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Every time I make this Chicken and Herb Dumplings Stew my kitchen fills with the most incredible aroma of herbs and comfort. It reminds me of Sunday dinners at my grandmother's where a pot of this warming stew would simmer away on the stove. Those tender fluffy dumplings floating in rich chicken broth still make my heart happy every single time.
What Makes This Recipe Special
I love how this stew comes together in under an hour yet tastes like it's been cooking all day. The way those buttery herb dumplings puff up in the rich broth while soaking up all those wonderful flavors creates something truly magical. It's become my go to recipe when someone needs a little extra comfort.
Let's Gather Our Ingredients
- Butter: Two tablespoons create that lovely rich base.
- Vegetables: The classic trio makes everything better.
- Garlic: Fresh minced adds such wonderful flavor.
- Flour: Helps create that perfect thickness.
- Evaporated Milk: Makes everything creamy without being heavy.
- Chicken Stock: The heart of our stew.
- Shredded Chicken: Tender and full of flavor.
- Thyme: Fresh or dried both work beautifully.
- Baking Powder: The secret to fluffy dumplings.
- Milk: Brings our dumpling dough together.
- Extra Butter: For those perfect tender dumplings.
- Seasonings: Salt and pepper make everything sing.
Let's Start Cooking
- Build the base:
- Start with those aromatics in butter until they're perfectly tender.
- Make it rich:
- That flour milk and stock combination creates pure magic.
- Let it simmer:
- Add your chicken and herbs let everything get friendly.
- Dumpling time:
- Mix those ingredients with a gentle hand they'll be so tender.
- Watch them grow:
- Drop them in cover and let them puff up into pillowy perfection.
My Best Tips
Use that cookie scoop for perfect dumpling sizes every time. Be gentle with the dumpling dough overmixing makes them tough. Keep that simmer nice and gentle those dumplings need tender loving care. Feel free to toss in extra veggies or herbs make it your own.
Serve It Up Right
A piece of crusty bread on the side soaks up all that wonderful broth. I love adding fresh herbs on top for color and flavor. Leftovers keep beautifully just warm them gently with a splash of stock to bring back that perfect consistency.
Common Questions Answered
- Planning ahead? Make that stew base early just save the dumplings for serving time.
- Want to freeze? The stew base freezes beautifully just add fresh dumplings later.
- About the chicken: Any cooked chicken works wonderfully here.
- Fresh vs dried herbs: Both work just adjust the amounts.
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Frequently Asked Questions
- → Can I make the dumplings ahead of time?
- While it's best to make dumplings fresh, you can mix the dry ingredients ahead of time. Add the wet ingredients just before cooking for the fluffiest results. Never store uncooked dumpling batter.
- → How do I know when the dumplings are done?
- Insert a toothpick into the center of a dumpling - it should come out clean. The dumplings should also feel firm and slightly springy when gently pressed. They usually take 15-18 minutes to cook fully.
- → Can I use rotisserie chicken for this recipe?
- Rotisserie chicken works great in this recipe and saves time. Simply shred the meat and add it to the stew. One large rotisserie chicken should give you enough meat.
- → Why did my dumplings turn out dense?
- Dense dumplings usually result from overmixing the dough or letting the stew boil too vigorously. Mix just until ingredients combine and maintain a gentle simmer for light, fluffy dumplings.
- → Can I freeze this stew?
- Freeze the stew portion without the dumplings. When reheating, make fresh dumplings as frozen ones can become gummy. The stew base freezes well for up to 3 months.