplings
1 can buttermilk biscuits (16.3 fl oz)
¼ cup all-purpose flour for dusting the biscuit pieces
- Alternative Ingredients:
Cooked chicken: Replace with poached chicken breast if you prefer a leaner option.
Evaporated milk: Can be swapped for half-and-half or light cream.
Cream of chicken soup: Substitute with a homemade white sauce made from chicken stock and a cream base.
Buttermilk biscuits: Drop biscuits or freshly baked biscuit dough work well as an alternative.
All-purpose flour: Use a gluten-free flour blend for a gluten-free version.
Salt and pepper: Experiment with sea salt or freshly ground black pepper for added taste variations.
Directions
- Vegetable Sauté – Begin by warming your dutch oven over medium-high heat and melting the butter thoroughly (about 2 minutes). Add the finely chopped onion, sliced celery, matchstick carrots, and minced garlic, stirring frequently; cook until the vegetables are tender and aromatic, roughly 7 minutes. Optionally, sprinkle a pinch of sea salt early on to help draw out the natural sweetness from the vegetables.
- Broth Assembly – Next, introduce the shredded chicken into the pot and stir to combine with the sautéed vegetables (approximately 1 minute). Pour in the chicken broth, evaporated milk, and cream of chicken soup, then mix well and bring the robust broth to a simmer over medium heat (allowing about 5 minutes for the flavors to meld). Season the simmering mixture with freshly ground black pepper and additional salt as desired, tasting and adjusting the seasoning along the way.
- Dumpling Formation – While the broth simmers, evenly quarter each biscuit and toss them gently in the all-purpose flour to achieve a light coating (this should take about 2 minutes). Carefully drop the floured biscuit pieces into the simmering broth, using a spatula or spoon to press them slightly beneath the liquid surface so that they cook thoroughly (cook for around 10 minutes). Optionally, if any dumplings begin to stick together, use your utensil to lightly separate them for even cooking; test one piece to ensure it’s fully cooked before proceeding to serve immediately.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- measuring cups and spoons
- Mixing bowls
Notes
- For outstanding results, always use a heavy-bottomed pot, like a dutch oven, to ensure even heat distribution when sautéing vegetables. Serve this comforting stew with a crisp garden salad or steamed green beans for a balanced meal, and consider sprinkling freshly chopped parsley or thyme on top for an extra burst of freshness. For a heartier version, try mixing in a handful of baby corn or peas during the simmering stage. Enjoy your warming, one-pan delight on a chilly evening for a soul-satisfying experience!
Nutrition Facts
- Calories: 566kcal
- Fat: 27g
- Saturated Fat: 8g
- Cholesterol: 82mg
- Sodium: 1879mg
- Potassium: 579mg
- Carbohydrates: 52g
- Fiber: 2g
- Sugar: 9g
- Protein: 28g
- Vitamin A: 1808IU
- Vitamin C: 3mg
- Calcium: 172mg
- Iron: 4mg
FAQs: Chicken Dumpling Stew
Can I make this Chicken Dumpling Stew in a slow cooker?
Yes! To make this in a slow cooker, sauté the vegetables separately, then transfer them to the slow cooker along with the broth, evaporated milk, cream of chicken soup, and shredded chicken. Cook on low for 4-6 hours. In the last 30 minutes, add the biscuit dumplings and let them cook until fluffy and tender.
Can I freeze this Chicken Dumpling Stew?
It’s best to freeze the soup base without the biscuit dumplings. The broth and chicken freeze well for up to three months. When ready to serve, reheat and add fresh biscuits to maintain their texture.
How can I make this dish healthier?
For a lighter version, use low-fat evaporated milk, reduce the butter slightly, and swap canned biscuits for homemade whole wheat dumplings. You can also increase the vegetable content by adding spinach, peas, or mushrooms.
What can I serve with this stew?
A fresh garden salad, roasted vegetables, or steamed green beans make excellent side dishes. If you want to add more crunch, a side of toasted garlic bread pairs wonderfully with the creamy broth.
Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend for dusting the biscuits and substitute store-bought biscuits with a gluten-free biscuit dough. Also, ensure your cream of chicken soup is gluten-free or make a homemade version using cornstarch as a thickener.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat over medium heat on the stove, stirring occasionally. If the broth thickens too much, add a splash of chicken broth or milk to loosen it up.
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! Poach boneless, skinless chicken breasts or thighs in chicken broth, then shred them before adding to the stew. This ensures a tender, flavorful result.
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