Spring Chicken and Dumplings

There’s something incredibly comforting about a pot of chicken and dumplings simmering on the stove. It’s the culinary equivalent of a warm hug on a chilly spring evening. This recipe for Spring Chicken and Dumplings is my absolute go-to when I need a meal that feels both nourishing and indulgent. It’s the kind of dish that gathers everyone around the table, eager for a taste. With tender chicken, fluffy dumplings, and a broth that’s rich with flavor, it’s a classic that never goes out of style.

I perfected this recipe after what felt like a lifetime of my dumplings turning out too dense. The secret? A light hand and a trusty biscuit mix. Now, it’s the meal my family requests most, especially when the weather can’t decide if it’s winter or summer. It’s a one-pot wonder that’s surprisingly simple to make, leaving you with more time to enjoy the evening and less time scrubbing dishes.

Table of Contents

Table of Contents

Why You’ll Love This Spring Chicken and Dumplings

• One-Pot Magic: Everything cooks in a single pot, making cleanup a total breeze.
• Weeknight Hero: It comes together faster than you think, using a clever shortcut for the dumplings.
• Comfort in a Bowl: It’s the ultimate cozy, satisfying meal that soothes the soul.
• Endlessly Customizable: Toss in your favorite spring veggies or adjust the herbs to make it your own.

Ingredients You’ll Need

Gathering your ingredients is the first step to a delicious dinner. Here’s what you’ll need for this cozy dish.

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For the Stew:

• 2 tbsp olive oil
• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas

For the Dumplings:

• 2 cups baking mix (like Bisquick)
• 2/3 cup milk
• 2 tbsp fresh parsley, chopped

How to Make Spring Chicken and Dumplings

Don’t let the homestyle look fool you—this recipe is straightforward. Just follow these simple steps.

1. Brown the Chicken: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the chicken chunks with salt and pepper. Add them to the pot and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken and set it aside.
2. Sauté the Veggies: Add the onion, carrots, and celery to the same pot. Cook for about 5 minutes, until they begin to soften. Add the garlic and cook for another minute until fragrant.
3. Simmer the Stew: Return the chicken to the pot. Pour in the chicken broth and add the thyme and bay leaf. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
4. Prepare the Dumpling Dough: While the stew simmers, stir together the baking mix, milk, and parsley in a medium bowl until a soft dough forms.
5. Add the Dumplings: After 20 minutes, remove the bay leaf from the stew. Drop spoonfuls of the dumpling dough directly onto the simmering stew. Cover the pot again and let it simmer for 15 minutes without lifting the lid. This is key for light, fluffy dumplings!
6. Finish and Serve: Uncover, stir in the frozen peas, and let everything heat through for another 2-3 minutes. Season with additional salt and pepper if needed. Ladle into bowls, making sure each serving gets plenty of stew and dumplings.

My Favorite Tips for the Best Dumplings

I’ve learned a thing or two about dumplings over the years. Here’s how to make sure yours are perfect every single time.

• Don’t Peek! The biggest mistake is lifting the lid while the dumplings steam. That precious steam is what cooks them to fluffy perfection. Trust the process!
• Biscuit Mix is Your Friend: Using a mix like Bisquick guarantees tender dumplings without the fuss of measuring flour and leaveners. It’s my favorite weeknight shortcut.
• Fresh Herbs Make a Difference: Adding fresh parsley to the dumpling dough gives them a bright, fresh flavor that pairs beautifully with the rich stew.

What to Serve With Your Chicken and Dumplings

This dish is a complete meal in a bowl, but if you’re looking to round out your table, a simple side is all you need. A crisp, green salad with a tangy vinaigrette helps cut through the richness. For something heartier, a slice of crusty bread is perfect for sopping up every last drop of that delicious broth. If you’re looking for another cozy side, my Creamy Garlic Mashed Potatoes are always a crowd-pleaser.

How to Store and Reheat Leftovers

This recipe makes great leftovers! Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will soften further in the broth, which I actually love. To reheat, gently warm it in a pot on the stove over low heat, adding a splash of broth or water if it seems too thick. I don’t recommend freezing, as the dumplings can become mushy upon thawing.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

You absolutely can! Chicken breasts will work just fine. Just be careful not to overcook them, as they can become dry. I’d recommend reducing the initial simmering time by about 5 minutes if using breasts.

My stew is too thin. How can I thicken it?

No worries! If you prefer a thicker stew, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering stew after you add the peas and let it cook for a minute or two until it thickens up.

Can I make this recipe ahead of time?

You can prepare the stew base (through step 3) a day ahead. Keep it stored in the fridge. When you’re ready to eat, bring it back to a simmer and then proceed with adding the dumplings. The dumplings are always best made fresh.

What can I use if I don’t have a Dutch oven?

Any large, heavy-bottomed pot with a tight-fitting lid will work. A stockpot or even a large, deep skillet with a lid can be used in a pinch. The key is having a lid that traps the steam effectively.

More Cozy Recipes You’ll Adore

If this Spring Chicken and Dumplings hit the spot, you’ll definitely want to try these other comforting favorites. My Hearty Beef Stew is another one-pot miracle that’s perfect for feeding a crowd. And for a creamy, dreamy pasta option, this One-Pot Chicken Alfredo is always a winner.

So there you have it—a bowl of pure comfort that’s easier to make than you ever imagined. This Spring Chicken and Dumplings recipe is all about simple ingredients coming together to create something truly special. It’s the kind of meal that turns an ordinary weeknight into something a little more memorable. I hope it brings as much joy to your table as it does to mine. Happy cooking