Chicken and dumplings stew is the ultimate comfort food, delivering hearty and wholesome satisfaction in every bite. This recipe features tender chicken, fluffy whole-grain dumplings, and a nutrient-packed broth brimming with butternut squash, celery, onions, and peas. It’s a warm, hearty meal that feels indulgent while staying balanced and nutritious, making it perfect for your healthy eating goals.
We developed this dish to create a lighter, healthier version of the classic recipe without sacrificing flavor or that iconic cozy texture. With a focus on whole ingredients like lean chicken breast, white whole wheat flour, and nutrient-rich butternut squash, our team tested several variations to bring you the best chicken and dumplings. We think you’ll agree—mealtime just got a whole lot more exciting!
Why This Chicken and Dumplings Stew Is Good for You
- High in protein: Lean chicken breast provides over 30 grams of muscle-building protein per serving, keeping you full and energized.
- Loaded with vegetables: Butternut squash, celery, onions, and peas pack this stew with fiber, antioxidants, and essential vitamins.
- Heart-healthy fats: The olive oil used to sauté the ingredients adds healthy monounsaturated fats.
- Whole grains: Dumplings made with white whole wheat flour contribute additional fiber and nutrients compared to refined flour.
- Lower sodium: By using low-sodium chicken broth and seasoning with herbs like dill, this recipe keeps unnecessary salt in check.
Wholesome Ingredients for This Chicken and Dumplings Stew
This stew is all about simple, nutrient-dense ingredients that taste great together. Here’s what makes it so healthy and satisfying:
- Butternut Squash: Rich in vitamins A and C, this naturally sweet vegetable adds creaminess and a vibrant golden hue to the broth. Opt for pre-diced squash to save prep time, or cube your own for ultimate freshness.
- Chicken Breast: Using boneless, skinless chicken breast keeps the dish lean but protein-packed. If you prefer dark meat, swap for chicken thighs for a richer taste.
- White Whole Wheat Flour: A secret weapon for nutrient-rich dumplings, this flour is higher in fiber and vitamins compared to all-purpose flour but still yields tender, fluffy results.
- Dill: Fresh dill adds brightness and depth to the dish without relying on extra salt or fat. Feel free to replace with parsley if dill isn’t to your taste.
Chicken and Dumplings Stew Recipe Details
- Servings: 4 to 6 servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Difficulty: Intermediate
Chicken and Dumplings Stew Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- One 20-ounce package peeled and diced butternut squash
- 4 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 2 cups lower-sodium chicken broth
- 2 sprigs dill plus 2 tablespoons chopped fresh dill
- 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon cold unsalted butter, cut up
- 1/4 cup lowfat (1-percent) milk
- 1 cup frozen peas, thawed
How to Make Chicken and Dumplings Stew
- Heat the olive oil in a large saucepan over medium-high heat until shimmering.
- Season the chicken chunks with 1/4 teaspoon salt and pepper, then add to the pan. Cook for about 2 minutes, just until the chicken is no longer pink on the outside. Remove the chicken with a slotted spoon and set aside, leaving behind the oil.
- Add the butternut squash, celery, and onion to the pan. Sauté for 5 minutes, stirring occasionally, until the onion softens and the squash begins to tenderize.
- Pour in the chicken broth, add the dill sprigs, and stir in 3 cups of water. Bring the mixture to a boil, then reduce to a steady simmer. Cook for 15 minutes, or until you can pierce the squash easily with a knife.
- While the vegetables cook, prepare the dumpling dough. In a small bowl, whisk together the white whole wheat flour, baking soda, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Use your fingertips to work the cold butter into the flour until the mixture forms coarse crumbs.
- Add the milk to the dry mixture and stir gently until a soft dough forms. Be careful not to overmix.
- Return the chicken to the broth along with the thawed peas. Let everything simmer together for a few minutes to heat through.
- Drop the dumpling dough by teaspoons into the simmering broth, ensuring the dumplings are evenly spaced. Cover the pot and cook for 5 minutes without lifting the lid.
- Uncover and continue simmering for another 3 minutes, or until the dumplings are fully cooked through. They should be light and fluffy!
- Discard the dill sprigs, sprinkle the stew with fresh chopped dill, and serve immediately.
How to Customize This Chicken and Dumplings Stew for Your Diet
- Lower calorie: Use skinless chicken breasts and reduce the butter in the dumplings to half a tablespoon.
