There is nothing quite like a steaming bowl of homemade chicken and dumplings to warm the soul on a chilly evening. This classic comfort food features tender, slow-simmered chicken meat and soft, pillowy dumplings floating in a savory broth enriched with onions, celery, carrots, garlic, and fresh thyme. The dumplings are studded with reserved vegetables, adding texture and flavor to every bite. It’s a hearty, wholesome meal that feels like a hug in a bowl, perfect for family dinners or when you need something soothing and satisfying. Simple ingredients come together to create a deep, flavorful dish that rivals any restaurant version, making it a reliable favorite for weeknight cooking or special occasions alike.
Chicken & Dumplings
Description
There is nothing quite like a steaming bowl of homemade chicken and dumplings to warm the soul on a chilly evening. This classic comfort food features tender, slow-simmered chicken meat and soft, pillowy dumplings floating in a savory broth enriched with onions, celery, carrots, garlic, and fresh thyme. The dumplings are studded with reserved vegetables, adding texture and flavor to every bite. It&# 226;ÂÂs a hearty, wholesome meal that feels like a hug in a bowl, perfect for family dinners or when you need something soothing and satisfying. Simple ingredients come together to create a deep, flavorful dish that rivals any restaurant version, making it a reliable favorite for weeknight cooking or special occasions alike.Ingredients
Directions
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Place the whole chicken, chopped onions, celery, carrots, garlic cloves, bay leaves, and fresh thyme sprigs into a large stockpot.
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Cover the ingredients with water and season generously with salt, black pepper, and a pinch of cayenne pepper.
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Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for about 2 hours, or until the chicken is very tender and easily pulls away from the bone.
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Remove the chicken from the broth and let it cool enough to handle. Strain the broth, reserving the liquid and setting aside 1 cup of the cooked vegetables.
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Once cool, remove the skin and bones from the chicken, then shred or chop the meat into bite-sized pieces. Set the chicken aside.
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In a mixing bowl, beat one egg with 1 cup of milk. Season with salt and white pepper.
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Stir in baking powder and chopped parsley, then mix in flour until a thick paste forms.
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Fold the reserved 1 cup of cooked vegetables into the dumpling batter.
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Skim any excess fat from the surface of the reserved broth and return the broth and shredded chicken to the stockpot.
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In a small bowl, dissolve cornstarch in the remaining 1/3 cup of milk. Whisk this mixture into the simmering broth to thicken it.
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Bring the broth back to a gentle boil. Drop heaping tablespoons of the dumpling batter into the hot liquid, spacing them evenly apart.
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Cover and simmer gently for 4 minutes, or until the dumplings have puffed up and risen to the surface. Avoid stirring to prevent breaking them.
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Serve the chicken and dumplings immediately in deep soup bowls.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 412.5kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 116.8mg5%
- Total Carbohydrate 98.3g33%
- Dietary Fiber 32.3g130%
- Sugars 10.4g
- Protein 10.5g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
