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!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Sprinkle 2 tablespoons of flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 4

Gradually add the chicken broth, stirring constantly to avoid clumps.

Step 5

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.

Step 6

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.

Step 7

Once the chicken is cooked, remove it from the pot and shred the meat, discarding the bones. Return the shredded chicken to the pot.

Step 8

Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed.

Step 9

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.

Step 10

Cover the pot and let the dumplings cook undisturbed for 15 minutes. The steam will help them puff up and cook through.

Step 11

Once the dumplings are cooked, remove the pot from heat. Sprinkle chopped parsley over the dish, if desired, and serve hot.

Nutrition Facts

Serving size	(3464.0g)

Amount per serving	% Daily Value*
Calories	3564.2

Total Fat 194.3g	0%
Saturated Fat 100.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 801.2mg	0%
Sodium 9887.5mg	0%
Total Carbohydrate 261.4g	0%
Dietary Fiber 14.1g	0%
Total Sugars 27.6g
Protein 170.4g	0%

Vitamin D 127.4IU	0%
Calcium 654.7mg	0%
Iron 20.9mg	0%
Potassium 3944.8mg	0%

*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.

Source of Calories

Fat: 50.3%

Protein: 19.6%

Carbs: 30.1%