Why You’ll Love This Recipe
- Hearty & Filling : Packed with tender chicken, veggies, and soft dumplings for a complete meal in one pot.
- Creamy Comfort : The rich, velvety broth is pure comfort in liquid form.
- Easy to Make : Simple ingredients and straightforward steps make this dish accessible for cooks of all levels.
- Customizable : Add your favorite herbs, spices, or veggies to make it your own.
- Crowd-Pleasing : Perfect for family dinners, holiday gatherings, or meal prep.
Ingredients You’ll Need
For the Stew:
- 2 tbsp unsalted butter
- 1 medium onion , diced
- 3 medium carrots , sliced
- 3 celery stalks , sliced
- 3 garlic cloves , minced
- 1/4 cup all-purpose flour (for thickening)
- 4 cups chicken broth
- 1 cup heavy cream (or whole milk for a lighter option)
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried parsley (or 2 tbsp fresh parsley)
- Salt and pepper , to taste
For the Dumplings:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 2 tbsp unsalted butter , melted
Step-by-Step Instructions
Step 1: Prep the Stew Base
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
Step 2: Thicken the Broth
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, ensuring no lumps remain. Bring to a simmer and let it thicken slightly.
Step 3: Add the Cream and Chicken
- Stir in the heavy cream, shredded chicken, thyme, parsley, salt, and pepper. Simmer gently for 5–10 minutes to allow the flavors to meld.
