The Ultimate Chicken and Dumplings

Cozy up with a bowl of "The Ultimate Chicken and Dumplings," a heartwarming classic that combines tender, juicy chicken thighs with fluffy homemade dumplings in a rich, velvety broth. This comforting recipe starts by searing bone-in chicken for incredible depth of flavor before simmering it with a medley of carrots, celery, onions, and garlic. The addition of fresh thyme and a bay leaf infuses the broth with aromatic warmth, while a splash of milk creates a luxuriously creamy finish. Topped with pillowy dumplings made from scratch, this dish is the epitome of comfort food perfection. Perfect for a chilly evening or anytime you're craving a hearty, satisfying meal, this family-friendly recipe is as nostalgic as it is delicious. Serve it with a sprinkle of chopped parsley for a fresh, bright garnish!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion (diced)
• 3 large carrots (sliced into rounds)
• 3 stalks celery stalks (sliced)
• 3 cloves garlic cloves (minced)
• 1 third cup all-purpose flour
• 8 cups chicken broth
• 1 leaf bay leaf
• 2 sprigs fresh thyme (optional)
• 1 cup whole milk
• 2 cups all-purpose flour (for dumplings)
• 1 tablespoon baking powder
• 1 teaspoon salt (for dumplings)
• 4 tablespoons unsalted butter (cold, cubed)
• 1 cup whole milk (for dumplings)
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 2

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil, then sear the chicken thighs skin-side down for 4-5 minutes until golden. Flip and sear the other side for an additional 3-4 minutes. Remove and set aside.

Step 3

In the same pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5-6 minutes until the vegetables soften, stirring occasionally.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Sprinkle the vegetables with the 1/3 cup of flour and stir to evenly coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

Pour in the chicken broth gradually while stirring to avoid lumps. Add the bay leaf and thyme sprigs (if using).

Step 7

Return the seared chicken thighs to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 25 minutes, until the chicken is cooked through.

Step 8

While the chicken is simmering, prepare the dumplings. In a medium bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Add the cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until it resembles coarse crumbs.

Step 9

Stir in 1 cup of milk until just combined, forming a sticky dough. Be careful not to overmix.

Step 10

Once the chicken is cooked, remove it from the pot and allow it to cool slightly. Shred the meat, discarding the skin and bones, and return the shredded chicken to the pot.

Step 11

Drop spoonfuls of the dumpling dough over the simmering soup, leaving a little space between each dumpling. Cover the pot and let cook for 12-15 minutes, or until the dumplings are puffed and cooked through.

Step 12

Stir in the 1 cup of milk to enrich the broth and adjust seasoning with additional salt and pepper as needed.

Step 13

Garnish with chopped parsley and serve immediately for a warm, hearty meal.

Nutrition Facts

Serving size	(4081.4g)

Amount per serving	% Daily Value*
Calories	4022.9

Total Fat 210.9g	0%
Saturated Fat 68.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 844.3mg	0%
Sodium 13792.9mg	0%
Total Carbohydrate 299.9g	0%
Dietary Fiber 16.5g	0%
Total Sugars 42.2g
Protein 239.9g	0%

Vitamin D 231.4IU	0%
Calcium 1017.4mg	0%
Iron 27.5mg	0%
Potassium 5123.6mg	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: 46.8%

Protein: 23.7%

Carbs: 29.6%