Awesome Chicken and Dumplings
Warm, hearty, and irresistibly comforting, 'Awesome Chicken and Dumplings' is the ultimate one-pot meal to satisfy your craving for classic comfort food. Tender, succulent chicken thighs are simmered with aromatics like onion, garlic, carrots, and celery in a velvety, creamy broth seasoned with thyme and parsley. The crowning glory? Fluffy homemade dumplings that are perfectly cooked right in the bubbling pot, absorbing all the rich flavors. This easy-to-follow recipe combines rustic charm with indulgent coziness and is ready in just over an hour, making it perfect for busy weeknights or lazy Sunday dinners. Serve this soul-warming chicken and dumpling dish as a standalone star or with your favorite crusty bread for dipping. Perfect for a crowd, this recipe yields six generous servings of pure deliciousness.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1.25 cups all-purpose flour
- 8 cups chicken broth
- 0.5 cup whole milk
- 2 teaspoons baking powder
- 2.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 3 tablespoons fresh parsley, chopped
- 0.5 cup heavy cream
- 0.25 teaspoon baking soda
- 4 tablespoons cold unsalted butter, cubed
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and 2 tablespoons of butter over medium heat.
Season chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and sear them in the pot until browned on both sides, about 4 minutes per side. Remove the thighs and set aside.
Add diced onion, carrots, and celery to the pot. Cook for 5 minutes until softened, then stir in minced garlic and cook for 1 additional minute.
Sprinkle 1/4 cup of the flour over the sautéed vegetables and stir to combine. Slowly pour in the chicken broth while stirring constantly to prevent lumps.
Return the chicken to the pot, along with dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is tender and cooked through.
While the chicken simmers, prepare the dumpling dough. In a mixing bowl, combine the remaining 1 cup of flour, baking powder, baking soda, 1 teaspoon of salt, and 2 tablespoons of parsley. Cut the cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir in the milk until the dough just comes together (do not overmix).
Remove the cooked chicken from the pot and shred into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir in the heavy cream. Adjust salt and pepper to taste.
Using a tablespoon, drop the dumpling dough into the simmering broth. Cover the pot with a lid and cook for 12-15 minutes until the dumplings are fluffy and fully cooked through.
Garnish with the remaining tablespoon of chopped parsley and serve hot.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5199 mg | 226% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.4 g | ||
| Protein | 205.5 g | 411% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 337 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3963 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
