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Creamy, hearty chicken stew with vegetables and light and fluffy homemade dumplings. It also comes together very quickly.
Creamy chicken noodle soup with tender, pillowy dumplings. Yes! That much yes.
This is true comfort food at its best, without any canned cookies or canned soup of any kind. Dumplings are made completely from scratch with just a few staples (unsalted butter, self-rising flour, and buttermilk), and they’re super easy to whip up, too.
And you can repurpose leftover chicken so it comes together in no time, making this weeknight totally worth it, especially on a cold, snowy day. Or really any other cold day when we just need a big hug in a bowl.
TOOLS FOR THIS COMPONENT
MUST USE WHITE WINE.
Chicken broth can be used as a non-alcoholic substitute for white wine.
WHAT IS CREAM OF CHICKEN?
Heavy cream (or heavy whipping cream) has the highest fat content at around 36-40% fat. Half and half or whole milk are suitable substitutes, but will produce a lighter result.
WHAT IF I DON’T HAVE SELF-RISING FLOUR?
For 1 cup of self-raising flour, you can substitute 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda.
- ¼: glass unsalted butter
- 1: medium sweet onion, diced
- 2: carrot, peeled and diced
- 2: ribs celery, diced
- 2: clove garlic, ground
- 1 ¼ teaspoons poultry seasoning
- ¼: glass all-purpose flour
- 4: cups coarsely ground chicken
- 6:00 cups chicken broth
- ½: glass dry white wine
- ½: glass thick paste
- Kosher salt and freshly ground black pepper, to try
- ½: glass frozen green peas, melted
- 2: tablespoons chopped fresh parsley leaves
for dumplings
- 3: tablespoons unsalted butter, cold
- 1 ½ cups gravity flour
- ¾: glass buttermilk
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Melt the butter in a large pot or Dutch oven over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
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Stir in garlic and poultry seasoning until fragrant, about 1 minute.
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Stir in flour until lightly browned, about 1 minute.
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Stir in the chicken, chicken broth, and wine. to boil; Reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15 minutes.
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Mix the heavy cream; Season with salt and pepper to taste.
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Working in batches, gently mix in the dumpling pieces. Cover, reduce heat, and cook, stirring occasionally, until dumplings are cooked through and tender, about 5 to 8 minutes.
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Stir in peas and parsley until heated through, about 1-2 minutes.
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Serve immediately.
for dumplings
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Grate the butter using the large holes of a box grater. Mix in flour.
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Add the buttermilk and mix with a rubber spatula until you get a soft dough.
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Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll out the dough to 1/4 inch thickness. Cut the dough into bite-sized pieces.