Polish Chicken and Dumplings
Cozy up with a bowl of hearty Polish Chicken and Dumplings, a comforting dish that combines tender, succulent chicken, fluffy homemade dumplings, and a rich, aromatic broth bursting with carrots, celery, onion, and garlic. This one-pot recipe showcases classic Eastern European flavors with the addition of bay leaves and thyme, perfectly balancing savory and herbal notes. The dumplings, made with simple pantry ingredients and a touch of whole milk, puff up beautifully, soaking in the mouthwatering chicken broth as they cook. Ready in just over an hour, this satisfying meal is perfect for chilly evenings and family dinners. Garnish with fresh parsley for a pop of color and serve it piping hot for an old-world dish that feels like a warm hug. Keywords: Polish Chicken and Dumplings recipe, homemade dumplings, comforting chicken soup, Eastern European comfort food, easy one-pot dinner.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs (skin removed)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, sliced
- 2 large celery stalks, sliced
- 3 cloves minced garlic
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.75 cup whole milk
- 1 large egg
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Melt the butter, then add the chicken thighs. Brown the chicken on both sides, about 4-5 minutes per side. Remove the chicken and set it aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
Pour in the chicken broth and deglaze the pot by scraping any browned bits from the bottom. Add bay leaves and dried thyme to the pot.
Return the chicken thighs to the pot. Bring the broth to a gentle boil, then reduce the heat to low, cover, and simmer for 30-35 minutes until the chicken is tender and cooked through.
While the chicken is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate small bowl, beat the egg and mix it with the milk. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter should be thick.
Once the chicken is cooked, remove it from the pot and shred the meat off the bones. Discard the bones and return the shredded chicken to the pot.
Using a small spoon, drop dollops of the dumpling batter directly into the simmering broth. Cover the pot again and let the dumplings cook for 10-12 minutes, or until puffed up and cooked through.
Taste the soup and adjust seasonings with additional salt and pepper if needed. Remove the bay leaves.
Ladle the chicken, broth, vegetables, and dumplings into bowls. Garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 9330 mg | 406% | |
| Total Carbohydrate | 259.6 g | 94% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 37.6 g | ||
| Protein | 225.6 g | 451% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 727 mg | 56% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 5382 mg | 115% | |
*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.
