Chicken and Dumplings with Potato Dumplings
Warm, comforting, and brimming with hearty flavors, this Chicken and Dumplings with Potato Dumplings recipe is the ultimate one-pot meal for cozy evenings. Tender, slow-simmered chicken thighs are paired with a medley of carrots, celery, and onions, creating a rich and creamy broth infused with garlic and fresh herbs. But what truly sets this dish apart are the pillowy potato dumplings, made from mashed russet potatoes and a touch of baking powder for a light, fluffy texture. These soul-soothing dumplings soak up the decadent cream-based broth, making every bite a delight. Perfect for feeding a crowd, this hearty recipe is a homemade take on a classic comfort food, ensuring every spoonful is packed with warmth and nostalgia.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 3 medium Carrots (sliced)
- 3 stalks Celery (sliced)
- 1 large Yellow onion (diced)
- 3 cloves Garlic (minced)
- 3 medium Russet potatoes (peeled and cubed)
- 2 cups All-purpose flour
- 2 large Eggs
- 0.5 cups Whole milk
- 3 tablespoons Butter
- 8 cups Chicken broth
- 1 cup Heavy cream
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 2 Bay leaves
- 1 teaspoon Baking powder
Instructions
In a large pot, melt 2 tablespoons of butter over medium heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden. Remove chicken and set aside.
In the same pot, add the remaining butter, diced onion, sliced carrots, and celery. Sauté for 5-7 minutes or until softened. Add the minced garlic and cook for an additional minute.
Add the chicken back to the pot, along with chicken broth and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender and easily shredded.
Meanwhile, prepare the potato dumplings. Boil the cubed potatoes in a medium pot of salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
Mash the potatoes until smooth, then mix in eggs, flour, baking powder, and 1 teaspoon of salt. Knead gently to form a soft dough. Set aside.
Retrieve the chicken from the pot and shred it into bite-sized pieces, discarding the bones. Return the chicken to the pot.
Stir in heavy cream, black pepper, and 0.5 teaspoons of salt. Bring the soup back to a gentle simmer.
Roll the potato dough into small balls (about 1 inch in diameter). Drop the dumplings into the simmering soup. Cover and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy.
Adjust seasoning with additional salt and pepper if needed. Stir in fresh parsley before serving.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1284 mg | 27% | |
*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.
