Chicken and Rolled Dumplings
Experience comfort food at its finest with this hearty Chicken and Rolled Dumplings recipe, where tender, shredded chicken mingles with perfectly cooked, homemade dumplings in a savory broth enriched by aromatic vegetables and herbs. Featuring a rich combination of bone-in chicken thighs, sweet carrots, crisp celery, and a hint of garlic simmered together, this dish captures the essence of cozy, nostalgic flavors. The rolled dumplings, made from scratch with buttery dough and cut into tender strips, add a delightful texture that soaks up the flavorful broth beautifully. Ready in just two hours and perfect for serving four, this satisfying one-pot meal is ideal for chilly evenings or anytime you crave a warm, soulful dinner. Garnish with fresh parsley for an extra pop of flavor and color, and serve hot for a comforting bowl of homemade goodness.
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Recipe Information
Ingredients
- 4 pieces Bone-in chicken thighs
- 8 cups Chicken broth
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Yellow onion
- 2 cloves Garlic
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 3 tablespoons Unsalted butter
- 0.75 cups Whole milk
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, place the chicken thighs and cover with the chicken broth. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Reduce the heat to medium-low and add the chopped carrots, celery, onion, garlic, bay leaves, salt, and pepper. Simmer gently for about 45 minutes, or until the chicken is tender and cooked through.
While the chicken cooks, prepare the dumpling dough. In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
Cut the butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Slowly stir in the milk, mixing just enough to bring the dough together. Be careful not to overmix.
Turn the dough out onto a floured surface and roll it out to about 1/8-inch thickness. Use a knife or pizza cutter to cut the dough into 1-inch wide strips, then cut the strips into 3-inch lengths. Set aside.
Remove the chicken from the pot and set it aside on a cutting board to cool slightly. Discard the bay leaves.
Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Return the shredded chicken to the pot.
Raise the heat to medium and bring the broth back to a gentle boil. Drop the cut dumplings into the pot one at a time, stirring occasionally to prevent sticking.
Cover the pot and simmer the dumplings for about 15 minutes, or until they are cooked through and tender.
Taste the broth and adjust the seasoning with additional salt and pepper as needed.
Ladle the chicken and dumplings into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 979 mg | 21% | |
*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.
