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Chicken and Dumplings

A hearty and comforting dish featuring tender chicken and fluffy dumplings simmered in a rich, savory broth.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Broth
  • 2 pounds bone-in-skin-on chicken parts Provides rich flavor and moisture to the broth.
  • 1 teaspoon Kosher salt Enhances flavor and balances the seasoning throughout the dish.
  • 1 teaspoon freshly ground black pepper Adds a subtle heat and depth of flavor.
  • 2 tablespoons vegetable oil Used for browning the chicken, contributing to the overall flavor.
  • 1 leaf bay leaf Infuses the broth with a fragrant and slightly floral aroma.
  • 1 teaspoon thyme Offers earthy undertones that pair beautifully with chicken.
  • 1 teaspoon rosemary Adds a robust, pine-like fragrance that enhances the overall flavor.
  • 2 tablespoons butter Brings richness and enhances the texture of the broth.
  • 1 medium onion Provides sweetness and depth when sautéed, forming the base flavor.
  • 2 medium carrots Add natural sweetness and vibrant color to the dish.
  • 2 stalks celery Contributes crunch and aromatic flavor to the broth.
  • 1/4 cup all-purpose flour Helps thicken the broth and create a base for the dumplings.
  • 1 medium potato Adds heartiness and creaminess to the soup.
  • 1/2 cup heavy cream Optional ingredient that adds decadence and a silky mouthfeel.
For the Dumplings
  • 1 large egg Acts as a binder in the dumpling mixture, creating structure.
  • 1/2 cup milk Adds moisture and richness to the dumplings.
  • 2 tablespoons butter, melted Enhances the flavor and texture of the dumpling dough.
  • 1 1/2 cups all-purpose flour Base for the dumplings.
  • 1 tablespoon baking powder Allows the dumplings to rise and become fluffy.
  • 1/2 teaspoon kosher salt Improves flavor in the dumpling dough.
  • 2 tablespoons Italian parsley Provides a fresh finishing touch when garnished.

Method
 

Preparation
  1. Pat the chicken dry and season with salt and pepper.
  2. In a large Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken for about 4 minutes per side.
  3. Return the chicken to the pot, add water, the bay leaf, thyme, rosemary, and salt. Bring to a boil, then reduce heat and simmer for 1 hour.
Cooking
  1. Strain the broth through a colander and discard the bay leaf and herb sprigs. Pick the chicken meat off the bones.
  2. In the same pot, heat remaining oil and butter, add onions, carrots, and celery, and cook for about 6 minutes.
  3. Add flour and cook until absorbed. Add the strained broth, chicken meat, and potato, bring to a boil, then simmer until thickened, about 20 minutes.
  4. Stir in cream if using, and season to taste.
Assembly
  1. Whisk together egg, milk, and melted butter. In another bowl, whisk flour, baking powder, and salt. Combine wet and dry ingredients without overmixing.
  2. Spoon dumpling dough into the simmering soup and cover. Cook until fluffy and tender, about 15 minutes.
  3. Serve soup and dumplings in bowls, garnished with parsley if desired.

Notes

Meal prep by prepping chicken and vegetables ahead of time. Store leftovers in an airtight container in the fridge for up to three days. You can freeze the soup portions without dumplings for up to three months.