Comforting Chicken and Dumplings
User Reviews
5
Comforting Chicken and Dumplings
Description
This recipe starts by searing boneless, skinless chicken thighs in olive oil, then cooking diced carrots, celery, onion, and garlic to form the flavor base. Flour coats the vegetables to thicken the stew, and chicken broth combined with salt and poultry seasoning simmers to cook the chicken through. After shredding the chicken, heavy cream enriches the broth for added creaminess.
Dumplings are prepared from a mixture of flour, salt, baking powder, melted butter, milk, herbs such as chives and parsley, and minced garlic. Spoonfuls of this dough are placed on the simmering stew and cooked until the dumplings rise and are tender, absorbing some broth flavor while maintaining a soft interior.
The combination delivers tender, juicy chicken and flaky dumplings in a creamy, vegetable-laden broth. Fresh herbs in the dumplings enhance aroma and complexity. This dish is suited as a complete meal offering warmth and satisfying textures.
For convenience, the recipe includes slow cooker instructions: cook chicken and broth on low or high settings, then add a cornstarch slurry for thickness before topping with dumplings and continuing to cook. This method eases hands-on time while maintaining the dish’s comforting qualities.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pounds chicken thighs boneless, skinless
- salt
- black pepper
- 2 carrot diced, medium size
- 2 celery diced, stalks
- 1/2 onion diced, medium
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth unsalted
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1 cup heavy cream
Dumplings
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoon salt
- 1 and 1/2 teaspoons baking powder
- 3 tablespoons butter melted, unsalted
- 3/4 cup milk
- 1 tablespoon chives diced
- 1 teaspoon parsley dried
- 2 cloves garlic minced
Optional Garnish
- parsley fresh
- thyme fresh
Instructions
- Heat olive oil in a dutch oven or large stockpot over medium heat.
- Add the chicken thighs, and sprinkle with salt and pepper.
- Sear the chicken for 2-3 minutes, then flip and sear the other side. Remove the chicken from the pot and set aside (they don't need to be cooked fully since they will poach in the soup)
- Add the diced carrots, celery and onion to the pot. Cook until tender, about 5 minutes. Add in the garlic and cook for an additional 30 second.
- Sprinkle the flour into the pot, stir until the veggies are coated.
- Pour in the chicken broth. Add the salt and poultry seasoning. Stir to combine.
- Add the chicken back in and bring soup to a boil, reduce heat and let the soup simmer for about 20 minutes. Chicken should reach a temperature of 165℉.
- Shred the chicken. And add back to the soup. Turn heat to low.
- Pour in the heavy cream and stir to combine.
- In a medium size bowl combine the dry ingredients for the dumplings (flour, salt and baking powder) stir with a fork to combine.
- Pour in the melted butter, and milk. Stir to combine.
- Add in the herbs and garlic. Mix.
- Spoon the dough into the soup, keep the size consistent to help with even cooking.
- Cover and let simmer for 15-20 minutes until the dumplings are cooked through.
- Serve warm and enjoy.
Notes
- Use a slow cooker to prepare this dish by cooking chicken and broth on LOW for 5-6 hours or HIGH for 3-4 hours for convenience.
- Make a cornstarch slurry with broth before adding dumplings in the slow cooker to help thicken the stew.
- Top the stew with dumpling batter and cook further in the slow cooker to achieve tender dumplings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 328kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Sodium | 828mg | 35% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
