Chicken and dumplings is a classic comfort food dish that warms the soul. This hearty stew features tender chicken simmered in a savory broth with pillowy dumplings steamed on top. But the vegetables are equally important for adding flavor, texture, color and nutrients.
Choosing the right mix of vegetables can take this dish from great to spectacular Let’s discuss the best veggies 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 provides an earthy flavor and adds a refreshing crispness Using both the stalks and leaves gives the best results
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’re almost impossible to overcook and they always stay moist and tender, making this recipe foolproof. You can use chicken breast if you prefer, just be careful not to overcook the chicken.
- Vegetables: A mix of onion, garlic, carrot, and celery provides the flavor base for the gravy, as well as adds a ton of color and texture to the dish.
- Butter and Flour: A butter and flour roux is used to thicken the gravy and add a ton of rich flavor to the dish.
- Herbs: Parsley, thyme, rosemary, sage, and pepper create a classic chicken soup flavor profile that makes this chicken and dumplings recipe extra warm and cozy.
- Chicken Broth and Milk: The gravy is made with a combination of broth and milk for tons of flavor and a creamy finish.
- Dumplings: The dumplings are made with a simple mix of flour, milk, melted butter, herbs, baking powder, salt, and sugar. They come together in minutes with very little mixing required!
We use a “drop biscuit” style dumpling for this chicken and dumplings recipe, but there are several other variations you can try. Here are some popular options for chicken and dumplings:
- Pre-Made Biscuits: If you want a shortcut, buy a can of ready-to-bake biscuits and simply place them on top of the simmering gravy, then steam until cooked through.
- Biscuit Mix: Skip the from-scratch biscuits listed below and use a pre-made biscuit mix, like Bisquick, to make your biscuit/dumpling topping.
- Thick Noodles: Either make your own homemade thick noodles or “sliders” to simmer in the gravy or buy a pre-made dried “dumpling noodle”. If using a dried noodle, you may want to add an additional cup of broth to allow for the noodle’s absorption.
How to Store the Leftovers
Leftover chicken and dumplings are SO delicious, so make sure to save some for lunch the next day! Simply divide the leftovers into single-serving containers and refrigerate. 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)
- Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
- After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook.
- Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about five minutes more.
- Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about two minutes.
- Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
- Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.
- To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
- Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
- Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 tablespoon dollops. You should get about 12 dumplings.
- Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure theyre simmering the entire time. After 15 minutes the dumplings should have doubled in size and will be fluffy and cooked in the center. Serve hot and enjoy!
- Deep Stainless Steel Skillet
