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Ina Garten Chicken and Dumplings

Ina Garten Chicken and Dumplings recipe
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This recipe features chunks of roasted or poached chicken, simmered with onions, carrots, and celery in a savory broth thickened slightly with flour. Fluffy drop dumplings, made with buttermilk and fresh herbs, steam right on top of the stew, soaking up all that aromatic flavor.

Ingredients

Scale

For the chicken stew:

  • 3 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 1 large yellow onion, diced

  • 3 carrots, sliced into rounds

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1 teaspoon chopped fresh thyme (or ½ tsp dried)

  • ¼ cup all-purpose flour

  • 6 cups low-sodium chicken stock

  • 3 cups cooked chicken, shredded or cubed (roasted or poached)

  • 1 bay leaf

  • Kosher salt and freshly ground black pepper

  • ½ cup frozen peas (optional)

  • 2 tablespoons chopped fresh parsley or dill

For the dumplings:

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • 1 tablespoon chopped parsley or chives

  • ¾ to 1 cup buttermilk

  • 3 tablespoons unsalted butter, melted

Instructions

Step 1: Sauté the Vegetables

In a large Dutch oven, heat butter and olive oil over medium heat. Add onions, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until vegetables are softened. Add garlic and thyme, cooking for 1 more minute.

Step 2: Make the Broth

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to form a light roux. Slowly add the chicken stock, stirring until smooth. Add bay leaf and bring to a simmer.

Step 3: Add Chicken and Simmer

Stir in the cooked chicken and simmer gently for 10–15 minutes until the broth thickens slightly. Add peas (if using), season with salt and pepper to taste, and remove bay leaf.

Step 4: Make the Dumpling Dough

In a mixing bowl, whisk together flour, baking powder, salt, and chopped herbs. Stir in melted butter and buttermilk until just combined. The dough should be thick but scoopable.

Step 5: Drop Dumplings and Cook

Using a spoon or small scoop, drop rounded tablespoons of dough on top of the bubbling stew, spacing them slightly apart. Cover the pot tightly with a lid and reduce heat to low. Simmer for 15–18 minutes without lifting the lid until dumplings are puffed and cooked through.

Step 6: Finish and Serve

Remove from heat, sprinkle with chopped parsley or dill, and serve warm in generous bowls.

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