Easy Chicken Drop Dumplings
Hearty, comforting, and irresistibly simple, these Easy Chicken Drop Dumplings are a soul-warming classic perfect for busy weeknight dinners or cozy weekend meals. Juicy, tender chicken thighs are simmered in a savory broth infused with garlic, thyme, and a medley of aromatic vegetables. The real star? Effortless drop dumplings made with a buttery, tender dough that steams to fluffy perfection right in the pot. Ready in just an hour, this one-pot wonder combines rustic flavors with fast prep time, making it a go-to recipe for satisfying cravings. Garnished with fresh parsley for a pop of color and freshness, this dish brings timeless comfort food straight to your table with minimum fuss. Perfect for warming up on chilly evenings, it’s a meal the whole family will love!
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Recipe Information
Ingredients
- 1.5 lbs Chicken thighs (boneless, skinless)
- 2 tbsp Olive oil
- 1 medium Yellow onion (diced)
- 2 medium Carrots (peeled and diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 6 cups Chicken broth
- 1 Bay leaf
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 0.5 tsp Salt (for dumplings)
- 4 tbsp Unsalted butter (cold, cubed)
- 0.75 cup Milk
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the pot for about 4–5 minutes per side until browned. Remove the chicken and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened, then add the minced garlic and cook for 1 more minute.
Pour in the chicken broth, then add the bay leaf, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Return the seared chicken thighs to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes until the chicken is tender.
While the chicken is cooking, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and 1/2 teaspoon of salt. Add the cold, cubed butter and cut it into the flour mixture using a fork or pastry cutter until it resembles coarse crumbs.
Stir in the milk until just combined. Be careful not to overmix; the dough should be slightly sticky.
Once the chicken is cooked, remove it from the pot, shred it using two forks, and return it to the pot.
Using a tablespoon or small cookie scoop, drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and cook for another 10–12 minutes without lifting the lid, allowing the dumplings to steam until fluffy and cooked through.
Remove the bay leaf, taste, and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 704 mg | 15% | |
*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.
