I’m thoroughly obsessed with this chicken and dumplings recipe. This is some serious comfort food. There will be soft chicken thighs cooked in a rich gravy, as well as a mix of colorful vegetables and soft, fluffy, flavorful dumplings on top. This recipe is so cozy that eating a bowl of these homemade chicken and dumplings feels like being wrapped up in a big warm hug. And the best part? It’s made 100% from scratch. Ugh, brb, I need to go make another batch because my mouth is WATERING.
Comfort food like chicken and dumplings is always a good idea. In this hearty stew, soft chicken is cooked in a flavorful broth, and fluffy dumplings are steamed on top. But the vegetables are just as important because they add color, texture, flavor, and nutrients.
Picking the right mix of vegetables can make this dish even better. Let’s talk about the best vegetables to use in chicken and dumplings.
The Tried and True: Carrots, Celery, Onions
The aromatic vegetables that form the base of most chicken and dumplings recipes are
- Carrots
- Celery
- Onions
This combination, often called a mirepoix, provides a flavorful foundation. Here’s what each veggie brings to the table:
Carrots lend a subtle sweetness and pleasant crunch. They are typically diced for even cooking.
Celery has an earthy taste and a crisp, refreshing texture. For the best results, use both the stalks and leaves.
Onions are crucial for building the savory, aromatic flavor profile. Yellow, white or sweet onions all work well when sautéed.
So in short, this tried and true trio balances sweet, earthy and aromatic flavors while also providing varied textures. You really can’t go wrong with them!
Going Beyond the Basics
While carrots, celery and onions are staples, you can kick things up a notch by bringing in some additional veggies. Here are some tasty options to consider:
Potatoes – Diced potatoes add heartiness and substance. Russets, Yukon Golds or reds all work beautifully.
Peas – Frozen or fresh peas provide pops of color and freshness. Add them late in cooking.
Mushrooms – Sliced mushrooms add an earthy, umami richness. Cremini and buttons work well.
Corn – The sweetness and texture of corn kernels complement the other ingredients nicely.
Green Beans – Halved green beans deliver a nutritional boost along with crunch.
When selecting supplementary veggies, think about achieving a balance of flavors, colors and textures to take your chicken and dumplings to the next level.
Picking the Right Veggies
Choosing vegetables for chicken and dumplings goes beyond personal preference. Here are some factors to keep in mind:
Seasonality – Use veggies that are fresh and in season for maximum flavor and nutrition.
Texture – Aim for a mix of tender and crisp textures to contrast the soft dumplings.
Flavor – Pick veggies that complement (rather than overpower) the chicken and broth.
Ease of Use – Opt for veggies that are readily available and easy to prep like carrots, peas or green beans.
Color – Vary the colors for visual appeal in addition to flavor contrasts.
Nutrition – Pack as much nutritional value into the dish by including nutrient-dense veggies.
Handling the Vegetables
To get the best results from your veggies, follow these tips:
- Cut uniformly for even cooking. Opt for a small dice.
- Sauté aromatics like onions and celery first to boost flavor.
- Add tender veggies like peas and greens at the end to avoid overcooking.
- Cook longer veggies like carrots and potatoes first before adding quick-cooking ones.
- Season with herbs like thyme, rosemary and parsley which complement veggies nicely.
Taking a little care with prep and cooking times ensures your veggies retain their flavor, texture and nutrients.
FAQs
Let’s answer some frequently asked questions about veggies in chicken and dumplings:
Can I use frozen vegetables? Yes! They are very convenient and often more nutritious than fresh.
What about canned vegetables? They can work in a pinch but tend to be softer and saltier than fresh or frozen.
Can I use vegetable broth? You can make a vegetarian version with veggie broth. For best flavor, do a broth combo.
Should leafy greens be avoided? Tenderness varies. Heartier greens like kale can work, but add delicate greens like spinach at the end.
Is it okay to swap in whatever veggies I have? Absolutely! Part of the fun is experimenting with different veggies.
Can I prep the veggies in advance? Yes, you can prep them 1-2 days ahead. Store chopped veggies in the refrigerator until ready to use.
What are some good veggie ratios? As a general rule, use about 2 cups each of carrots, celery and onions for every 3-4 servings. Adjust other veggies to taste.
Should I make any other adjustments? You may need to increase the broth if adding lots of veggies to allow them to cook through and thicken the stew.
Regional Vegetable Variations
Chicken and dumplings takes on delicious regional twists thanks to locally available produce. Here are some examples:
- Southern – Okra, collard greens
- Midwestern – Corn, green beans
- New England – Parsnips, turnips
- Pacific Northwest – Mushrooms, leeks
Feel free to give your chicken and dumplings a taste of local flavor based on veggie availability in your area.
Sample Vegetable Combinations
Here are a few tasty veggie combos to get you started:
- Carrots, celery, onions, potatoes, peas
- Carrots, celery, onions, corn, green beans
- Carrots, celery, onions, mushrooms, spinach
- Carrots, celery, onions, sweet potato, kale
The possibilities are endless! Ultimately the best vegetables for chicken and dumplings are the ones you and your family enjoy eating.
Satisfying and Nutritious
Adding a variety of vegetables to chicken and dumplings boosts the flavor, texture, color, and nutrients substantially. Taking care to balance flavors, textures and cooking times helps the vegetables shine.
