Perfect Chicken and Dumplings
Cozy up to a bowl of homemade comfort with this Perfect Chicken and Dumplings recipe, where tender, shredded chicken thighs swim in a rich, velvety broth loaded with hearty carrots, celery, and aromatic onion and garlic. The crown jewel of this dish? Fluffy, melt-in-your-mouth dumplings made from scratch, steamed to perfection right atop the simmering soup. The creamy base, enriched with heavy cream and a hint of parsley, elevates this classic to new heights. Ready in just over an hour, this one-pot wonder combines rustic simplicity with soul-warming flavor, making it the ultimate weeknight comfort food. Perfect for feeding a family of six or savoring leftovers that taste even better the next day!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 8 cups Chicken broth
- 2 medium Carrots (peeled and diced)
- 2 stalks Celery (diced)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped, optional)
- 2 cups All-purpose flour (for dumplings)
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt (for dumplings)
- 1 cup Whole milk
- 2 tablespoons Unsalted butter (melted, for dumplings)
Instructions
In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced carrots, celery, and onion, and cook for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle 2 tablespoons of flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the chicken broth, stirring constantly to avoid clumps.
Add the chicken thighs, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 30-35 minutes, or until the chicken is fully cooked and tender.
While the broth simmers, prepare the dumpling dough. In a large mixing bowl, whisk together 2 cups of flour, baking powder, and 0.5 teaspoons of salt. Stir in the milk and melted butter just until combined. The dough should be slightly sticky.
Once the chicken is cooked, remove it from the pot and shred the meat, discarding the bones. Return the shredded chicken to the pot.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed.
Using two spoons, drop small dollops of dumpling dough (about 1-2 tablespoons each) onto the surface of the simmering broth. Be sure to space them out evenly.
Cover the pot and let the dumplings cook undisturbed for 15 minutes. The steam will help them puff up and cook through.
Once the dumplings are cooked, remove the pot from heat. Sprinkle chopped parsley over the dish, if desired, and serve hot.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 650 mg | 14% | |
*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.
