Family Reunion Chicken and Dumplings
Warm, hearty, and brimming with nostalgic flavor, Family Reunion Chicken and Dumplings is the perfect comfort food for large gatherings and cherished moments. Tender, slow-simmered chicken thighs infuse the rich broth with depth, while a medley of carrots, celery, and onions adds vibrant texture and earthy sweetness. This classic recipe is topped with fluffy, homemade dumplings made from a buttery dough that steams to perfection over the bubbling broth. Simple seasonings like thyme and bay leaves enhance the natural flavors, making it a timeless dish that feels both rustic and refined. Ready in just over an hour and a half, this one-pot wonder serves up to eight, making it an ideal centerpiece for reconnecting with family around the dinner table.
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Recipe Information
Ingredients
- 3 pounds Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 1 large Yellow onion, diced
- 3 medium Carrots, diced
- 3 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 8 cups Chicken broth
- 1 teaspoon Dried thyme
- 2 leaves Bay leaves
- 2.25 cups All-purpose flour
- 1 tablespoon Baking powder
- 4 tablespoons Unsalted butter, cold and cubed
- 0.75 cup Whole milk (for dumplings)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes per side, until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and add the thyme and bay leaves. Return the chicken thighs to the pot, ensuring they are submerged in the broth. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 45-50 minutes, or until the chicken is tender and easily shreds.
While the chicken is simmering, prepare the dumpling dough. In a medium bowl, whisk together 2 cups of flour, baking powder, 0.5 teaspoons of salt, and a dash of black pepper. Use your fingers or a pastry cutter to work in the butter until the mixture resembles coarse crumbs. Stir in the milk until a soft dough forms. Do not overmix.
Once the chicken is cooked, remove it from the pot and let it cool slightly. Discard the skin and bones, then shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
Increase the heat to medium and taste the broth, adjusting seasoning as needed. Using a spoon, drop tablespoon-sized portions of the dumpling dough onto the surface of the simmering broth. Cover the pot with a lid and cook for 15 minutes. Do not remove the lid during this time to ensure the dumplings cook through.
After 15 minutes, check that the dumplings are fluffy and cooked through. Sprinkle with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
5120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 10236 mg | 445% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 33.6 g | ||
| Protein | 315.4 g | 631% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 759 mg | 58% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 6148 mg | 131% | |
*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.
