Creamy Chicken and Dumplings
Experience pure comfort with this Creamy Chicken and Dumplings recipe, a soul-soothing classic that combines tender shredded chicken thighs, pillowy homemade dumplings, and a rich, velvety broth. This hearty dish is elevated by a robust medley of sautéed onions, carrots, and celery, infused with garlic, thyme, and bay leaves for depth of flavor. A creamy roux-based base made with chicken broth and heavy cream creates an indulgent texture, while the golden dumplings steam to perfection in the simmering soup. Perfect for family dinners or cozy weekends, this one-pot recipe is ready in just over an hour and serves six generously. Whether you're craving comfort food or looking to impress with an easy homemade favorite, this Creamy Chicken and Dumplings recipe delivers a bowlful of warmth and nostalgia in every bite.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 celery stalks, diced
- 3 carrots, diced
- 2 garlic cloves, minced
- 0.25 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 cup all-purpose flour (for dumplings)
- 2 tsp baking powder
- 0.25 tsp salt (for dumplings)
- 0.5 cup whole milk
- 2 tbsp unsalted butter, melted (for dumplings)
Instructions
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large pot over medium heat.
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sear the chicken in the pot for 4-5 minutes per side, until lightly browned. Remove and set aside.
Melt the remaining 1 tablespoon of butter in the pot and add the diced onion, celery, and carrots. Sauté for 5-6 minutes, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle 1/4 cup of flour into the pot and stir constantly for 1-2 minutes to create a roux.
Gradually pour in the chicken broth, stirring as you add it to prevent lumps.
Add the heavy cream, bay leaves, thyme, remaining salt, and black pepper. Stir well.
Return the chicken thighs (and their juices) to the pot. Bring the mixture to a simmer, cover, and cook for 25 minutes.
While the chicken cooks, prepare the dumplings. In a medium bowl, whisk together 1 cup of flour, baking powder, and 1/4 teaspoon of salt. Stir in the milk and melted butter until just combined. Do not overmix.
After the 25 minutes are up, remove the chicken thighs from the pot and shred them using two forks. Discard any large pieces of fat. Return the shredded chicken to the pot.
Drop heaping spoonfuls of the dumpling dough onto the simmering soup, ensuring they do not touch each other.
Cover the pot and let the dumplings cook over low heat for 15 minutes. Do not remove the lid during this time to allow the dumplings to steam properly.
Once the dumplings are fluffy and cooked through, remove the bay leaves and stir in the chopped parsley.
Serve hot and garnish with extra parsley if desired.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 779 mg | 17% | |
*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.
