Chris Chicken and Dumplings
Warm, hearty, and brimming with old-fashioned comfort, Chris Chicken and Dumplings is a soul-satisfying one-pot meal perfect for chilly evenings or family gatherings. Tender, golden-seared chicken thighs are simmered with fresh vegetables, fragrant thyme, and rich chicken broth to create a flavorful base. The star of the dish, pillowy homemade dumplings infused with fresh parsley, are steamed directly in the bubbling soup, soaking up the savory goodness. This cozy classic combines simple ingredients and foolproof techniques to deliver a crowd-pleasing dish that feels both nostalgic and indulgent. Ready in just over an hour, it’s a comforting dinner that’ll transport you to grandma’s kitchen with each bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt (for dumplings)
- 4 tablespoons unsalted butter, cold and cubed
- 1 cup whole milk
- 2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season chicken thighs with a pinch of salt and pepper. Add the chicken to the pot, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Pour in the chicken broth, then add bay leaves, fresh thyme, salt, and black pepper. Return the chicken thighs to the pot. Bring to a simmer, then cover and cook for 25 minutes.
While the chicken simmers, make the dumplings. In a large bowl, whisk together all-purpose flour, baking powder, and salt. Use a pastry blender or your fingertips to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Stir in milk and parsley until just combined into a thick dough (do not overmix).
Remove the cooked chicken from the pot and place it on a plate to cool slightly. Discard bay leaves. Shred the chicken with two forks, discarding the skin and bones. Return the shredded chicken to the pot.
Using a tablespoon or a small cookie scoop, drop spoonfuls of the dumpling dough directly into the simmering soup. Make sure they have enough space to puff up as they cook.
Cover the pot and simmer for 15 minutes without lifting the lid, allowing the dumplings to cook through and steam.
Serve the chicken and dumplings hot, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.7 g | 288% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 10305 mg | 448% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 32.4 g | ||
| Protein | 226.6 g | 453% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 803 mg | 62% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5172 mg | 110% | |
*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.
