Creamy chicken and dumplings from scratch. There's nothing like it! Learn how to make this easy homemade chicken stew for a comforting dinner.
Prep Time20mins
Cook Time30mins
Total Time50mins
Course: Main Dish
Cuisine: American
Keyword: chicken and dumplings, chicken soup, stew recipe
Servings: 4
Calories: 457kcal
Author: Julie Clark
Ingredients
For the dumplings:
1cupall-purpose flour
2teaspoonsbaking powder
1teaspoonsugar
½teaspoonsalt
1tablespoonbutter
½cup2% milk
For the chicken stew:
14ounceschicken stock
2cupsfrozen mixed vegetables
¾cupchopped onions
½cupwater
2teaspoonsfresh snipped basiloregano and dill (or ½ teaspoon each of dried)
½teaspoonsalt
⅛teaspoongarlic powder
⅛teaspoonblack pepper
1cupmilk
⅓cupall-purpose flour
2cupscooked cubed chicken
Instructions
Make the dumplings:
In a medium bowl, stir together the flour, baking powder, sugar and salt.
Cut in the butter.
Add the milk and mix just until combined. Set aside.
Make the soup:
In a medium saucepan, combine the broth, frozen vegetables, onions, water, basil, oregano, dill, salt, garlic powder and pepper. *If you are using fresh herbs, add them in after the milk mixture.**
Bring to a boil.
In a small bowl, whisk together the flour and milk until smooth.
Drizzle into the boiling mixture. Cook and stir over medium low heat until the mixture has thickened a bit.
Drop the dumpling dough by tablespoons into the boiling stew. (We make about 15 dumplings.)
Simmer over low heat (so the milk does not burn), covered, for 15 minutes. Do NOT open the lid.
A toothpick inserted into the dumpling should come out clean with no doughiness.
Stir in the cooked chicken.
Serve immediately. Makes about 6 cups of stew (4 servings).