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White bowl with chicken and dumplings inside.

Anne's Easy Chicken and Dumplings

Anne's Easy Chicken and Dumplings Recipe stands out as a timeless classic. Whether you're looking for a hearty meal for a family gathering or a comforting dish on a chilly night, this recipe combines tender chicken, flavorful broth, and fluffy dumplings into one delicious pot meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 3 medium carrots sliced
  • 2 celery stalks chopped
  • 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 4 cups chicken broth or chicken stock for a richer flavor
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 cup frozen peas
  • 1 12-ounce bag frozen dumplings (like Anne’s brand)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion and cook until translucent, about 3-4 minutes.
  • Stir in the minced garlic, sliced carrots, and chopped celery. Cook for an additional 5 minutes, stirring occasionally.
  • Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.
  • Stir in the dried thyme, rosemary, salt, and black pepper.
  • Pour in the chicken broth and bring the mixture to a boil then turn to medium low heat.
  • Let the stew simmer for about 15 minutes, or until the vegetables are tender and the chicken is cooked through.
  • Add the frozen peas and stir into stew.
  • Drop the thawed dumpling dough over the simmering stew, spacing them out a bit.
  • Cover the pot with a lid and let the dumplings steam for about 15 minutes. Avoid lifting the lid during this time to ensure proper cooking.
  • Once the dumplings are cooked through and fluffy, gently stir the stew to mix in the dumplings.
  • Garnish with fresh parsley if desired and serve hot.

Notes

  • Dumplings: Anne’s brand frozen dumplings are used here, but you can substitute with homemade dough or other store-bought frozen dumplings. Make sure to thaw them first for even cooking.
  • Vegetable Variations: You can add or substitute vegetables like potatoes or parsnips for a heartier stew. Just cut them into small pieces to ensure they cook through in time.
  • Thicker Stew: If you prefer a thicker stew, you can mix 1 tablespoon of flour with a little broth to create a slurry and stir it into the stew before adding the dumplings.
  • Chicken Thighs vs. Breasts: Both work well, but chicken thighs tend to stay juicier and add more flavor to the stew.
  • Garnish: A sprinkle of fresh parsley or thyme on top before serving adds a nice touch of color and flavor.