Calico Chicken and Dumplings
Warm, hearty, and brimming with vibrant colors, Calico Chicken and Dumplings is the ultimate comfort food that feels like a hug in a bowl. This rustic one-pot recipe combines tender, shredded chicken thighs with a medley of diced carrots, celery, and red bell pepper—giving it the signature "calico" look. Floating atop the rich, herb-infused chicken broth are fluffy homemade dumplings, delicately flavored with parsley and black pepper. Best of all, this dish is ready in just one hour, making it perfect for busy weeknights or cozy family dinners. Serve this delightful dinner hot, and don’t forget to garnish with fresh parsley for that touch of bright, herbal freshness. If you’re looking for a nourishing, crowd-pleasing meal, this Calico Chicken and Dumplings recipe will warm hearts and plates alike!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 6 cups chicken broth
- 2 tablespoons butter
- 1 large yellow onion, finely diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 1 cup frozen peas
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 0.75 cup whole milk
- 2 tablespoons parsley, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon black pepper
Instructions
Heat a large pot or Dutch oven over medium heat. Melt the butter and sauté the diced onion, carrots, celery, and red bell pepper until softened, about 5 minutes.
Add the chicken thighs to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
Stir the frozen peas into the pot with the vegetables. Let them simmer while you prepare the dumplings.
In a medium mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Stir in the milk and parsley until just combined, being careful not to overmix.
Return the shredded chicken to the pot. Add the fresh thyme leaves and adjust seasoning with additional salt and pepper, if needed.
Using a small spoon, drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and cook for 15 minutes without lifting the lid, allowing the dumplings to cook and puff up.
Once the dumplings are cooked through and fluffy, serve the Calico Chicken and Dumplings hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 832 mg | 18% | |
*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.
