Description
Chicken & Dumplings Recipe: Tender chicken, fluffy dumplings, and savory broth combine for a comforting one-pot meal. Perfect for chilly nights.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) vegetable oil
- 1 large yellow onion (about 1 cup/160g), diced
- 3 medium carrots (about 1 cup/135g), sliced into rounds
- 3 celery stalks (about 1 cup/120g), diced
- 4 cloves garlic, minced
- 1/4 cup (35g) all-purpose flour
- 6 cups (1.4L) low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and freshly ground black pepper to taste
- 1/2 cup (120ml) heavy cream (optional)
- 1/2 cup (20g) fresh parsley, chopped
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons (42g) cold butter, cubed
- 1 cup (240ml) cold milk
Instructions
- Step 1: Prepare the Chicken Base Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces generously with salt and pepper. Working in batches to avoid crowding, brown the chicken pieces on all sides, about 3-4 minutes per batch. Transfer the browned chicken to a plate and set aside. The chicken won’t be fully cooked yet – that’s okay!
- Step 2: Build the Flavor Base In the same pot, add the diced onions, carrots, and celery. Cook for 5-6 minutes until the vegetables begin to soften and the onions become translucent. Add the minced garlic and cook for 30 seconds more, just until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste and create a light roux.
- Step 3: Create the Broth Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the bay leaves, thyme, and sage. Return the chicken to the pot along with any accumulated juices. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 15 minutes, allowing the broth to reduce slightly and the flavors to meld.
- Step 4: Make the Dumpling Dough While the broth simmers, prepare your dumplings. In a large bowl, whisk together the flour, baking powder, and salt. Using your fingers or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs. Pour in the cold milk and stir just until a shaggy dough forms. Don’t overmix – lumps are actually good here!
- Step 5: Add the Dumplings Taste your broth and adjust seasonings if needed. If using heavy cream, stir it in now. Using a large spoon or cookie scoop, drop rounded tablespoons of dumpling dough directly into the simmering broth, leaving some space between them as they’ll expand. You should get about 12-16 dumplings. Cover the pot with a tight-fitting lid.
- Step 6: Cook and Finish Reduce heat to low and simmer covered for 15 minutes without peeking! The dumplings need the steam to cook properly. After 15 minutes, insert a toothpick into the center of a dumpling to check for doneness – it should come out clean. Gently stir in the chopped fresh parsley. Remove the bay leaves and let stand for 5 minutes before serving your homemade chicken and dumplings in wide, shallow bowls.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Americaine
Nutrition
- Serving Size: 1 bowl
- Calories: 380 per serving
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg
Keywords: Chicken & Dumplings Recipe