Creamy Chicken Dumplings
Cozy up with a hearty bowl of Creamy Chicken Dumplings, the ultimate comfort food designed to warm your soul. This easy one-pot recipe features tender, golden-seared chicken thighs, a medley of vibrant veggies like carrots, celery, and onions, and a luxuriously creamy, herb-infused broth. The crowning glory? Fluffy, homemade dumplings that cook to perfection right atop the simmering stew. With just the right balance of savory thyme, a hint of bay leaf, and a touch of fresh parsley for garnish, this dish brings timeless flavors to your table in under an hour. Perfect for family dinners or chilly evenings, this satisfying meal is sure to become a new favorite.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 0.25 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups all-purpose flour (for dumplings)
- 1 tablespoon baking powder
- 0.5 teaspoon salt (for dumplings)
- 0.75 cup whole milk
- 2 tablespoons unsalted butter (melted for dumplings)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large pot or Dutch oven, heat 1 tablespoon of butter over medium heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
Add the remaining 2 tablespoons of butter to the pot and stir in the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the 1/4 cup of flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring. Scrape the bottom of the pot to release any browned bits. Add the browned chicken thighs back to the pot along with the thyme, bay leaf, salt, and pepper.
Bring the mixture to a simmer and cook for 20 minutes, allowing the chicken to cook through and the flavors to meld.
Meanwhile, prepare the dumplings: In a medium bowl, whisk together 2 cups of flour, baking powder, and 1/2 teaspoon of salt. In a small bowl, combine the milk and melted butter. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
Once the chicken is fully cooked, remove it from the pot, shred it into bite-sized pieces, and return it to the pot. Pour in the heavy cream and stir to combine.
Drop spoonfuls of the dumpling dough directly onto the simmering liquid, spacing them slightly apart. Cover the pot with a lid and let the dumplings cook for 12-15 minutes without lifting the lid. The dumplings should puff up and cook through.
Discard the bay leaf, taste the broth, and adjust seasoning if needed. Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 593 mg | 13% | |
*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.