- Vegan: Swap chicken for chickpeas or tofu cubes, use vegetable broth, and replace milk and butter with plant-based alternatives.
- Keto-friendly: Substitute the flour-based dumplings with a low-carb almond or coconut flour version.
- Nut-free: This recipe is naturally nut-free, suitable for those with nut allergies.
- Gluten-free: Replace the white whole wheat flour with a gluten-free flour blend made for baking.
Our Team’s Tips for the Best Chicken and Dumplings Stew
- Cut your chicken evenly: Uniform 1-inch chunks ensure the chicken cooks quickly and evenly.
- Don’t skip the fresh dill: Its unique flavor elevates the entire dish. If fresh dill isn’t available, use 1 teaspoon of dried dill as a substitute.
- Use high-quality broth: A flavorful, low-sodium chicken broth makes all the difference in a stew this simple.
- Don’t overcrowd the dumplings: Drop them evenly so they have space to puff up and cook through.
- Meal prep tip: Make the base of the stew ahead of time and refrigerate. Reheat and add fresh dumplings just before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently over low heat to keep the dumplings tender.
Chicken and Dumplings Stew FAQs
Can I use rotisserie chicken in this recipe?
Yes! Shredded rotisserie chicken is an easy way to save time. Simply stir it in with the peas at the end of Step 7.
Can I freeze chicken and dumplings stew?
We don’t recommend freezing the dumplings as they can become soggy. However, you can freeze the stew base and add fresh dumplings when reheating.
What makes this a healthy chicken and dumplings recipe?
This recipe features lean protein, plenty of vegetables, and whole-grain dumplings, all while being lower in fat and sodium compared to traditional versions.
Can I make this gluten-free?
Definitely! Swap the white whole wheat flour with a gluten-free all-purpose blend. Ensure your baking soda is also certified gluten-free.
What can I use instead of butternut squash?
Sweet potatoes or carrots make great substitutes if butternut squash isn’t available, adding a similar sweetness and texture.
We hope you love this chicken and dumplings stew as much as we do! Let us know in the comments—what are your favorite healthy comfort foods?
Chicken and Dumplings Stew
This chicken and dumplings stew is a cozy and nutritious dish featuring lean chicken, whole-grain dumplings, and a rich broth with butternut squash and fresh herbs. Perfect comfort food!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 1 20-ounce package peeled and diced butternut squash
- 4 stalks celery finely chopped
- 1 medium onion finely chopped
- 2 cups lower-sodium chicken broth
- 2 sprigs dill plus 2 tablespoons chopped fresh dill
- 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon cold unsalted butter cut up
- 1/4 cup lowfat (1-percent) milk
- 1 cup frozen peas thawed
Instructions
- Heat the olive oil in a large saucepan over medium-high heat until shimmering.
- Season the chicken chunks with 1/4 teaspoon salt and pepper, then add to the pan. Cook for about 2 minutes, just until the chicken is no longer pink on the outside. Remove the chicken with a slotted spoon and set aside, leaving behind the oil.
- Add the butternut squash, celery, and onion to the pan. Sauté for 5 minutes, stirring occasionally, until the onion softens and the squash begins to tenderize.
- Pour in the chicken broth, add the dill sprigs, and stir in 3 cups of water. Bring the mixture to a boil, then reduce to a steady simmer. Cook for 15 minutes, or until you can pierce the squash easily with a knife.
- While the vegetables cook, prepare the dumpling dough. In a small bowl, whisk together the white whole wheat flour, baking soda, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Use your fingertips to work the cold butter into the flour until the mixture forms coarse crumbs.
- Add the milk to the dry mixture and stir gently until a soft dough forms. Be careful not to overmix.
- Return the chicken to the broth along with the thawed peas. Let everything simmer together for a few minutes to heat through.
- Drop the dumpling dough by teaspoons into the simmering broth, ensuring the dumplings are evenly spaced. Cover the pot and cook for 5 minutes without lifting the lid.
- Uncover and continue simmering for another 3 minutes, or until the dumplings are fully cooked through. They should be light and fluffy!
- Discard the dill sprigs, sprinkle the stew with fresh chopped dill, and serve immediately.
Notes
Meal prep tip: Make the base of the stew ahead of time and refrigerate. Reheat and add fresh dumplings just before serving. Leftovers can be stored in the fridge for up to three days.