Slow Simmer Chicken and Dumplins
Indulge in the ultimate comfort food with this Slow Simmer Chicken and Dumplins recipe, a heartwarming classic perfected through time. Tender, bone-in chicken thighs are seared to golden perfection before being slow-simmered in a creamy, herb-infused broth with aromatic vegetables like carrots, celery, and onion. The fluffy, melt-in-your-mouth dumplings, made from scratch with a foolproof dough, cook right on top of the bubbling stew, soaking up all its rich flavors. This one-pot wonder is the perfect family meal for cold nights, offering layers of wholesome taste and a touch of nostalgia. Garnish with fresh parsley for a pop of color and serve steaming hot for a soul-satisfying dinner that’s as comforting as it is delicious. Keywords: chicken and dumplings, slow simmer chicken recipe, homemade dumplings, comfort food recipes, one-pot meals.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 8 cups chicken broth
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons baking powder
- 0.5 teaspoon salt (for dumpling dough)
- 1.5 cups all-purpose flour (for dumpling dough)
- 0.5 cup whole milk
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes per side until golden brown. Remove chicken and set aside.
Add the diced onion, carrots, celery, and garlic to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the vegetables with 3 tablespoons of all-purpose flour. Stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth while stirring, ensuring there are no lumps from the flour. Add the heavy cream, bay leaf, dried thyme, salt, and pepper. Stir to combine.
Place the chicken thighs back into the pot. Bring the mixture to a gentle simmer over medium heat. Cover and reduce the heat to low. Let it simmer for 60-75 minutes, until the chicken is tender and pulls apart easily.
While the chicken is simmering, make the dumpling dough. In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 teaspoons baking powder, and 0.5 teaspoon salt. Add the milk and melted butter, and stir until just combined. Do not overmix.
Once the chicken is done, remove it from the pot and shred the meat using two forks, discarding the bones and skin. Return the shredded chicken to the pot.
Using a spoon, drop generous tablespoon-sized portions of dumpling dough directly on top of the simmering soup. Cover the pot and let the dumplings cook for 15 minutes. Do not lift the lid during this time to ensure the dumplings cook properly.
Carefully check that the dumplings are cooked through by cutting one in half. The interior should be light and fluffy. Adjust seasoning in the soup with additional salt and pepper if needed.
Serve the chicken and dumplings hot, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 684 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.
