Chicken and Dumplings
Creamy chicken and dumplings from scratch. There's nothing like it! Learn how to make this easy homemade chicken stew for a comforting dinner.
Servings: 4
Calories: 457kcal
Ingredients
For the dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon butter
- ½ cup 2% milk
For the chicken stew:
- 14 ounces chicken stock
- 2 cups frozen mixed vegetables
- ¾ cup chopped onions
- ½ cup water
- 2 teaspoons fresh snipped basil oregano and dill (or ½ teaspoon each of dried)
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 cup milk
- ⅓ cup all-purpose flour
- 2 cups cooked 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).
Nutrition
Calories: 457kcal | Carbohydrates: 56g | Protein: 30g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 889mg | Potassium: 869mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4865IU | Vitamin C: 11.7mg | Calcium: 237mg | Iron: 4.1mg