Chicken and Parsley Dumplings
Cozy up with a comforting bowl of Chicken and Parsley Dumplings, a hearty one-pot wonder perfect for any occasion. Tender, shredded chicken thighs simmer alongside savory aromatics like onion, garlic, and celery in a flavorful chicken broth enhanced with thyme and a hint of bay leaf. But the true star? Fluffy, buttery parsley dumplings that cook to perfection right on top of the soup, soaking up all those rich flavors. With simple ingredients like fresh parsley, milk, and melted butter bringing the dumplings to life, this recipe is as easy to make as it is satisfying. Ready in just over an hour and serving up to six, it’s an ideal choice for a cozy family meal or quick weeknight dinner. Garnish with a sprinkle of fresh parsley for a vibrant finish that’s as delicious as it is inviting!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons parsley, finely chopped
- 2 tablespoons unsalted butter, melted
- 0.75 cups whole milk
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-6 minutes until the vegetables start to soften.
Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Pour in the chicken broth and stir in the dried thyme and bay leaf. Return the chicken thighs to the pot and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
While the chicken cooks, prepare the dumpling dough. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
Stir in the chopped parsley, melted butter, and milk until just combined. Do not overmix; the dough should be soft and slightly sticky.
Remove the chicken thighs from the pot and shred them using two forks. Discard any excess fat or gristle. Return the shredded chicken to the pot.
Using a spoon, drop small mounds of the dumpling dough (about 1-2 tablespoons each) onto the surface of the simmering soup, spacing them slightly apart.
Cover the pot with a tight-fitting lid and let the dumplings cook for 15 minutes. Do not lift the lid during this time to ensure the dumplings cook properly.
After 15 minutes, check if the dumplings are cooked by inserting a toothpick or fork into one; it should come out clean.
Remove the pot from heat, discard the bay leaf, and serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
3189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 5180 mg | 225% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 37.9 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 605 mg | 47% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3940 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.
