Hearty Chicken and Dumplings Stew
Hearty Chicken and Dumplings Stew
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon avocado oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Tony's No Salt seasoning
- 1 teaspoon smoked paprika
For the Stew Base
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, medium, peeled and diced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 garlic, cloves, minced
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 can cream of chicken soup, 10 3/4 ounce
- 4 cups chicken broth
- 1/2 cup milk, warm, as needed for thinning
For the Dumplings
- 2 cups biscuit mix
- 3/4 cup milk
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken: In a large bowl, combine the 1-inch pieces of chicken thighs with avocado oil, salt, black pepper, garlic powder, onion powder, Tony's No Salt seasoning, and smoked paprika. Mix thoroughly by hand to ensure all chicken pieces are evenly coated.
⏱️ 5 min
- 2
Sear the chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pot. Sear for 3 to 4 minutes per side, until beautifully browned. Remove the seared chicken from the Dutch oven and set aside.
⏱️ 8 min
- 3
Sauté the aromatics: In the same Dutch oven, using the flavorful drippings, add the diced yellow onion, celery, and carrots. Sauté over medium heat for 5 to 7 minutes, until softened. Stir in the chopped fresh rosemary and fresh thyme and sauté for another minute until fragrant. Add the minced garlic and sauté for 30 seconds until aromatic.
⏱️ 7 min
- 4
Build the gravy base: Melt the unsalted butter into the sautéed vegetables. Sprinkle the all-purpose flour over the mixture and stir well for 1 to 2 minutes to create a roux. Pour in the can of cream of chicken soup, then gradually whisk in the chicken broth until smooth and combined, forming a rich, creamy base.
⏱️ 5 min
- 5
Simmer the chicken: Return the seared chicken pieces to the pot. Stir to coat the chicken in the gravy. Taste the stew and adjust seasoning with additional salt and pepper as needed. Cover the Dutch oven and allow the chicken and gravy to simmer for 15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 6
Prepare the dumpling dough: While the stew simmers, in a separate medium bowl, combine the biscuit mix with 3/4 cup milk. Mix until a sticky, cohesive dough forms. Do not overmix.
⏱️ 5 min
- 7
Shred chicken and adjust broth: After 15 minutes of simmering, remove the chicken from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the gravy. Stir in 1/2 cup warm milk to thin the broth slightly, anticipating the thickening effect of the dumplings.
⏱️ 5 min
- 8
Cook the dumplings: Drop small, irregular spoonfuls of the prepared dumpling dough directly into the simmering stew. Ensure the dumplings are mostly submerged but not packed too tightly. Cover the Dutch oven again and steam the dumplings for 15 minutes, until cooked through and fluffy.
⏱️ 15 min
- 9
Final touches and serve: If the gravy is still too thick after the dumplings have cooked, stir in additional warm chicken broth, 1/4 cup at a time, until the desired consistency is reached. Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken and Dumplings Stew
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon avocado oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Tony's No Salt seasoning
- 1 teaspoon smoked paprika
For the Stew Base
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, medium, peeled and diced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 garlic, cloves, minced
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 can cream of chicken soup, 10 3/4 ounce
- 4 cups chicken broth
- 1/2 cup milk, warm, as needed for thinning
For the Dumplings
- 2 cups biscuit mix
- 3/4 cup milk
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken: In a large bowl, combine the 1-inch pieces of chicken thighs with avocado oil, salt, black pepper, garlic powder, onion powder, Tony's No Salt seasoning, and smoked paprika. Mix thoroughly by hand to ensure all chicken pieces are evenly coated.
⏱️ 5 min - 2
Sear the chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pot. Sear for 3 to 4 minutes per side, until beautifully browned. Remove the seared chicken from the Dutch oven and set aside.
⏱️ 8 min - 3
Sauté the aromatics: In the same Dutch oven, using the flavorful drippings, add the diced yellow onion, celery, and carrots. Sauté over medium heat for 5 to 7 minutes, until softened. Stir in the chopped fresh rosemary and fresh thyme and sauté for another minute until fragrant. Add the minced garlic and sauté for 30 seconds until aromatic.
⏱️ 7 min - 4
Build the gravy base: Melt the unsalted butter into the sautéed vegetables. Sprinkle the all-purpose flour over the mixture and stir well for 1 to 2 minutes to create a roux. Pour in the can of cream of chicken soup, then gradually whisk in the chicken broth until smooth and combined, forming a rich, creamy base.
⏱️ 5 min - 5
Simmer the chicken: Return the seared chicken pieces to the pot. Stir to coat the chicken in the gravy. Taste the stew and adjust seasoning with additional salt and pepper as needed. Cover the Dutch oven and allow the chicken and gravy to simmer for 15 minutes, allowing the flavors to meld.
⏱️ 15 min - 6
Prepare the dumpling dough: While the stew simmers, in a separate medium bowl, combine the biscuit mix with 3/4 cup milk. Mix until a sticky, cohesive dough forms. Do not overmix.
⏱️ 5 min - 7
Shred chicken and adjust broth: After 15 minutes of simmering, remove the chicken from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the gravy. Stir in 1/2 cup warm milk to thin the broth slightly, anticipating the thickening effect of the dumplings.
⏱️ 5 min - 8
Cook the dumplings: Drop small, irregular spoonfuls of the prepared dumpling dough directly into the simmering stew. Ensure the dumplings are mostly submerged but not packed too tightly. Cover the Dutch oven again and steam the dumplings for 15 minutes, until cooked through and fluffy.
⏱️ 15 min - 9
Final touches and serve: If the gravy is still too thick after the dumplings have cooked, stir in additional warm chicken broth, 1/4 cup at a time, until the desired consistency is reached. Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 3 min