Chicken & Dumpling Stew

These dumplings are super light and fluffy, but still hold their shape and don’t disintegrate or get gummy when cooked.

over 120mins

Ingredients for servings

  • 4 chicken legs, thigh and drumstick

  • 1 leek, pale-green and white parts only

  • 4 carrots, 1 whole, 3 chopped into rounds

  • 4 celery stalks, 1 whole, 3 chopped into pieces

  • 1 medium onion, chopped, divided

  • 3 garlic cloves, smashed

  • 4 sprigs thyme

  • parsley stems from 0.5 bunch

  • 1 bay leaf

  • 2 tsp whole peppercorns

  • kosher salt

  • 100 g chicken fat (schmaltz) or butter, melted, divided

  • freshly ground black pepper

  • 190 g all-purpose flour, divided

  • 2 tsp baking powder

  • 0.25 tsp baking soda

  • 125 g cup plus 2 tablespoons buttermilk

  • 110 g cup heavy cream

  • chopped chives, for serving


  • Bring chicken, leek, whole carrot, whole celery stalk, half of onion, garlic, thyme, parsley stems, bay leaf, peppercorns, and 3L water to a simmer in a large wide pot. Cook, uncovered, until chicken is cooked through, for 40–50 minutes.

  • Transfer chicken to a plate and let sit until cool enough to handle.

  • Shred meat from thighs and legs, discarding skin, bones, and excess fat. Cover meat with foil to keep warm; set aside.

  • Strain stock through a fine-mesh sieve into a large bowl; discard solids. Wipe out pot, pour stock back in, and bring to a simmer. Stir in 1 tbsp plus 1 tsp salt.

  • Heat 0.5 of the schmaltz in a large skillet over medium. Cook chopped carrot, chopped celery, and remaining onion, stirring occasionally, until vegetables are softened but not completely tender, 8–10 minutes; season with salt and pepper.

  • Add 0.3333 of the flour and cook, stirring, until vegetables are coated, about 1 minute.

  • Scrape vegetable mixture into simmering stock and whisk until liquid is thickened and no lumps remain, then continue to cook until vegetables are tender, 10–15 minutes.

  • Meanwhile, whisk baking powder, baking soda, 1 tsp salt, 0.25 tsp pepper, and remaining flour in a medium bowl. Whisk buttermilk and remaining 3 tbsp schmaltz in a small bowl. Fold buttermilk mixture into dry ingredients just until dough comes together (be careful not to overmix or dumplings will be tough).

  • Add cream and reserved chicken to stew and return to a simmer. Drop tablespoon-sized portions of dough into the stew (don’t worry if they aren’t perfect, they will puff up as they cook).

  • Reduce heat to low, cover, and cook 10 minutes. Uncover and check dumplings for doneness. They should be about 5 times larger and should cover entire surface of stew. To be extra sure, you can remove a dumpling and cut it in half to see if it’s cooked through; the interior should look like a soft dinner roll. If they’re not fully cooked, cover and cook 2 minutes more.

  • Divide chicken soup and dumplings among bowls, then top with chives.


Chicken soup, without dumplings, can be made 3 days ahead; cover and chill.

Clap if you liked this recipe!