Chicken and Dumplings
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
156 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken and Dumplings
Description
The recipe begins with roasting bone-in chicken thighs seasoned simply with olive oil, salt, and pepper to develop a golden exterior and juicy interior. After shredding, the chicken is added to a broth made by sautéing aromatics—onion, celery, carrot—and fresh thyme in butter, then thickened with flour and simmered gently in chicken stock.
The dumplings combine all-purpose flour, cornmeal, leavening agents, salt, and buttermilk, yielding a batter that is dropped into bubbling spots of the broth to rise and cook through. This technique results in dumplings that are notably fluffy and tender, complementing the hearty meat and rich broth.
This dish is best served warm as a nourishing main course, with its stew-like consistency and soft-textured dumplings well-suited for cooler days or when a comforting meal is desired.
Using a store-bought rotisserie chicken can save time without compromising flavor. Adjusting the flour quantity in the broth controls thickness. The dish reheats well over low heat to maintain dumpling texture.
Ingredients
Filling:
- 2 chicken thighs bone-in
- 1 tablespoon olive oil
- kosher salt
- black pepper freshly ground
- 2 tablespoons butter unsalted
- 1/4 yellow onion diced
- 2 celery ribs diced
- 2 carrot finely chopped, small
- 3 thyme leaves removed, sprigs
- kosher salt
- 1 tablespoon all-purpose flour
- black pepper freshly cracked
- 8 cups chicken stock low-sodium
Dumplings:
- 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk shaken, 1 tablespoon
Instructions
To Make the Chicken:
- Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment. Place the chicken side-by-side and drizzle with about a tablespoon of olive oil. Sprinkle both thighs with a few pinches of salt and pepper. Transfer to the oven to roast for 20 to 25 minutes, until the tops are golden brown and the juices run clear.
- Remove from the oven and set aside to cool. When they reach closer to room temperature, use two forks to shred the chicken. Discard any scraps and set the shredded chicken aside.
To Make the Chicken and Dumplings:
- In a dutch oven or medium pot, set over medium heat, add the butter. When melted, add the onion, celery, carrot, thyme, along wiht a few pinches of salt. Cook until slightly softened, about 2 to 3 minutes. Mix in the flour and cook for about 1 minute. Next pour in the chicken stock. Bring the mixture to a simmer and then immediately bring it down to medium low; cook for about 6 to 7 minutes, until slightly thickened.
- While the soup is cooking, let’s make the dumplings! In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Pour in the buttermilk and mix until combined.
- Give the soup a taste and adjust the salt to your liking and add a bunch of black pepper. I added about 10 turns.
- Bring the soup up to a gentle simmer and drop tablespoons or ice cream scoops of dumpling dough right onto the boiling point (this will make super fluffy dumplings) and then repeat with the remaining dumpling dough. Cover and cook for about 5 minutes until the dumplings are fluffy and cooked through. Move a dumpling aside and slide the reserved shredded chicken into the pot. Divide amongst bowls and serve!
Notes
- Drop dumpling batter into bubbling points in the broth for fluffiest results.
- Store-bought rotisserie chicken or homemade broth can be used as shortcuts.
- Increasing flour in broth to two tablespoons thickens the soup more.
- Reheat gently over low heat to preserve dumpling texture when serving leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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