📝 About This Recipe
This heartwarming Southern classic is the ultimate culinary hug, featuring tender shredded chicken and vibrant vegetables bathed in a silky, savory gravy. The star of the show is the 'cloud' dumplings—pillowy soft morsels of dough that steam right on top of the stew, making them irresistible to even the pickiest eaters. Perfectly balanced and deeply nourishing, this one-pot wonder turns a simple weeknight dinner into a cherished family memory.
🥗 Ingredients
The Savory Stew Base
- 4 tablespoons Unsalted Butter
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced into thin coins)
- 2 Celery Stalks (finely chopped)
- 3 cloves Garlic (minced)
- 1/4 cup All-purpose Flour (to thicken the base)
- 6 cups Chicken Broth (low-sodium)
- 1/2 teaspoon Dried Thyme
- 3 cups Rotisserie Chicken (shredded or cubed, skin removed)
- 1/2 cup Frozen Peas (thawed)
- 1/4 cup Heavy Cream (optional, for extra richness)
Fluffy Cloud Dumplings
- 2 cups All-purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Kosher Salt
- 3/4 cup Whole Milk (room temperature)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the 4 tablespoons of butter over medium heat.
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2
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic and dried thyme, cooking for just 1 minute until fragrant.
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4
Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste; this creates your roux.
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5
Slowly whisk in the chicken broth, making sure to scrape the bottom of the pot to release any flavorful browned bits. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
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6
While the soup simmers, prepare the dumpling dough: In a medium bowl, whisk together the flour, baking powder, salt, and parsley.
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7
Make a well in the center of the dry ingredients and pour in the milk and melted butter. Stir with a fork just until a shaggy dough forms—do not overmix, or the dumplings will be tough!
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8
Add the shredded chicken and frozen peas to the pot. Stir in the heavy cream if using. Taste and season with salt and pepper as needed.
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9
Using a small cookie scoop or two spoons, drop rounded tablespoons of the dumpling dough directly onto the simmering liquid. Space them out as they will expand.
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10
Cover the pot with a tight-fitting lid. This is crucial as the steam is what cooks the dumplings!
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11
Cook undisturbed for 15 minutes. Resist the urge to peek, as letting the steam out will cause the dumplings to collapse.
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12
Remove the lid and check a dumpling by piercing with a toothpick; it should come out clean. Serve immediately while piping hot.
💡 Chef's Tips
For the fluffiest dumplings, avoid over-mixing the dough; stop as soon as the flour streaks disappear. Always use a tight-fitting lid to trap the steam, which ensures the dumplings rise properly. If the stew becomes too thick, simply splash in a little extra broth or milk before adding the dumplings. Using a rotisserie chicken is a fantastic time-saver that adds deep, roasted flavor to the broth. Cut the vegetables into small, uniform pieces so they are kid-friendly and cook evenly.
🍽️ Serving Suggestions
Serve in wide, shallow bowls to show off the dumplings on top. Pair with a side of honey-glazed roasted carrots for extra color. A crisp green salad with a light vinaigrette balances the richness of the stew. For a fun kid's drink, serve with sparkling apple cider in a fancy glass. Offer extra chopped parsley or a crack of black pepper for the grown-ups at the table.