Absolutely — here’s a classic, from-scratch Chicken & Dumplings recipe that’s rich, comforting, and perfect for a cozy NJ night (especially this time of year).
🥣 Classic Chicken & Dumplings
🛒 Ingredients
For the Chicken Base:
2 lbs boneless skinless chicken thighs (or breasts)
1 tablespoon olive oil or butter
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
1 cup whole milk or half-and-half
3 tablespoons flour
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
Salt to taste
Optional: ½ cup frozen peas
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar (optional but good)
½ teaspoon garlic powder
¾ cup whole milk
4 tablespoons melted butter
👩🍳 Instructions
1️⃣ Cook the Chicken
Heat oil/butter in a large Dutch oven.
Season chicken with salt & pepper.
Brown on both sides (about 4–5 min per side).
Remove and set aside.
2️⃣ Build the Flavor
In the same pot, sauté onion, carrots, and celery (5–7 minutes).
Add garlic and cook 30 seconds.
Sprinkle in flour and stir 1–2 minutes.
Slowly whisk in chicken broth and milk.
Add thyme, parsley, pepper.
Bring to a gentle simmer.
3️⃣ Shred the Chicken
Shred cooked chicken.
Return it to the pot.
Add peas if using.
Let simmer 10–15 minutes until slightly thickened.
🥟 Make the Dumplings
Mix dry ingredients.
Stir in milk and melted butter just until combined (don’t overmix).
Drop large spoonfuls of dough on top of simmering soup.
⚠️ Important:
Cover tightly and simmer on LOW for 15 minutes.
Do not lift the lid — steam cooks the dumplings.
After 15 minutes, check doneness. They should be fluffy and cooked through.
⭐ Pro Tips
For richer flavor, use thighs instead of breasts.
Want thicker stew? Add 1 extra tablespoon flour when building base.
Want old-school Southern style? Skip milk in broth and use all stock.
For extra cozy: finish with 1 tablespoon butter stirred in at the end.
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