With so many options, you can customize your veggie mix to satisfy preferences and highlight seasonal produce. So go beyond the basics and craft a chicken and dumplings masterpiece loaded with your favorite vegetables. Enjoy this satisfying and nutritious one-pot meal!
Ingredients for Chicken and Dumplings
Here’s what you’ll need to make this delicious chicken and dumplings recipe:
- Chicken: I used boneless, skinless chicken thighs because they stay moist and tender no matter how long you cook them. This recipe is foolproof. If you’d rather not use chicken breast, just make sure the chicken doesn’t get too done.
- Vegetables: Onion, garlic, carrot, and celery make up the vegetables. They give the gravy its flavor and give the dish a lot of color and texture.
- Butter and Flour: A roux made of butter and flour sets the gravy and gives the dish a lot of rich flavor.
- Herbs: Sage, parsley, thyme, rosemary, and pepper give this chicken and dumplings recipe a classic chicken soup flavor that makes it extra warm and cozy.
- Chicken Broth and Milk: The gravy has a lot of flavor and a smooth finish because it is made with both broth and milk.
- For the dumplings, all you need is flour, milk, melted butter, herbs, baking powder, salt, and sugar. They come together in minutes with very little mixing required!.
We make these chicken and dumplings with “drop biscuit” style dumplings, but you can try a few other kinds too. Here are some popular options for chicken and dumplings:
- Biscuits Already Made: To save time, you can buy biscuits that are already baked and put them on top of the gravy that is simmering. Then, steam them until they are fully cooked.
- Biscuit Mix: For the biscuit/dumpling topping, skip making the biscuits from scratch below and use a biscuit mix that’s already been made, like Bisquick.
- Thick Noodles: You can either make your own thick noodles, also known as “sliders,” to cook in the gravy, or you can buy dried “dumpling noodles” that are already made. If you use dried noodles, you might need to add an extra cup of broth to help them soak up the liquid.
How to Store the Leftovers
Chicken and dumplings that have been left over are SO tasty, so make sure you save some for lunch the next day! Just put the leftovers in containers for one serving and put them in the fridge. The gravy will get quite thick when refrigerated, but they’re still delicious! Chicken and dumplings will stay good in the refrigerator for about 3-4 days.
You can also freeze the chicken and dumplings. Once chilled in the refrigerator, transfer the chicken and dumplings to the freezer and store for 2-3 months. To reheat the frozen chicken and dumplings either thaw in the refrigerator overnight before microwaving until hot or use the defrost function on the microwave.
- 4 boneless, skinless chicken thighs (about 1 lb.) ($3.29)
- 1 Tbsp olive oil ($0.12)
- 1 yellow onion, diced ($0.32)
- 2 cloves garlic, minced ($0.16)
- 2 stalks celery, diced ($0.50)
- 2 carrots, diced ($0.31)
- 1/4 cup all-purpose flour ($0.04)
- 4 Tbsp butter ($0.50)
- 1 tsp dried parsley ($0.10)
- 1/2 tsp dried thyme ($0.05)
- 1/2 tsp dried rosemary ($0.05)
- 1/2 tsp dried sage ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 cups chicken broth ($0.34)
- 1 cup whole milk ($0.48)
- 1/2 tsp salt ($0.02)
- 1 cup all-purpose flour ($0.16)
- 1.5 tsp baking powder ($0.09)
- 1 tsp dried parsley ($0.10)
- 1/2 tsp sugar ($0.01)
- 1/2 tsp salt ($0.02)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp freshly cracked black pepper ($0.02)
- 1/2 cup milk ($0.24)
- 2 Tbsp butter, melted ($0.25)
- Slowly add the olive oil to a large skillet or Dutch oven. Put the chicken thighs in when it’s hot and brown them on all sides. Just make sure the outside of the chicken gets very brown. It doesn’t have to be cooked all the way through yet. Transfer the partially cooked chicken to a clean bowl.
- Once the chicken is out of the pan, add the garlic and onion slices. Cook over medium-low heat until the onions become soft. As the onions cook, stir to get rid of the browned bits on the bottom of the pan.
- Dice the carrot and celery and add them to the pan with the onion and garlic. Sauté for another five minutes.
- Put the butter and flour in the pan and stir them together until the butter melts and the flour and butter mix to make a paste that covers the vegetables. Stir this mixture and keep cooking for another two minutes.
- Salt, pepper, chicken broth, milk, rosemary, sage, parsley, and thyme should all be added to the pan. If you want to make a gravy, raise the heat to medium-high and keep stirring and cooking until the mixture starts to simmer.
- Cut the chicken into small pieces and put it back in the pan with the vegetables and gravy. Place a lid on top and cook the chicken in the gravy over medium heat. While you make the dumplings,
- Put the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl. This is how you make the dumplings.
- Mix the flour and butter together, then add the milk and stir until you get a soft batter that you can scoop up. Do not over stir.
- Take off the lid of the pot of chicken and gravy, and use two tablespoons to drop the dumpling batter onto the gravy. You should get about 12 dumplings.
- Put the lid back on the pan and let the dumplings cook for 15 minutes. Make sure the gravy is still simmering. Make sure theyre simmering the entire time. The dumplings should be twice as big, fluffy, and cooked all the way through after 15 minutes. Serve hot and enjoy! .
- Deep Stainless Steel Skillet
