Hearty Chicken & Dumpling Stew
Hearty Chicken & Dumpling Stew
Ingredients
For the Chicken and Stew
- 600 g skinless, boneless chicken thighs
- 1 tablespoon all-purpose seasoning, or to taste
- 1 teaspoon garlic granules, for chicken
- 1 teaspoon onion granules, for chicken
- 1 teaspoon smoked paprika, for chicken
- 1 teaspoon liquid seasoning, for chicken
- 1 tablespoon vegetable oil
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 30 g butter
- 30 g all-purpose flour
- 400 g cream of chicken soup, 1 full tin
- 500 ml chicken stock, plus more as needed
- 1/2 teaspoon smoked paprika, for stew
- 1/2 teaspoon garlic granules, for stew
- 1/2 teaspoon liquid seasoning, for stew
For the Dumplings
- 100 g self-raising flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 50 g cold butter, cubed
- 75 ml milk
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Wash the chicken thighs. In a bowl, season the chicken generously with 1 tablespoon all-purpose seasoning, 1 teaspoon garlic granules, 1 teaspoon onion granules, 1 teaspoon smoked paprika, and 1 teaspoon liquid seasoning. Mix well until all chicken pieces are thoroughly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook until nicely browned on all sides and slightly cooked through. This should take about 5-7 minutes. Remove the chicken from the pan and set it aside.
⏱️ 7 min
- 3
To the same pot, add the chopped carrots, celery, and onion. Add a splash of boiling water (about 2 tablespoons) to help loosen any browned bits from the bottom of the pan. Sauté the vegetables until the onions are translucent and softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the chopped garlic, chopped fresh rosemary, and chopped fresh thyme to the pot. Cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Add 30 g of butter to the softened vegetables. Once melted, add 30 g of all-purpose flour. Stir continuously for 2 minutes to create a roux, ensuring there are no lumps of flour remaining.
⏱️ 3 min
- 6
Pour in the 400 g tin of cream of chicken soup and mix well. Gradually add 500 ml of chicken stock, stirring constantly to combine and create a smooth soup base.
⏱️ 3 min
- 7
Season the soup with an additional 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic granules, and 1/2 teaspoon liquid seasoning. Mix well to combine.
⏱️ 1 min
- 8
Return the browned chicken thighs to the soup. Bring the stew to a gentle simmer, then reduce heat to low, cover the pot with a lid, and let it simmer for 20-30 minutes, allowing the chicken to soften.
⏱️ 25 min
- 9
While the chicken is simmering, prepare the dumplings. In a medium bowl, combine 100 g self-raising flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Add 50 g cold cubed butter. Rub the butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
⏱️ 5 min
- 10
Gradually add 75 ml of milk, bit by bit, mixing with your hands until a soft, non-sticky dough forms. Do not overmix.
⏱️ 3 min
- 11
After the chicken has simmered, remove it from the pot. Using two forks, shred the tender chicken completely. Return the shredded chicken back into the stew and mix thoroughly.
⏱️ 5 min
- 12
Add a little bit more chicken stock to the stew (about 100-150 ml) as the dumplings will absorb some liquid and thicken the soup. Bring the stew back to a gentle simmer.
⏱️ 2 min - 13
Pull the dumpling dough apart into small, golf-ball-sized pieces and gently place them into the simmering stew, leaving some space between them as they will expand. Spoon some of the hot stew over the dumplings to partially cover them.
⏱️ 3 min
- 14
Cover the pot with the lid and leave to cook for approximately 15-20 minutes, or until the dumplings are cooked through, puffed up, and tender. Do not lift the lid during this time.
⏱️ 18 min
- 15
Once cooked, ladle the warm chicken and dumpling stew into bowls. Garnish with fresh chopped parsley. Serve immediately, optionally with warm, crusty bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken & Dumpling Stew
For the Chicken and Stew
- 600 g skinless, boneless chicken thighs
- 1 tablespoon all-purpose seasoning, or to taste
- 1 teaspoon garlic granules, for chicken
- 1 teaspoon onion granules, for chicken
- 1 teaspoon smoked paprika, for chicken
- 1 teaspoon liquid seasoning, for chicken
- 1 tablespoon vegetable oil
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 30 g butter
- 30 g all-purpose flour
- 400 g cream of chicken soup, 1 full tin
- 500 ml chicken stock, plus more as needed
- 1/2 teaspoon smoked paprika, for stew
- 1/2 teaspoon garlic granules, for stew
- 1/2 teaspoon liquid seasoning, for stew
For the Dumplings
- 100 g self-raising flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 50 g cold butter, cubed
- 75 ml milk
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Wash the chicken thighs. In a bowl, season the chicken generously with 1 tablespoon all-purpose seasoning, 1 teaspoon garlic granules, 1 teaspoon onion granules, 1 teaspoon smoked paprika, and 1 teaspoon liquid seasoning. Mix well until all chicken pieces are thoroughly coated.
⏱️ 5 min - 2
Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook until nicely browned on all sides and slightly cooked through. This should take about 5-7 minutes. Remove the chicken from the pan and set it aside.
⏱️ 7 min - 3
To the same pot, add the chopped carrots, celery, and onion. Add a splash of boiling water (about 2 tablespoons) to help loosen any browned bits from the bottom of the pan. Sauté the vegetables until the onions are translucent and softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the chopped garlic, chopped fresh rosemary, and chopped fresh thyme to the pot. Cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Add 30 g of butter to the softened vegetables. Once melted, add 30 g of all-purpose flour. Stir continuously for 2 minutes to create a roux, ensuring there are no lumps of flour remaining.
⏱️ 3 min - 6
Pour in the 400 g tin of cream of chicken soup and mix well. Gradually add 500 ml of chicken stock, stirring constantly to combine and create a smooth soup base.
⏱️ 3 min - 7
Season the soup with an additional 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic granules, and 1/2 teaspoon liquid seasoning. Mix well to combine.
⏱️ 1 min - 8
Return the browned chicken thighs to the soup. Bring the stew to a gentle simmer, then reduce heat to low, cover the pot with a lid, and let it simmer for 20-30 minutes, allowing the chicken to soften.
⏱️ 25 min - 9
While the chicken is simmering, prepare the dumplings. In a medium bowl, combine 100 g self-raising flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Add 50 g cold cubed butter. Rub the butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
⏱️ 5 min - 10
Gradually add 75 ml of milk, bit by bit, mixing with your hands until a soft, non-sticky dough forms. Do not overmix.
⏱️ 3 min - 11
After the chicken has simmered, remove it from the pot. Using two forks, shred the tender chicken completely. Return the shredded chicken back into the stew and mix thoroughly.
⏱️ 5 min - 12
Add a little bit more chicken stock to the stew (about 100-150 ml) as the dumplings will absorb some liquid and thicken the soup. Bring the stew back to a gentle simmer.
⏱️ 2 min - 13
Pull the dumpling dough apart into small, golf-ball-sized pieces and gently place them into the simmering stew, leaving some space between them as they will expand. Spoon some of the hot stew over the dumplings to partially cover them.
⏱️ 3 min - 14
Cover the pot with the lid and leave to cook for approximately 15-20 minutes, or until the dumplings are cooked through, puffed up, and tender. Do not lift the lid during this time.
⏱️ 18 min - 15
Once cooked, ladle the warm chicken and dumpling stew into bowls. Garnish with fresh chopped parsley. Serve immediately, optionally with warm, crusty bread.
⏱️ 2 min