Chicken and Noodles with Dumplings
Warm up with a comforting bowl of Chicken and Noodles with Dumplings, a hearty homemade classic perfect for chilly evenings or cozy family dinners. Tender chicken, cooked to perfection in a flavorful broth infused with garlic, thyme, and a hint of bay leaf, is paired with egg noodles and fluffy, buttery dumplings that cook right on top of the simmering stew. With its medley of carrots, celery, and onion, this recipe captures the essence of homestyle cooking while providing a balanced, nourishing meal. Easy-to-follow steps make crafting this soul-soothing dish approachable, and the finishing touch of fresh parsley adds a pop of color and brightness. Perfect as a one-pot dinner, this satisfying recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 3 pounds chicken (whole or bone-in pieces)
- 8 cups water
- 2 medium carrots (peeled and sliced)
- 2 medium celery stalks (sliced)
- 1 medium onion (chopped)
- 3 cloves garlic cloves (minced)
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 12 ounces egg noodles
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 4 tablespoons unsalted butter (cold, cubed)
- 0.75 cup milk
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Place the chicken in a large stockpot and add 8 cups of water. Bring to a boil over medium-high heat.
Skim off any foam that rises to the surface, then reduce the heat to low. Add the carrots, celery, onion, garlic, bay leaf, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cover and simmer for 45 minutes or until the chicken is cooked through and tender.
Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces, discarding the skin and bones. Set the shredded chicken aside.
Strain the broth to remove the vegetables and bay leaf, then return the broth to the pot. Taste and adjust seasoning with additional salt and pepper if needed.
Bring the broth back to a gentle boil and add the egg noodles. Cook according to package instructions until just tender, about 8-10 minutes.
While the noodles are cooking, prepare the dumplings. In a medium mixing bowl, combine the flour, baking powder, and 1 teaspoon of salt. Add the cold, cubed butter and use a fork or pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually stir in the milk until a soft dough forms. Be careful not to overmix.
Drop spoonfuls of the dough (about 1 tablespoon each) onto the surface of the simmering broth and noodles. Cover the pot tightly and reduce the heat to low. Simmer for 12-15 minutes without lifting the lid to allow the dumplings to steam and cook through.
Once the dumplings are fully cooked, gently stir the shredded chicken back into the pot. Let it warm through for 5 minutes.
Serve the chicken, noodles, and dumplings hot, garnished with fresh parsley.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 910 mg | 19% | |
*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.
