Simple Chicken and Dumplings
Cozy up with a bowl of this comforting simple chicken and dumplings recipe, a hearty classic featuring tender shredded chicken, fluffy homemade dumplings, and a creamy, flavorful broth. Perfectly seasoned chicken thighs are simmered with aromatic vegetables like carrots, celery, and onion, creating a rich base that’s elevated with a splash of heavy cream. The real star? Melt-in-your-mouth dumplings made from scratch with just a handful of pantry staples. Ready in just over an hour, this one-pot wonder is an easy, family-friendly meal ideal for chilly evenings. Garnish with fresh parsley for a burst of color, and enjoy comfort food perfection in every spoonful. Keywords: chicken and dumplings, comfort food, easy dinner, homemade dumplings, creamy chicken stew.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 Carrots (peeled and diced)
- 2 Celery stalks (diced)
- 1 Yellow onion (diced)
- 3 Garlic cloves (minced)
- 6 cups Chicken broth
- 1 Bay leaf
- 1 cup Heavy cream
- 2 cups All-purpose flour (for dumplings)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt (for dumplings)
- 4 tablespoons Unsalted butter (cold and cubed)
- 1 cup Milk
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs and sear them on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced carrots, celery, and onion. Sauté for 4-5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for 1 additional minute until fragrant.
Pour in the chicken broth and add the bay leaf. Return the seared chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 25 minutes.
While the soup simmers, make the dumpling dough: In a medium mixing bowl, combine the all-purpose flour, baking powder, and 1/2 teaspoon of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Stir in the milk until a soft dough forms, being careful not to overmix.
After 25 minutes, remove the chicken from the pot. Shred it into bite-sized pieces using two forks, then return it to the pot.
Stir in the heavy cream, and adjust the seasoning with salt and pepper to taste.
Using a small spoon, drop tablespoons of the dumpling dough onto the simmering soup. Cover the pot and let the dumplings cook for 15 minutes without lifting the lid, allowing them to steam and become fluffy.
Once the dumplings are fully cooked, remove the bay leaf. Garnish with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 824 mg | 18% | |
*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.
