Chicken N Dumplings with Vegetables
Cozy up with a comforting bowl of Chicken N Dumplings with Vegetables, a soul-warming dish that’s as hearty as it is satisfying. Tender, shredded chicken thighs simmer in a flavorful broth infused with garlic, onions, thyme, and a medley of carrots, celery, and peas, creating a rich and wholesome base. On top, fluffy homemade dumplings—made with buttery, perfectly seasoned dough—float to perfection, soaking up every drop of savory goodness. Ready in just over an hour, this one-pot recipe is perfect for family dinners or a comforting meal on a chilly night. Garnish with fresh parsley for a pop of brightness, and enjoy this timeless classic that blends homey flavors with vibrant vegetables. It’s comfort food done right!
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, chopped
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 cup milk
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1 tsp salt
- 3 tbsp unsalted butter, cold and cubed
- 1 cup frozen peas
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- to taste salt (for seasoning)
- to taste black pepper (for seasoning)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and black pepper. Add them to the pot and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and chopped celery. Cook for 5-7 minutes until the vegetables begin to soften and the onion is translucent.
Add the minced garlic and cook for 1 more minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
Return the chicken thighs to the pot. Add the fresh thyme leaves, and bring to a simmer. Cover and let cook for 25-30 minutes or until the chicken is fully cooked and tender.
While the chicken cooks, prepare the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and 1 teaspoon of salt.
Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until the dough just comes together. Do not overmix. Set aside.
Once the chicken is tender, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.
Add the frozen peas to the pot and stir to combine.
Drop spoonfuls of the dumpling dough onto the surface of the simmering broth. Cover the pot and cook for another 12-15 minutes, or until the dumplings are cooked through and fluffy.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Serve hot, garnished with chopped fresh parsley for a burst of freshness.
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 7671 mg | 334% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 40.3 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 761 mg | 59% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4973 mg | 106% | |
*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.
